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The best sorrel preparations for the winter, blanched sorrel. Harvesting sorrel for the winter at home. Preparing sorrel for the winter: several methods, culinary secrets

There are few eaters who don’t like green borscht. But the season for growing from the garden is short, and you want to eat this dish even in winter. So housewives try to prepare as much sorrel as possible for future use using all known methods. It is dried, frozen, salted, canned.

The sour leaves have been used for food since ancient times. It was sorrel that was the first basis for cabbage soup (before cabbage was brought to Rus'). Over so many centuries, many recipes for preparing nutritious dietary greens have accumulated, and several of them are given here.

Only fresh young greens are used for preparations. It is sorted, rejecting yellowed and browned leaves. Wash well under running water and remove the petioles. If chopped sorrel is needed in the workpiece, then it is chopped with a sharp knife and placed in a bowl.

The best simple recipes for preparing sorrel for the winter

Natural sorrel

This recipe uses whole sheets. They are placed in an enamel pan and filled with water. You need to take 3 times less liquid than greens. Boil for 3 minutes and pack into hot jars. Sterilization time for half-liter containers is 25 minutes. Liter ones last 10 minutes longer.

Sorrel is often rolled together with spinach, then in winter it is added not only to first courses, but also used as a filling for pies. In this case, the ratio of ingredients is as follows: sorrel and water - 25% each, spinach - 50%.

Preserving sorrel without salt, proven recipe: video

In this case, whole sheets are only blanched in water and then discarded in a colander to drain excess moisture. Having packed tightly into dry jars, the sorrel is filled with water in which it was blanched. Here the sterilization time is longer: 0.5 l - 1 hour, 1 l - 1.5 hours.

Sweet sorrel is used to make pies. To prevent the leaves from oxidizing, it is recommended to tear them into large pieces by hand. Place in a bowl, sprinkle with sugar and grind gently, without pressure, then pack into jars. This workpiece is not sterilized, so it will have to be stored either in the refrigerator or in the cellar at a low temperature.

The recipe is identical to the previous one, but the sorrel can be ground in a cup, or you can sprinkle the layers with salt when placing it in a container. If you have a cellar, it is recommended to do pickling the old fashioned way - in wooden barrels, under pressure. For residents of multi-storey buildings, it will be more convenient to pack in portioned jars and sunsets with sterile lids.

Grandma's recipe

Harvested sorrel used to be stored in cellars all winter and did not spoil. In an apartment, it is better to use a refrigerator for safety. The jars are tightly filled with crushed leaves until they release juice and are completely covered with it. A cabbage leaf is placed on top and salt is poured onto it (do not seal it).

SORREL for the winter: a very simple recipe: video

With this preparation, green borscht can be cooked in a matter of minutes in winter.

The recipe includes peeled green onions (2 kg), from which the ends of the stems and the root lobe are removed.
Then mix with the same amount of finely chopped sorrel.
Add green leaves of chopped dill (1 kg), maybe half with parsley
3 tbsp. without top of salt.

Mix everything until the ingredients release juice.

Packed in 0.5 liter jars (one serving), sterilize for 20 minutes.

Sorrel puree is useful in dietary nutrition. To prepare it, you do not need to chop the leaves. They are blanched for 3-4 minutes and then rubbed through a sieve. Placed in an enamel bowl, heated to 85 degrees and packaged in hot jars.

You can go the other way - twist the fresh leaves in a meat grinder, and then put them in a pan and heat them to 90 degrees. In any case, sorrel must be sterilized in a boiling bath for an hour for one-liter jars and 40 minutes for 0.5 liters.

Thoroughly washed leaves are first placed on a dry towel so that it absorbs excess water. Then the sorrel is cut into pieces (according to your taste) and packaged in plastic bags, divided into portions. Store the product constantly in the freezer and take it as needed.

Washed sorrel sheets, cut into strips, are laid out in one layer on newspaper to dry. After 3 days, you can pack it in dry sterile jars (not heated), cover with a nylon lid and store away from sunlight (in the pantry or the far corner of the kitchen cabinet).

Recipes using sorrel preparations

If you have already prepared vitamin-rich greens for the winter, you need to use them to the fullest, adding variety to the dinner table. You shouldn’t stop at just green borscht; canned or frozen sorrel is a great addition to other dishes.

To quickly serve a culinary product to the table, start with the filling. To prepare it, either sorrel from a jar (0.5 l) with sugar or natural or frozen is suitable. Add crushed garlic (3 cloves), 2 heads of chopped onion and lightly fry the mass in a frying pan, adding a little water if necessary.

Place in a colander to drain the liquid. While the sorrel cools, knead the dough. To do this, you will need half a liter of milk, 300 g of butter, 4 eggs - per half a kilo of flour. The homogeneous dough is wrapped in cling film and placed in the refrigerator for half an hour.

To the cooled sorrel add 400 g of sour cream and grated cheese (200 g), as well as half a kilogram of ground walnuts. This mass is filled with one layer of dough, already placed in the mold, and covered with a second one.

This original dish will please everyone. Prepare the salad according to this recipe:

2 medium potatoes, boiled and cut into cubes;
also served with feta cheese (200 g);
chop a bunch of green onions, parsley, dill and spinach;
potato and cheese cubes are placed on a dish in layers in the form of a pyramid, interspersed with canned sorrel (squeezed);
sprinkle with herbs on top, add salt and sprinkle with vegetable oil.

You should not mix the ingredients so as not to disturb the intended shape. But it is advisable to wait about 20 minutes so that the potatoes and cheese are soaked.

In this recipe, in addition to prepared sorrel (0.5 l), frozen zucchini (300 g) is also used. You will also need 10 potatoes and a small fork of cabbage. Zucchini and tubers are cut into small cubes, cabbage is finely chopped. Sometimes they use cauliflower instead of cabbage, then it is first boiled in well-salted water and cut into inflorescences.

All ingredients are placed in a cauldron. Sour cream (2 tbsp) is slightly diluted with water and mixed with 3 tbsp. flour. This sauce is poured over the vegetables and left to simmer for 40 minutes. At the end add 3 tbsp. butter, sprinkle with chopped herbs (to taste), cover with a lid and remove from heat, letting it brew for another half hour.

