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Recipes for preparing sorrel for the winter. How to prepare sorrel for the winter? Three proven methods. How to seal sorrel, nettle and dill in jars for the winter

Human ancestors stopped being herbivores a long time ago, but we still have a love for spicy or sour leaves. But how long do the leaves stay green in northern climates? That is why in the Russian culinary tradition a significant place is given to preparations for the winter. Seal young sorrel in small jars and enjoy green cabbage soup when there is a snowstorm outside - what could be more entertaining for a gourmet? Preserving sorrel at home is not difficult, try our recipe and you won’t notice how familiar this product will become in your kitchen.

Sorrel - the emerald wizard in the city

And without the magic glasses of the gatekeeper Faramant, the young sorrel amazes with its bright emerald green. Its name is translated from Latin as “spear,” and indeed, its leaves, with their arrow-shaped base, resemble a formidable tip.

Young sorrel leaves are needed for harvesting

According to the botanical classification, sorrel is a relative of buckwheat, but it is not the seeds that are edible, but the leaves and tops of young shoots, just like tea.

Old leaves accumulate a lot of oxalic acid, which can provoke or aggravate kidney stones, gout, and arthritis.

Attention! Sorrel is absolutely contraindicated for people with impaired water-salt metabolism and kidney disease.

Sorrel did not immediately appear in the culinary section. For a long time it was listed as a remedy for dysentery, indigestion, bleeding, and even the plague. Perhaps the placebo effect worked, but what sorrel definitely helps with is scurvy: the vitamin C content in 100 g of fresh leaves is close to the daily norm.

There is a popular expression: “vitamin of joy.” So, sorrel fully corresponds to it. At the end of spring, when our bodies are exhausted from the fight against winter depression, and there are still practically no vitamin-rich plants, young sorrel leaves magically color the picture of the world. Tender green cabbage soup with the big-eyed oval of a hard-boiled egg or a fresh salad of sorrel with radishes will restore both efficiency and vitality like nothing else.

Advice. To avoid eating porridge and getting kidney stones, accompany it with a large amount of a product containing calcium. Not very useful oxalic acid forms insoluble compounds with calcium in the intestines and leaves the body without being absorbed into the blood.

Preparing sorrel for preservation

Like other vitamin crops, sorrel can and should be harvested for the winter. The plants will be ready in May, and that’s good: processing sorrel can be considered as a kind of warm-up before a larger campaign to preserve cucumbers and other garden produce. When working with this plant, you should remember some rules.

  1. In order not to harm your health with excess amounts of oxalic acid, pluck only young leaves.
  2. If heat treatment is not planned, the leaves should be washed with special care to remove soil and possible nests of insect eggs. To do this, the leaves are immersed in a bowl of water for an hour, then washed and dried on napkins or a towel.
  3. Before you lift the knife over the leaves, it is good to imagine how the canned product will be used. If, in family traditions, you add it to salads or filling for pies, then it is better to chop it. To prepare first courses, you can make a puree from the leaves.
  4. It is more rational to take half-liter jars, since they contain enough product for one pan of cabbage soup or a couple of salads, and it will not be stored longer if opened.

Sorrel for the winter: vitamin recipe

To create a tasty and healthy snack from sour leaves, you should prepare:

  • sterilized jars;
  • scalded metal lids;
  • chopped greens;
  • masher.

The recipe for making sorrel is very simple.

We put the greens in a jar and crush it with a masher so that more can fit. Add cold boiled water little by little. Salt to taste or do without salt at all. We roll it up and store it in the cellar. Oxalic acid itself acts as a preservative in such preparations.

If there is no cold storage room, it is better to use a different recipe. Pour about two fingers' worth of boiling water into a large saucepan, add chopped leaves and bring to a boil. The resulting boiling grounds are poured into hot jars one by one: filled, rolled up, then the next one. The magical vitamin sourness is ready for the winter.

