Harvesting sorrel for the winter in several ways

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Green borscht is a popular summer dish. Moreover, it is not only tasty, but also useful. But after all, even in winter you want to pamper your loved ones with dishes with a fresh sorrel aroma. But, unfortunately, this product cannot be found on store shelves during the cold season. Therefore, many housewives are harvesting sorrel for the winter. There are several ways: drying, freezing green mass, s alting whole and chopped leaves, sterilization and canning in the form of mashed or boiled mass. In this article you will find recipes for preparing sorrel for the winter. Choose the one that suits you best or try several. And then on cold days, the aroma of green borscht will often reign in your kitchen.

Frozen sorrel

This method will best preserve the taste of the vegetable crop. You can also save sorrel for the winter by mixing it with nettles. Greenthe vitamin assortment will be completely ready for dressing borscht, because the leaves are first sorted, washed and cut in the usual way. The ratio of sorrel to nettle is 2:1. The mass is mixed, transferred to a plastic bag and placed in the freezer for storage.

"S alted" sorrel preparation for the winter with whole leaves

To keep the leaves uncut, take a wooden tub for s alting. Wash the sorrel, dry it with a towel and sprinkle with s alt, lay in layers. For one kilogram of leaves, it will take about thirty grams. Install oppression from above. S alting will give a little “shrinkage”, so report several layers of greens into the tub daily for a week until the container is almost full. Before use, the leaves are washed, cut and placed in a dish. This is how sorrel is harvested for the winter, if you have a large amount of fresh green mass, in addition, you need to have a special container for s alting and a room for storing it. But you can pickle the leaves in a simpler way, which is described below.

Cutted sorrel with s alt

Small portions of green leaves chopped and mixed with s alt can be stored in glass jars. Preliminary preparation of sorrel is usual. Then s alt is added to the chopped mass (based on one kilogram of sorrel - one hundred grams). The well-mixed mixture is placed in clean jars and compacted a little. After closing with plastic lids, store the s alted sorrel in the refrigerator. Before using it, you canrinse: do not add s alt to a simple cooked dish, such as borscht, but taste it at the end of cooking.

Canned puree

This preparation of sorrel for the winter will allow the use of green mass not only as a partial dressing for borscht in addition to leaves, but can also act as the main component of refreshing sauces. To prepare puree, first blanch green shoots (1 kg) in boiling water with s alt (70-80g per 2 liters) and bay leaf (2-3 pcs) for three to five minutes. After removing the seasoning and allowing to cool slightly, wipe them through a sieve or beat them in a blender. Spread the puree in clean jars, which are then sterilized in boiling water for a certain time: half a liter - 20 minutes, "seven hundred" - half an hour. Roll up with lids, turn over and wrap until completely cool. How nice later it will be at a winter dinner to remember the sunny summer, eating fragrant green borscht!