Sorrel is so rich in vitamins, organic acids and mineral salts that it should not be ignored. This green is a great helper in improving metabolism. When preparing sorrel for the winter, you should take into account the following recommendations:

the best time to collect young leaves is the second half of May - June;
if it is not possible to wash the leaves in running water, then they are poured into a wide basin and left for an hour so that sand, earth and other debris settle to the bottom;
those who prefer something sour when preparing raw materials can leave petioles 2 cm long on the leaves;
you can pour sorrel not only with boiling water, but also with chilled water;
Many housewives do not sterilize the salted product, but after seaming they keep the jars upside down for several days;
defrosted sorrel will not withstand re-freezing, therefore, if you do not have a freezer, you should not risk it; it is better to make the preparation in a different way;
when freezing, it is necessary to maintain one certain temperature, then sorrel can be stored in this state for more than a year;
If the greens were prepared with the addition of salt, then when introducing sorrel into dishes, they should not be salted.

Although sorrel is good in many ways, it is not beneficial for everyone. If you have kidney problems, you will have to stop using the product, as some of its components lead to the formation of stones. It is also contraindicated in patients with ulcerative complications of the gastrointestinal tract and with increased acidity of gastric juice. Nursing mothers should also not get carried away with sorrel, so as not to provoke digestive problems in the baby.

How to prepare sorrel for the winter Two simple ways: video

The above recipes for preparations and original dishes will be an excellent addition to the “piggy bank” of any housewife. Even in processed form, sorrel does not lose its beneficial qualities, being a source of useful vitamins in winter.

Summer is the richest time of the year in vitamins. Over the winter, the body spends its entire supply and in the spring a person feels the need for vitamins. If in the spring months the supply of vitamins is significantly limited, then with the arrival of summer all categories of vitamins are available in an accessible mode and in any quantities. One of the healthiest and vitamin-rich products that grows in the garden is sorrel. Most often, sorrel is not used raw, because In some diseases it can become harmful. Every housewife knows that it is better and healthier to use it for borscht, pies and other pickles in a boiled or steamed form. In order to also receive the set of vitamins necessary for the body in winter, without resorting to chemicals, it has become common to roll sorrel in jars.

Previously, this sour grass was simply covered with salt and sent to the cellar. Today it has become clear that this method is not entirely correct, firstly, sorrel absorbs a very large amount of salt and loses a significant amount of useful substances, and secondly, the borscht itself tastes significantly different from the summer borscht that is still so love.

Sealing sorrel without adding salt

Preparation of raw materials:

First you need to prepare the sorrel itself:

sort the sorrel leaves, removing torn, yellowed or missing ones;
trim stems to leaves;
wash and coarsely chop the leaves;

It is very important to remember that the sorrel must be washed thoroughly with plenty of water. It is best to fill it with water in a bucket or large vessel, after rinsing, carefully transfer it to another container and repeat the procedure several times. It is best if the sorrel is washed in four stages.

Rolling into jars:

Pour water into the pan (100 mg of water/100 g of sorrel), let the water boil and place the prepared sorrel in the pan.
Don't let it float to the top; use a spoon to return the sorrel to the bottom of the pan.
Carefully fill the ready-made sterilized jars with a spoon and immediately roll them up.
After seaming, the jars are turned upside down and stand there until they cool completely.
It is recommended to store this sorrel in a cool place.

Sealing sorrel with cold water

Preparing sorrel and containers:
Prepare the raw materials as already indicated.
Prepare the jars in the same way as indicated in the previous seaming.

Conservation:

First you need to boil water and cool it to room temperature.
Place the already prepared, chopped sorrel into jars with the addition of two pinches of salt per half-liter jar (accordingly, if the container capacity is larger, then salt is added in proportion).
Finally, fill with boiled, cooled water to the top, roll up and store in a cool place.

Sealing sorrel with salt

We prepare the raw materials and jars in the same way as already indicated.
Salt the chopped sorrel in the proportion of 30 grams of salt per 1 kg of sorrel.
Grind the raw materials with salt and compact them tightly into jars.
We close the jars with nylon lids, previously scalded with boiling water.

Sealing sorrel with dill

Using the standard method, we prepare sorrel for preservation.
We prepare young dill in the same way (by thoroughly washing and cutting off the stems).
Boil water at the rate of 100 ml of water per 100 grams of raw materials (sorrel and dill).
Don't let the greens float to the top; use a spoon to return them to the bottom of the pan.
After the water has boiled for the second time, boil for 3 minutes and place in jars.
Fill the jars with the finished product, roll them up, turn them upside down and, wrapped in a towel, leave until completely cool.

Another very good and simple way to preserve sorrel is with salt and without sterilization. For this recipe we will need a large amount of salt. It is important to remember that when cooking with these greens, you do not need to add salt.

Take 1 kilogram of already prepared sorrel.
Salt – 100 grams (if there is more sorrel, then the amount of salt is correspondingly greater, calculated according to proportion).
After preparation, dry the sorrel a little and put it in a pan.
Sprinkle salt on top and mix the greens with your hands. It is very important to do this procedure carefully so that it does not turn out to be a mess.
We fill the jars, compacting them with either a spoon or a rolling pin.
Drain the liquid formed at the bottom of the jar and pour a little more salt on top, so as to cover the top.
Cover with a lid and place in the refrigerator or cellar in the coldest places.

Preparation for green borscht

We will need:

sorrel;
green onions;
parsley;
dill;
black peppercorns;
Bay leaf;
garlic;
citric acid or squeezed lemon juice.

Conservation:

When preparing sorrel in this case, the stems are not thrown away, but placed in a separate container. They will be useful to us in the future.
Chop all the greens to taste (finely or coarsely, it’s up to you) and compact half the jar tightly.
Place peeled garlic cloves in the middle.
We tamp the remaining half of the can.
A sour broth for preservation is prepared from sorrel stems.
Fill all filled jars with herbs with the prepared broth and add half a teaspoon of citric acid or lemon juice to each.
We sterilize the already compacted jars for 30-40 minutes under the lid.
Then roll it up and keep it upside down until it cools completely.

We learned many ways to prepare for the winter. You can also freeze sorrel in portions along with herbs and without salt.