Attention! Do not use aluminum cookware. When heated, the acid will destroy the protective oxide film on the surface of the cookware and react directly with the metal. As a result, aluminum oxalate, which is harmful to health, will form in the product.

Sorrel does not have to be canned alone. It can be accompanied by spinach, dill, parsley and onion feathers. It can be prepared like sauerkraut: cut, salt, pack tightly into a jar, wait for the juice under pressure, close, store in the refrigerator. In the freezer you can provide a place for flat bags of frozen sorrel.

In winter, when we switch from crunchy vegetables to pasta and potatoes, it’s so nice to spice up dinner with something summery: sauerkraut, pickled squash and, of course, sour leaves of timely prepared sorrel.

Harvesting sorrel for the winter: video

Sorrel preparations: photo



Sorrel is a useful herb in all respects. Sorrel contains a large amount of vitamins A, E, K, some B vitamins, ascorbic and oxalic acid, many tannins as well as micro- and macroelements - potassium, magnesium, iron, calcium... The medicinal properties of sorrel have been known for thousands of years. Europe has been using sorrel for food for a long time, but in our country the sour leaves were tasted some 200 years ago. Therefore, we most often associate sorrel with green spring cabbage soup, but in European cuisine, sorrel is added to warm salads and meat stews, used in the preparation of sauces and side dishes, and added to bread to impart a subtle sour aroma.

This is a great opportunity to stock up on vitamins for the entire winter. Sorrel can be frozen, pickled, preserved without salt, in its natural form, or prepared as semi-finished products for cabbage soup. Some housewives do not grow sorrel on their property, preferring to collect wild sorrel - it is more aromatic and sour. But not everyone has the opportunity to go to protected areas on a quiet hunt for sorrel. Therefore, the sorrel bed delights us with fresh sour leaves all summer long. There are more than 50 cultivated varieties of sorrel - there is plenty to choose from!

Salted sorrel for the winter

To prepare sorrel for the winter using this method, you will need a wooden tub. Wash the sorrel, sort it and dry it on a towel. Place in a tub, sprinkle with salt (at the rate of 30 g per 1 kg of sorrel), cover with a circle and put pressure on it. When the sorrel falls off, add fresh sorrel. Store the tub in the cellar. Before use, the sorrel should be washed, chopped and placed in a dish shortly before it is ready.

Canned sorrel for the winter

For 900 g of sorrel, take 100 g of salt. Wash and sort the sorrel, then blanch it in boiling water for 3-5 minutes. Rub through a sieve. Heat the resulting puree to a boil and pour into jars. Sterilize filled jars in boiling water for 60 minutes.

Sorrel with salt

For 1 kg of sorrel - 100 g of salt. Wash, sort the sorrel, and dry on a towel. Finely chop the sorrel and place it in jars, sprinkling with salt and compacting. Close the jars with lids and store in a cool place.

Natural sorrel

Blanch the prepared sorrel leaves for 4-5 minutes. Place in jars and sterilize for 30-40 minutes. Roll up.

Sorrel puree with salt

For 1 kg of sorrel, take 30 g of salt. Wash the sorrel, sort it and dry it on a towel. Pass the sorrel through a meat grinder and mix thoroughly with salt. Using a funnel, fill sterilized glass bottles and pour in the melted fat. Cork the bottles and store them horizontally in the cellar. This puree serves as a dressing for first courses or as a base for making sauces.

Canned sorrel with herbs

Ingredients for a 1 liter jar:
750 g sorrel,
150 g green onions,
10 g dill,
10 g parsley,
10 g salt,
300 ml water.

Preparation:
Wash the sorrel and greens, sort and chop finely. Place in an enamel pan, add salt and pour boiling water. Cook for 10 minutes and serve while hot. Cover with lids and sterilize for 20 minutes. Roll up and leave to cool in the same water.

Ready-made semi-finished products for cabbage soup are good because to use them in winter you just need to add the contents of the jar to a pan of boiling broth in which the potatoes have already been boiled. The potatoes must be cooked completely, otherwise the acid contained in sorrel preparations will prevent them from boiling and they will be hard.