Video: how to prepare sorrel for the winter

Green borscht is a favorite spring and summer dish for many, and sorrel, which is a mandatory ingredient in this soup, contains many vitamins and other useful substances. Unfortunately, fresh sorrel is a seasonal green, but you can always stock up on this crop for the winter by canning it.

In this article you will find detailed instructions for preserving sorrel for the winter, from harvesting and preparing raw materials, to detailed recipes for preparing this tasty and healthy green.

Sorrel for the winter - proper preparation

Most housewives begin canning vegetables, fruits and berries in August, when the massive harvest begins. However, with sorrel things are a little different: it is better to preserve it for the winter in spring or early summer, while the leaves of the crop are still young and juicy.

It's no secret that the most common garden leaf sorrel has many beneficial properties. It is rich in proteins and carbohydrates, fiber and organic acids, as well as potassium and vitamins. The leaves of the crop are among the first to fight spring vitamin deficiency, replenishing nutrient reserves after winter. This product is dietary and low-calorie. It is widely used in cooking, both fresh and dried, pickled and canned.

Of course, the most nutritious and beneficial are the young leaves that appear in the garden in early spring. But how to preserve this storehouse of useful substances? This is where canning comes to the rescue of housewives. So, if you already know about the beneficial properties of culture, but do not know how to preserve it, this article is for you. It describes in detail the features of preparing and processing sorrel, and also contains some accessible recipes for canning it in various ways.

There are quite a lot of recipes for canned sorrel, but we will consider only the simplest and most popular of them. But any preparation begins not with studying the recipe, but with collecting and preparing raw materials.

Work on preparing conservation for the winter begins with sorrel, because it is the very first to appear in the spring in the garden, providing the human body with a whole complex of vitamins. It is very important to prepare it on time, before its leaves become old and accumulate excessive amounts of oxalic acid, which is harmful to health. The canning process itself does not present any difficulties.

You will need much more time to prepare the raw materials. It includes: collecting leaves, washing, drying and grinding them. The next preparatory stage will be washing and sterilizing the jars. Only after this can you begin canning, the technology of which depends on the method you choose: with or without salt, sterilization or freezing. Let's take a closer look at all the listed stages and describe all the necessary steps.

Harvesting sorrel

To make canned greens tasty and healthy, you need to properly harvest the crops from the garden beds. To do this, you need to carefully cut the young leaves of the crop so that the cut is as close to the ground as possible. The collection of leaves for preservation begins in the spring, when the leaves grow up to 10 cm in length (Figure 1). This is due to the fact that at a later time the leaves become coarser, losing their taste properties and accumulating oxalic acid, which is not so beneficial for health. The leaves are carefully cut with a knife, approximately 4 cm from the ground, so as not to damage the growing point, because 3-4 crops can be harvested from one bush per season. You should know that cut greens cannot be stored for a long time, so they need to be processed.

Note: It is better to immediately place the leaves in a large bowl or pan. This will make it easier for you to sort out bad leaves or weeds that accidentally got into the container with the crop.

First of all, sort through the greens, removing any weeds, as well as yellowed, old or damaged leaves. Then the sorrel must be thoroughly washed, after soaking it in cold water. In this case, all lumps of dirt, once wet, can be easily removed. It is very important that there are no soil particles left on the leaves, because along with them harmful bacteria that are unsafe for the body can get into your workpiece. Rinse the leaves under running water and lay them on a flat surface to dry. In the future, it will be much more convenient if the canned sorrel is cut into small pieces. Therefore, before putting them in jars, do not be lazy to cut the leaves into arbitrary strips. It is in this form that it will be ready for canning and subsequent consumption.

Figure 1. Procurement of raw materials

When you have collected the required amount of greenery and carefully examined the prey, you need to tear off the stems from each leaf. This condition is especially important if you have collected mature plants. The stems of this crop are too hard and after heat treatment and preservation they will spoil the taste of the entire product. The stems of young leaves are still soft, so they do not need to be removed. After this, the leaves can be cut into arbitrary pieces and begin washing the raw materials for preservation.

Flushing

Even if you have removed visible dust and dirt from the surface of the leaves after collection, this does not mean that the sorrel can be immediately sealed in jars without washing. The fact is that during growth, pathogenic microorganisms invisible to the eye that can cause harm to health can accumulate on the surface of the culture. Therefore, before rolling, the raw materials must be thoroughly washed (Figure 2).

Proper washing of chopped greens is carried out as follows:

Pour water into three large bowls. It is advisable that the size of the containers matches the volume of your harvest.
First, place the chopped raw materials in the first bowl and rinse thoroughly with water. After this, you need to gradually transfer the raw materials from the first container to the second. Do not try to grab as many leaves as possible at once: transfer them little by little: according to the volume that fits in your hand at a time.
The water from the first bowl can be drained and the container itself can be rinsed. The product in the second bowl is thoroughly rinsed and transferred by handfuls into a third container with water.
In the third bowl, the procedure is repeated, and the already washed product is re-placed in the first bowl.

Figure 2: Proper rinsing of greens

When all the greens are back in the first container, you need to fill it with water and repeat the washing cycle one more time. This way you will be sure that there are no traces of dust, dirt or pathogens left on the surface of the leaves.

How to seal in jars

You can preserve sorrel with or without salt. There is no significant difference between these recipes, since all such preparations are stored throughout the winter. In fact, the canning recipe comes down to personal preference.

Note: Some people prefer to cover these greens with salt, so that they end up with a ready-made product that can be immediately added to the borscht. But there is an opinion that such a product is too salty and is not suitable for everyone. If this is your first time canning these greens, we recommend trying several methods to determine which one is right for you.

The canning technology looks like this:

Take a large saucepan and fill it with plenty of water. On average, 100 grams of raw material should contain 100 ml of water.
When the water comes to a boil, start adding handfuls of the greens, shaking off any remaining water over the bowl in which they were placed.
Once you have added all the greens to the pot of boiling water, stir the mixture with a spoon. It will constantly float, and you will need to constantly stir it to ensure that each leaf is cooked in the boiling water.
When adding greens, the boiling slows down and gradually stops, so there is no need to reduce the heat. Just wait for it to boil again and boil the raw materials in hot water for three minutes. After this, the pan can be removed from the heat.

Figure 3. Preserving greens in jars

You also need to prepare jars with lids in advance: wash and sterilize them. The containers should be placed as close as possible to the pan with the hot product. You just need to scoop up the green mass with a spoon and fill the jars, trying to ensure that the mixture reaches almost to the top of the neck. After this, the jars need to be closed or rolled up with lids and turned upside down to cool (Figure 3).

For canning, you will need small jars: from 200 to 500 g. For example, a 200-gram jar is enough to prepare a 2-liter pan of borscht. It is not advisable to use larger containers, since the contents of an open jar cannot be stored for a long time, even in the refrigerator. The prepared jars must be thoroughly washed with hot water and soda and sterilized. Seaming lids also need to be kept in boiling water for some time. Having completed all the preparatory work, you can begin the canning procedure (Figure 4).

Figure 4. Preparing containers for canning

Most often, sorrel is preserved with the addition of salt. In this case, the chopped greens are placed in sterilized jars and filled with boiled, chilled water with the addition of a pinch of salt. Sealed jars are stored in a cool room. You can also salt the prepared raw materials at the rate of 30 g of salt per 1 kg of greens, lightly grinding them together. The mass is compacted tightly into sterilized jars, covered with scalded plastic lids and stored in a cool place, for example, in the refrigerator.

Additional Ingredients

To prepare tasty and healthy green borscht in winter, sorrel can be combined with other ingredients, for example, nettle and dill. To do this, the greens are prepared according to the instructions given above. Additionally, young nettles and dill are harvested, and these greens are washed in the same way.

All raw materials need to be finely chopped and placed in one large bowl. Further steps will be the same as in the recipe above. The pan is filled with water at the rate of 100 ml of water per 100 grams of raw materials, and after boiling, they begin to put the greens into it. The mixture should boil for three minutes, after which it can be poured into sterilized jars and rolled up.

Nettle and dill can be used as additional ingredients when preparing sorrel. When collecting greens, choose only young, succulent leaves, remembering to use gloves to protect from stinging nettle hairs. All collected material is thoroughly washed in several waters, cut and boiled in boiling water for 3 minutes. The calculation of water and green mass is 1:1, that is, for every 100 g of greens you will need 100 ml of water. The resulting composition is poured into sterile jars, rolled up and left wrapped until it cools. Since sorrel itself contains a large amount of acid, there is no need to add other additives responsible for the sterility of the product. The dressing for green borscht is ready.

In another old recipe, sorrel is combined with green onions and parsley in a 2:1:1 ratio. All greens are prepared in a way already known to you and slightly salted to release the juice. The green mass is placed in boiling water and simmered until slightly reduced in volume. Thus, we get greens in their own juice, which are placed tightly in a jar and covered with a lid.

Beet tops add originality to the prepared sorrel. The crushed ingredients in equal quantities are placed in jars and filled with hot water. In this case, for 1 liter of water-beetroot-oxalum mass you will need 1 tsp. salt. The jars are screwed in the usual way. This preparation is perfect as a filling for pies and pies. It is also practiced to combine sorrel with celery and cilantro. In any case, the ratio between sorrel and other greens should be 10:5. That is, for 10 servings of sorrel there should be 5 servings of other greens, for example, 3 servings of green onions and 1 serving of dill and parsley. The green mixture is simmered in 50 ml of boiling water until the greens change color. Next, it is laid out in sterile jars and rolled up. Adding salt is not required, since the product is perfectly stored due to oxalic acid, which is an excellent preservative.

Preserving sorrel for the winter in jars without salt

The salt-free canning recipe is considered the simplest, since the preparation requires only the greens themselves and hot water. To do this, the washed and chopped sorrel should be gradually poured into a pan of hot water, brought to a boil and boiled for 3 minutes. After this, the mixture can be immediately poured into sterilized jars and rolled up. Such preparation can be stored on the balcony or in the pantry until the new harvest (Figure 5).

If you don’t want to bother with boiling water, there is an even simpler recipe for preserving these greens for the winter in jars without salt. To do this, you need to prepare greens and water. It should be poured into a saucepan and brought to a boil. While the water is heated and boiling, you need to thoroughly rinse the leaves and cut them into arbitrary pieces. If you have little time, you can not even cut the greens, but roll them into jars with whole leaves.

Figure 5. Winter preparations without salt

You also need to sterilize the jars and lids, and cool the boiled water to room temperature. When the liquid reaches the required level, simply put the raw materials into jars, fill with water and close the lids.

For opponents of the recipe with added salt, who do not like over-salted sorrel, we will tell you about alternative ways to prepare it. One of them is preservation using hot water. To do this, for every 100 g of sorrel you will need 100 ml of water, which must be brought to a boil. Pre-cut greens are dipped into the boiling liquid and kept under water, waiting for the second boil.

Figure 6. Harvesting greens in a water bath

The oxal mass is boiled for 3 minutes, then removed from the heat and placed in prepared jars, closing them with metal lids. The rolled containers are turned upside down, wrapped and left to cool. Sorrel prepared in this way can be stored in a cool place all winter, using it to prepare various culinary delicacies.

Note: This method also has opponents who claim that twice-digested sorrel (during the preservation process and when preparing soup) does not have any beneficial properties. In any case, the choice is yours.

You can also cook greens for the winter without adding salt in a water bath (Figure 6). To do this, the prepared sorrel is placed in jars, filling them not to the very top. The jars are then placed in a pan of hot water. As the jars warm up, the leaves begin to release juice and settle. The vacated space is filled with the remaining leaves. Thus, the jars are filled to the top and rolled up with lids. With this method, one jar contains a large amount of greens.

Despite the fact that sorrel itself has a rich sour taste, it is sometimes customary to preserve it with the addition of vinegar. The purpose of such canning is not to give the greens a richer taste, but to preserve the maximum of nutrients in the crop (Figure 7).

To prepare greens for the winter in this way, you will need the greens themselves, a liter of clean water, a tablespoon of salt and one hundred grams of ordinary table vinegar (nine percent).

Figure 7. Canning with vinegar

The sorrel must be thoroughly washed and cut into pieces. Next, the raw materials are tightly placed in sterilized jars. Add salt and vinegar to the water, mix the mixture thoroughly and immediately pour into the jars. The containers need to be filled with water so that the liquid almost reaches the neck, but completely covers the greens. After this, the jars are tightly closed with lids or rolled up.