Ingredients for a 1 liter jar:
150 g sorrel,
150 g spinach,
10 g parsley root,
10 g celery root,
20 g onion,
15 g salt,
3-4 black peppercorns,
1 bay leaf.

Preparation:
Wash the greens, sort and chop finely. Peel the roots of parsley and celery, boil in boiling water for 15 minutes, cool in cold water and cut into strips. Cut the onion into half rings. Place everything in a saucepan, add water at the rate of ½ cup. per 1 liter, add salt and cook for 10 minutes from the moment of boiling. Place in hot jars and sterilize for 20 minutes in low boiling water. Roll up. To prepare cabbage soup, add the contents of the jar to the boiling meat broth, simmer for 10 minutes and serve. You can add boiled eggs and sour cream to the cabbage soup.

Cabbage soup with garlic

Ingredients:
800 g sorrel,
100 g green garlic,
50 g parsley,
200 ml water,
salt - to taste.

Preparation:
Wash the greens, sort and chop. Place in a saucepan, add water, add salt, put on fire and simmer for 5 minutes from the moment it boils. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
30 g carrot tops,
50 g parsley,
200 ml water,
5 g salt.

Preparation:
Wash the greens and chop finely. Place in a saucepan, add water and salt and put on fire. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
200 g green onions,
20 g carrot tops,
200 ml water,
5 g salt.

Preparation:
Chop the washed and sorted greens, put them in a saucepan, add salt, and pour in water. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars. Roll up.

Sorrel dressing with garlic arrows

Ingredients:
800 g sorrel,
100 g garlic arrows,
50 parsley,
1 stack water,
5 g salt.

Preparation:
Rinse the greens, shake off the water and chop finely. Place the greens in a saucepan, add water and salt. Bring to a boil and cook for 5 minutes. Place hot in sterilized jars, roll up and turn over.

Drying and freezing is the most gentle preparation of sorrel for the winter. In this case, the maximum amount of vitamins is retained in sorrel. Freezing is suitable for those who have a freezer. Dried sorrel must be stored in a cool, dry place, making sure that the sorrel does not become damp.

Green frozen mixture “Vitaminnaya”

Take sorrel and nettle greens in a 2:1 ratio, rinse and chop. Stir the greens, place in plastic bags and freeze.

Dried sorrel

Wash the young sorrel leaves thoroughly, sort them and place them on the tablecloth. Dry in a dark place and store in airtight jars. Dried sorrel is used as follows: pour about ½ cup of dry sorrel over ½ cup. boiling water, add ½ tbsp. 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 mass can be used as a dressing for cabbage soup and borscht or in sauce.

You can prepare many different dishes from fresh and canned sorrel. Sorrel preparations for the winter are an excellent vitamin dressing for winter soups, cabbage soup and borscht. Try to add canned sorrel at the very end of cooking, this way you will retain more vitamins. Not too salty sorrel preparations can be used to prepare casseroles, soufflés, sauces and fillings for pies.

Ingredients:
300 g sorrel,
2 tbsp. butter,
1 onion,
1 tbsp. flour,
200 g broth,
salt, pepper, sour cream - to taste.

Preparation:
Simmer the chopped sorrel in oil along with the chopped onion. Add flour, pour in broth and cook, stirring, until thickened. Add sour cream and spices. Fresh sorrel can be replaced with canned sorrel, but you will need to take 2-3 times less of it.



Ingredients:
1 processed cheese,
5 tbsp. mayonnaise,
2 tbsp. chopped sorrel,
4 tbsp. water.

Preparation:
Grate the processed cheese on a fine grater and mix with all the ingredients, rubbing thoroughly.

Ingredients:
500 g sorrel,
1 cucumber
1 boiled egg,
100 g sour cream,
2 tsp Sahara,
1 bunch of green onions,
salt, pepper, herbs - to taste.