Since according to this recipe the product does not undergo any heat treatment, and vinegar serves as a preservative, the greens retain not only all their beneficial substances and vitamins, but also their rich green color. At the same time, during storage, the jars do not swell or explode, and they can be stored not only in the refrigerator, but also in the pantry at room temperature.

Some housewives prefer to play it safe, and therefore preserve sorrel with the addition of vinegar. The following recipe will be useful for them. For 1 liter of cold water you will need 1 tablespoon of salt and 100 g of 9% vinegar. The washed and cut leaves are placed tightly in sterile jars.

Add salt and vinegar to cold water separately and mix everything. The resulting solution is poured into jars with green mass and immediately rolled up. The advantage of this method is that sorrel cannot be cooked, and therefore does not change its color and taste.

How to preserve sorrel without water

Canning sorrel without water is called cold salting. To prepare this recipe, you will only need fresh herbs and salt (Figure 8).

This recipe is also considered extremely simple, and is perfect for those who have harvested a rich harvest of greens and do not want to waste time preserving it in the usual way. As with other recipes, you first need to properly prepare the product: rinse it thoroughly in several containers with water, and then randomly cut it into small pieces.

Figure 8. Winter preparations without water

Further steps will be very simple: the prepared and chopped greens need to be salted, using 30 grams of salt for each kilogram of raw materials. After this, the greens need to be kneaded with your hands so that the salt is absorbed into the plant tissue. Next, you can simply pour the mixture into pre-sterilized jars and close with plastic lids. Due to salt, which acts as a natural preservative, such preparations are stored well not only in cool rooms, but also at room temperature.

An even easier way to store fresh sorrel is to simply freeze it. To do this, the greens also need to be washed and chopped, and then packaged in individual ziplock bags in portions. But this method is only suitable for those who have a large freezer or a separate freezer.

How to preserve sorrel without sterilization

Many experienced housewives will agree that oxalic acid is such a strong preservative that harvesting sorrel for the winter can be carried out without sterilization, which in this case not only becomes useless, but also destroys the valuable substances contained in the greens. Therefore, there are many simple recipes that allow you to preserve sorrel without heat treatment (Figure 9).

Here are some of them:

Clean, crushed leaves are cut and compacted tightly into a sterile jar, filled with cold boiled water, rolled up or tightly closed with a nylon lid. Store in a cool place.
The washed and chopped sorrel is placed in a prepared container and poured with boiling water. They wait until the air bubbles come out, compact the green mass, add water to the very top and roll up the cans. Such preparations can be stored even at room temperature.
Sorrel and dill are sorted, washed and chopped. In this case, you need to take a quarter more dill than sorrel. The sorrel is compacted into jars and sprinkled with dill on top. The greens are poured with cold boiled water and covered. Store in a cool place.

Figure 9. Harvesting for the winter without sterilization

The development of modern household appliances makes it possible to store sorrel by freezing or drying. When frozen, the plant completely retains all its beneficial properties and vitamins. Frozen greens can be stored for up to 2 years, provided they are not thawed and then frozen again.

Freezing technology includes several stages:

Collection and preparation of green mass;
Thorough washing of leaves;
Grinding of raw materials;
Blanching greens for 1 minute, which does not affect the quality of the product;
Straining off excess liquid. To do this, remove the greens from boiling water with a slotted spoon and leave for a few minutes to drain.
Drying of raw materials;
Packaging in plastic bags;
Transport to the freezer.

If necessary, the contents of the packages, without defrosting, are dipped into boiling broth when preparing first courses.

It is possible to freeze sorrel in other ways. For example, washed and dried leaves are pureed in a blender, which is placed in small containers and sent to the freezer. Chopped leaves can also be packaged in containers, filled with chilled boiled water and stored at sub-zero temperatures. With any of the freezing methods, you will be able to preserve the appearance, aroma and beneficial properties of the product.

Another simple and inexpensive option would be drying sorrel. To do this, the prepared leaves are washed and laid out in an even layer to dry. Dried leaves are stored in a glass jar with a lid.

When cooking, pour 0.5 cups of boiling water over half a glass of dry sorrel, add 0.5 tablespoons of oil and simmer over medium heat until soft. Then add 1 tbsp. flour, stir until smooth, rub through a sieve and dilute with broth. The resulting mixture is used as borscht dressing or sauce.

A simple homemade recipe for canning sorrel is given in the video.

When it’s time to stock up for the winter, none of the experienced housewives will ignore such a tasty and healthy plant as sorrel. After all, in winter you can cook so many things from it! Everyone's favorite green borscht and various soups. For those who are watching their figure, it will be an excellent addition to low-calorie salads, and if you are not afraid of gaining weight, you can use sorrel as a filling for pies. Sorrel is simply a storehouse of vitamins, which is especially valuable in the winter season. It contains a large dose of vitamins A, E, K, B vitamins, oxalic and ascorbic acid.

What you need to know when preparing sorrel for the winter

Preparation options

Usually, Harvesting sorrel for the winter at home is done in several ways:

Drying.
Blockage in banks.

The first method is very simple and straightforward. For it you only need a freezer and, of course, the plant itself. You can freeze it either whole leaves or finely chopped. Don’t forget to sort it out before freezing, rinse it thoroughly and be sure to let it dry. This preparation will be stored for more than one winter. And don’t listen to anyone who says that after freezing it loses its taste, namely, its characteristic sourness disappears. Nothing like this happens if you avoid defrosting and re-freezing. In winter, from such a preparation you can prepare everything the same as from a fresh plant.

Drying is also extremely simple. Just like when freezing, sorrel leaves must be sorted out, washed and dried, then cut and allowed to dry, spread on paper or lint-free cloth. They dry out quite quickly. The resulting dried leaves can be placed in a convenient container (box or jar), from which it will be convenient to take such a seasoning in winter.

Sealing sorrel for the winter in jars

Concerning preparing sorrel for the winter in jars, then this method is much more multifaceted and varied than the previous ones. There are a huge number of good recipes for such preparations, and each housewife has her own special one. Regardless of the recipe, the sorrel leaves must first be thoroughly sorted, then soaked in water, rinsed under running water and allowed to dry. After this, you can start preparing them by choosing any of the recipes offered below.

1.5 kg sorrel;
300 grams of green onions;
20 g parsley;
20 g dill;
20 g salt;
600 ml water.

Wash the sorrel, onion, dill and parsley well, put it in a saucepan, add salt and pour boiling water over it. According to the recipe, let the resulting mixture boil for 10 minutes and immediately pour it into jars. Cover the jars with a lid and send them to sterilize.

After 20 minutes of sterilization, roll up the jars and leave to cool without removing them from the water.

As you can see, preparing sorrel is quite simple, quickly and inexpensively. Of all the known winter recipes, these preparations are the simplest.

Despite all its benefits, this plant has certain contraindications. If you have kidney disease, then sorrel dishes can be consumed maximum once a week. People with painful joints should not get carried away with them either.

Bon appetit and be healthy!

sorrel for winter exactly these days.

And now a few recipes:

1. Canning sorrel

2. Canning sorrel

3. Canning sorrel

How to cook sorrel for the winter

Hello, dear readers of smashno.ru!

May begins, it’s time to think about preparations, and the first one is preparation of sorrel. In winter we will cook excellent green borscht from it. Here are some ways:

First way. First you need to get the sorrel itself. To do this, we take a basket and go to the garden plot or to the forest (we have excellent beautiful sorrel growing in our forests), or, as a last resort, we go to the market. Well, we got sorrel,

Now we sort it out, removing weeds and damaged sorrel leaves. We wash it well from the sand and cut it into large pieces with a knife.

Then put a wooden grate on the bottom of an enamel bucket or large pan, pour 2-3 fingers of water and place clean half-liter jars on the grate.

Place on the fire, bring the water to a boil and sterilize the jars for 10-15 minutes, covering the dishes with a lid. We also boil the lids for rolling up the jars in water. I even have a separate article on sterilizing jars. you can read it.

Place a separate enamel pan with 2-3 liters of water on the fire and bring the water to a boil. As soon as the water boils, take the sorrel and put it in boiling water.

As soon as the sorrel changes color (this happens very quickly, in 20-30 seconds), turn the heat to minimum (to stop boiling), take a slotted spoon, remove the foam, scoop up the sorrel and place it tightly in the jar, as tightly as possible.

Finally, add a little water to the jar from the same pan where the sorrel was blanched. If there is still sorrel left in the pan, catch it with a slotted spoon and put it in another jar, cover it with a lid. And immediately roll up the full jar with the prepared boiled lid. Take the next portion of sorrel and perform the same operation.

Cool the finished jars in air.

Second way blanks. We carry out preliminary preparation of the leaves: sort, wash, dry on a towel. Cut the sorrel into large pieces with a knife and mix with salt in a ratio of 100 g of salt per kilogram of sorrel.

Boil clean empty jars or sterilize them with steam (preferably with a capacity of 0.25 l). Pack the sorrel tightly into dry prepared jars (so that the juice begins to appear). We close the jars with plastic lids, which must first be boiled in water. This sorrel should be stored until winter in a refrigerator or cold cellar.

Third way. We pass the sorted, washed and towel-dried sorrel leaves (1 kg) through a meat grinder. Add 30 g of salt to this mass and mix thoroughly. Using a funnel, tightly fill the boiled glass bottles with the resulting mass and pour melted fat on top. We cork the bottles and tie them with twine. Store in a cellar in a horizontal position.

Sorrel with spinach. We sort fresh spinach and sorrel leaves and wash them from sand. Place the raw materials in an enamel bowl and add water. In this case, spinach should be 50%, sorrel and water – 25% each. Place the dishes on the fire and blanch for 3 minutes. We heat clean empty jars in a steam bath and fill them with hot herbs and water.

Cover the jars with boiled lids and place in a saucepan (preferably on a wooden grid). Fill with hot water (70 degrees) to cover the hangers of the jars. Bring the water to a boil and sterilize half-liter jars for 25 minutes, liter jars for 35 minutes. Immediately roll up, cool in air, turning over onto lids.

Hurry up to prepare sorrel and replenish your supply of vitamins for the winter!

If you are engaged in gardening and grow all the raw materials for preparations yourself, here are some useful tips for the gardener. Even if it is an experienced one, they will never interfere.

All the best to you, subscribe to blog updates, share your impressions in the comments!

How to keep sorrel fresh

Sorrel has long established itself as a healthy and original component of many first courses, salads, pie fillings and other dishes. And today, the popularity of this product is rapidly growing, which is tirelessly promoted by the arsenal of vitamins and elements contained in green leaves, as well as their piquant taste.

The season for fresh young sorrel is very short, and you can only enjoy it in May-June. But what to do in the remaining months of the year? Is it really possible to deny yourself the pleasure of enjoying your favorite dishes and wait for the next harvest? Of course not! Today there are many ways to preserve the freshness of the earth's gifts all year round. And one of these is freezing. Many people do not know whether it is possible to freeze fresh sorrel and whether low temperature will affect its taste and beneficial qualities. Next, we will try to dispel all doubts and tell you how to properly freeze sorrel in order to preserve its freshness and value to the maximum.

How to properly freeze sorrel for the winter in the freezer?

To freeze, select the freshest and youngest sorrel leaves, wash them thoroughly several times in cold water, drain them in a colander for a few minutes, then remove the stems, spread them in one layer on a towel or a clean piece of fabric and leave them to dry for a while. The water droplets should completely evaporate, but the leaves should remain fresh. It is necessary not to miss this moment and not allow the sorrel to wilt. In this case, its taste and beneficial qualities will deteriorate significantly. We place the dried, but still crispy leaves tightly in special bags or containers for freezing and place them in the freezer for storage for the winter.

How to freeze sorrel for the winter for soup?

If you intend to use frozen sorrel only for preparing first courses, then you can immediately prepare it properly.

We remove the washed and dried leaves from the stems and cut them in the same manner as for soup. Every housewife knows how much fresh sorrel she uses to prepare soup or borscht. Therefore, we put the workpiece portionwise into bags in the amount necessary for one-time preparation of the first course and send it to the freezer. If desired, in this case you can also add washed, dried and chopped fresh dill, parsley, as well as bell and hot peppers to the sorrel. In this case, mix the greens until the components are evenly distributed among each other.