Preparation:
Boil the sorrel in salted water or broth and cool. Add chopped green onions, cucumber, chopped egg white and mashed yolk. Season the soup with salt, sugar, pepper and refrigerate. When serving, season with sour cream and sprinkle with herbs.

Ingredients:
1 kg fresh sorrel (or 500 g canned),
40 g butter,
100 g sour cream,
40 g cheese,
5 tsp flour,
3 eggs,
salt - to taste.

Preparation:
Heat the oil, fry the flour and put the sorrel in it. Simmer for 3-4 minutes, pour in sour cream, stirring constantly, add grated cheese and salt (if necessary). Cool the mixture slightly, stir in the yolks and whipped whites. Mix carefully and place in a greased pan. Drizzle oil on top, sprinkle with cheese and place in a hot oven for 40-60 minutes.

Sorrel casserole

Ingredients:
1.5 kg of fresh sorrel (or 500-700 g canned),
60 g cheese,
50 g butter,
20 g flour,
100 g white bread,
40 g ghee,
30 g crackers,
salt.

Preparation:
Wash and boil the sorted sorrel. Drain the water and pass the sorrel through a meat grinder. Rinse the canned sorrel and pass through a meat grinder. Add grated cheese, flour fried in butter, stir and add salt. Place slices of toasted white bread on the bottom of the pan, add sorrel, sprinkle with breadcrumbs and grated cheese and place in a hot oven. Keep it there until the casserole is browned.

For all its usefulness, sorrel has some contraindications. Sorrel contains a large amount of oxalic acid, so people suffering from kidney disease are advised to eat dishes with sorrel no more than once a week. If your joints hurt, then you shouldn’t get carried away with sorrel either.

Bon appetit!

Larisa Shuftaykina

A storehouse of vitamins – there’s no other way to describe sorrel, which occupies a very small corner of a summer cottage. Vitamins of group B, A, C, E; acids – oxalic and ascorbic; as well as calcium and magnesium, potassium and iron. Therefore, by preparing sorrel for the winter, the housewife provides her household with not only a tasty, but also a very healthy product. How to freeze sorrel, preserve it with or without salt, and how to prepare the filling for pies will be discussed in this article.

The best ways to prepare sorrel for the winter

Recipe 1

Carefully sort out the cut greens, remove yellowed, damaged leaves and weeds. Rinse very well, drain and place on a kitchen towel to dry excess water.

Then the sorrel should be coarsely chopped and blanched. To do this, pour water into a saucepan, put it on fire, and after boiling, put the sorrel in it. In just 30 seconds, the sorrel greens will turn olive green. Now you need to turn the flame to minimum and start filling the jars.

It is best to use containers with a volume of 0.5 liters or less, so that in winter an open jar can be used at a time.

Pour boiling water in which the sorrel was blanched into a container filled to the shoulders (so that it overflows) and immediately seal.

Lids also need to be sterilized. Closed jars are checked for leaks by turning them upside down and cooled in this form. The workpiece is stored well even at room temperature.

Another recipe for preparing natural sorrel. You don’t need salt, sugar, or even vinegar.

Recipe 2


The cooking method is very simple. Sorrel is not subjected to heat treatment and retains its taste.

To work you will need:

      • cutting board and sharp knife
      • jars with screw caps, volume 0.5 l or o.25 l
      • boiled water at room temperature
      • sorrel
    Only the leaves will be used for harvesting, so after carefully collecting the greens in a bunch, you need to cut off the petioles. The prepared leaves are filled with a large amount of water and changed several times. All dust and sand should be washed off the leaves. Then the sorrel is transferred to a colander or onto a kitchen towel to remove excess moisture.

Now the drained greens should be cut into pieces of arbitrary shape, as a housewife usually does to prepare green cabbage soup or salad.

The jars in which the greens will be placed must be sterilized. The same goes for lids.

The sorrel is poured into containers, compacting each portion tightly. You can use a wooden masher or a spoon (also wooden), or you can just crush it with your hand.