If necessary, it will be enough just to take a portion of frozen greens out of the freezer, place the food in a saucepan at the end of cooking and boil after boiling again for two minutes.

How to freeze sorrel for the winter for pies?

To freeze sorrel for pies, you need to wash it, sort it, remove the stems, and cut it on a towel after drying. If you use a sweet filling with sorrel for baking, then the crushed mass can be immediately mixed with the granulated sugar required to your taste.

If you usually add other greens to pies or, say, grind the filling finely, then you can arrange the sorrel in the same way, and then put it in portions into containers or bags and send it to the freezer for freezing.

As you can see, there is nothing complicated in the process of preparing fresh sorrel for the winter in the freezer. Just a little free time in the summer and throughout the year you will have a ready-made vitamin preparation for soup, borscht, salads or baked goods.

Canned sorrel for the winter without salt

Recipe for preparing sorrel for the winter without adding salt

Green borscht and sorrel soup are very tasty. This is summer delight! What to do in winter? Of course you can freeze it. Well, what if there is no separate freezer or the freezer in the refrigerator is always busy? It's very simple - you need to preserve the sorrel.

And here there are some subtleties. After all, this is a very delicate plant, and if it is not preserved properly, you can end up with jelly. And it will be completely inedible. We do everything right and you can pamper your family with this yummy all winter.

This method is good because it does not contain salt, because not everyone likes highly salty foods, and even washing does not help. You need to sort through and wash the sorrel as carefully as possible, because this is precisely why jars are most often bombed. Washed and sterilized jars are a guarantee of long-term preservation,
one half-liter jar is serving per 3 liter saucepan .

sorrel in required quantity
bottled still water

How to preserve sorrel without salt for the winter

It’s good if you can pick sorrel from your garden bed. If not, then you can buy it. Fortunately, they often sell it at the grandmother's market. Choose a broad-leaved plant that is not damaged.
Place the leaves in a large bowl and rinse well under running water. Repeat the procedure several times.
We collect the leaves with a wide part in one direction. This will make the cutting process much easier in the future.
Lay them out on a clean, dry towel. They should dry slightly.
We wash the jars thoroughly. Place them on a baking sheet and place them in the oven for 10 minutes at maximum temperature. So, everything that was not washed is destroyed. You can do this for a couple. Not important. The main thing is the result.
We take the leaves in small bunches. We cut off their legs. And chop it finely. Place in a dry bowl.
Place the sorrel in the cooled prepared jars. You need to apply a little force when tamping it down. Without fanaticism, but still tight.
Carefully pour in cold bottled water. This must be done gradually so that it penetrates all layers of the sorrel.
Cover with a lid and roll up.
Turn the lid down and leave for a day. Canned sorrel is ready!

A few more recipes on the topic of homemade preparations:

The recipe for canned sorrel without salt was prepared by Sokolok.

How to preserve wild sorrel

I liked the recipe: 33

Ingredients:
sorrel - 1 kg;
water - 2 l;
salt - 1 tbsp

Good day to all!

I received all my knowledge in conservation from my grandmother and, naturally, I also learned how to prepare sorrel for the winter as a child.
Everything was done very simply: the sorrel was cut, sprinkled with salt, ground and compacted into jars. I did this too, but only until I came to live in Belarus. It was the local women who taught me how to preserve sorrel. For almost thirty years I have not changed their recipe.
At first I tried to preserve garden sorrel, but I didn’t like the product; after canning, the sorrel turned into mush and I started preparing forest sorrel or, more simply, wild sorrel.
Wild sorrel grows almost everywhere, in fields, in forests and even in my garden. So there are no problems with collection.
Why do I enjoy canning wild sorrel? Everything is very simple. Firstly, it is tougher than the garden variety and does not boil into mush, and secondly, there is no need for unnecessary work in the garden on planting and maintaining it.

Anyway, let's get started with the process.
We go to the clearing and collect sorrel. I immediately collect cleanly, without grass and debris. It’s easier and faster to work this way; you don’t have to sit at home and sort through limp leaves. But the sorrel leaves will wither anyway, since it takes a lot of time to collect.

To restore turgor in the leaves and get rid of various midges and bugs, I place the sorrel in a large container and fill it with cold water for an hour. Periodically I mix and remove the “forest inhabitants”.

The sorrel is ready, the leaves are dense, you can start slicing.

I take a huge bunch of sorrel and cut it randomly into strips about 1 cm wide

Now prepare the brine. Pour 2 liters of water into a 5-liter saucepan and add 1 heaped tablespoon of table salt.

I bring the brine to a boil and add the chopped sorrel. Two liters of water takes up to approximately one kilogram of sorrel.

In boiling brine, sorrel instantly changes color. You need to add sorrel until it is difficult to turn the spoon in the brine.

As soon as boiling begins in the pan, this will be clearly visible by bubbles of foam, continue to cook, stirring for 2-3 minutes.
Turn off the gas and after a couple of minutes you can pour it into sterilized jars.
This sorrel can be stored under tin or screw lids. Shelf life up to three years. The taste doesn't change.

Ready-made canned sorrel does not boil over and does not have a mushy state, the brine is always clear.
I use this sorrel in hot and cold soups.

Happy preparations everyone.

Cooking time:PT00H05M 5 min.

Is this a good recipe?

How to close sorrel for the winter

Canning sorrel for the winter- one of the very first preparations. In May-June, while it is not yet hot, sorrel is juicy, green and beautiful. So I try to close sorrel for winter exactly these days.

Canned sorrel. Recipe. Preparations - Sorrel for the winter

I have several very simple and proven recipes on how to close canned sorrel for the winter. The most labor-intensive part of the canning process is processing the sorrel.

I once came across a recipe on the Internet that suggested sterilizing sorrel. Honestly, I have never sterilized sorrel. After all, sorrel contains enough acid, which perfectly preserves it without any additional heat treatment.

Fresh greens retain a lot of viruses and bacteria, which, if the food is not properly processed, can get into the food along with the soil contained on the greens. This is why it is important to wash your greens very thoroughly before eating them.

Let's start canning sorrel.