Now you should pour water into the filled jar. Gently, in a thin stream, while crushing the greens. This will allow the air remaining between the pieces of sorrel to be expelled. Very little water will go into the jar, but it should be flush with the top edge of the jar neck. In this form, it is immediately screwed on. Sorrel can be stored without salt for more than a year, while maintaining freshness.

This preparation is universal. It can be used for soups and salads without the risk of oversalting the dish. For sweet baked goods you will need to add sugar.

By the way, the petioles that were trimmed at the beginning of preparing sorrel without salt can be crushed in a blender and frozen. A small portion of this puree will add sourness to borscht or sauce. It is added to the soup just before turning off.

SORREL for the winter: just add water


Preparing sorrel with salt is not much different from the previous recipe.

Washed sorrel leaves must be cut into strips or pieces - as you like - and placed in sterilized half-liter jars. The greens are compacted to avoid voids between the product. Sprinkle a teaspoon of salt on top. Salt should be ordinary, rock salt, without any additives. Now you need to pour boiled water at room temperature. You should pour carefully, lightly pressing the leaves with a wooden spoon so that they do not float up. Having filled the container with water flush with the edges, it is immediately sealed and sent for storage.

Sorrel with green onions


Sorrel can be prepared in a mixture with other herbs. This preparation is ideal for green borscht or salad.

Ingredients:

  • fresh sorrel greens – 450 g
  • green onion – 450 g
  • young dill – 220 g
  • parsley leaves – 220 g
  • kitchen salt without additives – 80 g

A wonderful preparation that saves the housewife time on preparing lunch or dinner.

All greens must be carefully sorted, washed and allowed to dry, spread in a thin layer on a towel. Then all the components are crushed into small pieces and placed in a cup. Sprinkle salt on top and mix, lightly pressing down the mixture. Mechanical impact on the greens will speed up the release of juice.

Half-liter jars are kept in low-boiling water for 15 minutes, and liter jars for 25 minutes. After time, the jars are sealed, cooled, turned upside down, and sent to the cellar for storage.


To avoid the unpleasant consequences of storing sorrel for the winter, it must be thoroughly washed. This applies to all recipes, without exception. Damaged and yellowed leaves are removed. Workpiece containers and lids are properly washed and sterilized.

The housewife will need sorrel and sparkling water. Just sparkling water, no flavorings. It should be refrigerated before use. The sorrel is cut into pieces and placed in the prepared container as tightly as possible. Then fill it with sparkling water and immediately roll it up. The bottle of soda must always be kept closed so as not to lose the flavor of the product - the gas bubbles.

The sequence of actions is as follows.

  1. First, fill the jars with sorrel until all the cutting is finished.
  2. Then fill one of them with soda,
  3. screw on a bottle of water and roll up the jar.
  4. And so on. It is very convenient to work with four hands.

All the beneficial substances of sorrel are preserved when prepared in this way, and dishes prepared with it give the impression of using fresh herbs.

Harvesting sorrel for the winter: video


So that you can enjoy pies (or pies) with sorrel in winter, you should take care of this in summer. The preparation with added sugar will serve as an excellent filling for any baked goods.

  • Wash the jars thoroughly and sterilize.
  • Cut the washed and dried sorrel into small pieces.

For 1 kg of greens you will need 200 g of granulated sugar. The sorrel is packed tightly into jars, alternating it with layers of sugar. The top layer should be sugar. Store this preparation in the refrigerator. But it will justify its place when, on a winter evening, pies reminiscent of summer appear on the host’s table.

Drying sorrel


If there is a lot of sorrel, but there is no time for preparations, you can dry it. The main condition is the absence of direct sunlight.

Cut sorrel leaves are washed and yellowed and damaged parts of the plant are removed. Dry on a towel or sieve. Next, the greens are chopped and laid out in a thin layer on paper in a well-ventilated and warm room. The cuttings must be constantly stirred so that drying occurs evenly. But it is also important not to overdry the sorrel, otherwise it will crumble and turn into dust. Store dried sorrel in paper bags or glass jars.