First of all, fill the sorrel with cold water and leave for half an hour. This is necessary so that all the dirt is washed off from the leaves and stems.

We sterilize the jars in advance and leave them on a clean towel with the neck down.

Pour boiling water over the canning lids for 5 minutes.

We carefully sort through the sorrel to remove all the weeds.

Then randomly chop the sorrel as you like. I cut the leaves and grab half the length of the stems, since it seems to me that they contain the greatest amount of acid.

My friend actually does it even simpler: she covers the sorrel entirely.

Place the chopped sorrel in jars and compact as desired.

All that remains is to fill the greens with water and roll up the lids on the jars. That’s the whole principle of canning sorrel.

And now a few recipes:

Preparing sorrel for the winter - how to preserve sorrel. Recipes with photos.

1. Canning sorrel hot water. Place chopped sorrel in a jar and pour boiling water over it. To prevent the jar from cracking, place a regular tablespoon in it. We wait for some time, let the air bubbles come out. Next, add water to the neck of the jar and roll up the iron lid.

Note: you can add 0.5-1 teaspoon of salt to each jar. With this canning, sorrel changes color immediately.

2. Canning sorrel salt. This recipe is one of the simplest. Place the chopped sorrel in layers in jars and sprinkle with salt. Pour in cold water. Or mix warm water with salt, let it cool, and then pour sorrel in jars. Roll up the lids on the jars.

I don’t really like this method of canning because the sorrel turns out salty.

3. Canning sorrel cooled boiled water. my favorite recipe.

Boil water and cool it until warm. Place the chopped sorrel in prepared jars. Pour salt - preferably a couple of teaspoons, such an amount per jar will not be noticeable at all. Fill with water and roll up the lids of the jar.

Canned sorrel for the winter I keep it and it doesn't explode.

Bon appetit and easy and tasty canning!

How to preserve sorrel in jars

Canned sorrel. Recipe. Preparations - Sorrel for the winter

I have several very simple and proven recipes on how to close canned sorrel for the winter. The most labor-intensive part of the canning process is processing the sorrel.

Let's start canning sorrel.

First of all, fill the sorrel with cold water and leave for half an hour. This is necessary so that all the dirt is washed off from the leaves and stems.

We sterilize the jars in advance and leave them on a clean towel with the neck down.

Pour boiling water over the canning lids for 5 minutes.

We carefully sort through the sorrel to remove all the weeds.

Then randomly chop the sorrel as you like. I cut the leaves and grab half the length of the stems, since it seems to me that they contain the greatest amount of acid.

My friend actually does it even simpler: she covers the sorrel entirely.

Place the chopped sorrel in jars and compact as desired.

All that remains is to fill the greens with water and roll up the lids on the jars. That’s the whole principle of canning sorrel.

And now a few recipes:

Preparing sorrel for the winter - how to preserve sorrel. Recipes with photos.

Note: you can add 0.5-1 teaspoon of salt to each jar. With this canning, sorrel changes color immediately.

I don’t really like this method of canning because the sorrel turns out salty.

3. Canning sorrel cooled boiled water. my favorite recipe.

Canned sorrel for the winter I keep it and it doesn't explode.

Bon appetit and easy and tasty canning!

Salted sorrel recipe

Housewives prepare sorrel soup in different ways. Some are made from fresh sorrel, others from pickled sorrel, but my mother always cooked from salted sorrel and I like this cooking option the most.

300 g meat (beef, pork or chicken)
200 g salted sorrel
3-4 potatoes
1 onion
1 carrot
vegetable oil

As an addition to the soup:

Sorrel soup with egg

We wash the meat, cut it into pieces, put it in a pan pre-filled with water and cook for 20-40 minutes, depending on what kind of meat you use.

Peel the potatoes, wash them, cut them into small pieces and add them to the pan.

Peel and rinse onions and carrots. Chop the onion, grate the carrots and fry in vegetable oil, first the onion until golden brown, then add the carrots and fry for 3-5 minutes. Add the overcooked onions and carrots to the pan and bring to a boil.

When the contents of the pan boil, add sorrel, stir, bring to a boil and turn off the heat. Close the lid and let it brew for 10 minutes.

If you are preparing soup from salted sorrel, taste it before adding salt to see if there is enough salt.

That's it, the sorrel soup is ready.

When serving, add half a hard-boiled egg and sour cream. greens (dill, parsley...). My mother beat raw eggs and poured them into the boiling soup in a thin stream. It turned out like flakes and tasted a little different. I prefer to use boiled eggs. Try cooking it in different ways and choose what you like best.

Even if we decide to make soup from fresh sorrel, we don’t always have it on hand. Therefore, I advise you to prepare it for future use. I suggest you look at several options. sorrel preparations: salting, pickling, drying and freezing .

Cook it and you will like it. Bon appetit!

Interesting recipes for you:

Mushroom soup
Soup with beans and meat
Chicken noodle soup

Pickled sorrel

Canned sorrel. Recipe. Preparations - Sorrel for the winter

I have several very simple and proven recipes on how to close canned sorrel for the winter. The most labor-intensive part of the canning process is processing the sorrel.

Let's start canning sorrel.

First of all, fill the sorrel with cold water and leave for half an hour. This is necessary so that all the dirt is washed off from the leaves and stems.

We sterilize the jars in advance and leave them on a clean towel with the neck down.

Pour boiling water over the canning lids for 5 minutes.

We carefully sort through the sorrel to remove all the weeds.

Then randomly chop the sorrel as you like. I cut the leaves and grab half the length of the stems, since it seems to me that they contain the greatest amount of acid.

My friend actually does it even simpler: she covers the sorrel entirely.

Place the chopped sorrel in jars and compact as desired.

All that remains is to fill the greens with water and roll up the lids on the jars. That’s the whole principle of canning sorrel.

And now a few recipes:

Preparing sorrel for the winter - how to preserve sorrel. Recipes with photos.

Note: you can add 0.5-1 teaspoon of salt to each jar. With this canning, sorrel changes color immediately.

I don’t really like this method of canning because the sorrel turns out salty.

3. Canning sorrel cooled boiled water. my favorite recipe.

Canned sorrel for the winter I keep it and it doesn't explode.

Bon appetit and easy and tasty canning!