A very simple option for preparing sorrel for the winter. You can freeze either chopped greens or the entire leaf.

Before placing sorrel in the freezer, it is washed and dried. Then they are cut and placed in containers. You can use plastic bags. After placing the sorrel in the bag, you need to roll it tightly, thus removing excess air. This, in turn, leads to a decrease in the volume of the convolution.

You can also freeze a mixture of greens by adding dill, parsley and green onions to the sorrel.

Containers should be small, for one preparation. The same principle applies to freezing in bags. Portions are made based on one pan of borscht. An important advantage of freezing is simplicity.

If the sorrel leaves are washed, then putting them in the freezer takes a few minutes. In addition, frozen greens retain the maximum amount of nutrients.

How to freeze sorrel: video


Yes, yes... You can make jam from sour sorrel, which is often removed from garden beds as weeds. Its taste is unusual and is somewhat reminiscent of the taste of apple jam. You have to be a real gourmet to appreciate this type of sorrel preparation.

Calculation of ingredients for preparing sweet delicacies

For every 500 g of greens, you need to take 400 g of granulated sugar and 30 ml of water.

Processing sorrel and making jam:

  • Wash the sorrel thoroughly in several waters, remove yellowed leaves and petioles.
  • Shake off excess water and place on a towel to dry.
  • Then cut it into cubes or strips and put it in a pan. The bottom of the pan should be thick, this protects the jam from burning.
  • Water and sugar are also added here. When cooking, the product should be stirred frequently, and the cooking time depends on the desired thickness of the finished product.

If the housewife intends to roll up the jam, then it is laid out hot in clean and dry jars and sealed.

By adding a pinch of ground cinnamon you can change the taste of the finished product. This can be done at the very end of cooking. The cinnamon jam is left to simmer over low heat, covered, for a few more minutes.

Sorrel and orange jam

Ingredients:

  • sorrel – 500 g
  • granulated sugar – 400 g
  • water – 30 ml
  • citric acid - on the tip of a knife
  • orange – 1/2 part

Clean sorrel leaves are finely chopped with a knife. Half an orange is minced in a meat grinder. The ingredients are placed in a saucepan and mixed. Cover with sugar, add a tablespoon of water and citric acid. The mixture must be boiled for about 15 minutes. Place hot into clean, dry jars and roll up.


You will need 500 g of sorrel and 1 glass of honey.

The leaves are washed, allowed to dry, separated from the petioles and cut. The chopped sorrel is poured into a saucepan, poured with honey and stirred. Cook the jam over low heat until thickened. Pour into jars and put away in the cellar until winter.

When you decide to make sorrel jam, you should think about the container in which it will be cooked. Due to the large amount of acids in sorrel, preference should be given to an enamel basin or stainless steel pan.

All types of jam can be used as a filling for sweet pastries or for sandwiches and toast.

Be sure to prepare sorrel for the winter - vitamins will be at hand in winter!

Sorrel preparations for the winter - the best recipes you haven’t heard of yet

Hello, my dear hostesses! I want to inform you that the winter harvesting season is open! And we open it with the first healthy greens of May, which we will preserve for the winter.

How to close sorrel - this question worries all housewives in May and June. Because this is the time to figure out how to preserve sorrel for the winter with minimal loss of vitamins.

Today we will look at the best recipes for canning sorrel for the winter. For my family, I select preparations with minimal loss of vitamins. Therefore, I highly recommend methods without heat treatment. Does this happen? When it comes to sorrel, it happens! After all, it contains so much oxalic acid that preparing sorrel at home requires practically no effort from us!

Sorrel benefits and harm

The beneficial properties of sorrel can be listed for a long time - these include ascorbic acid, vitamins and carotene. It is actively used in cooking - green borscht with sorrel and eggs is cooked and loved by everyone. They add it to salads and even baked goods, which is why in the summer we are all so concerned about the question of how to preserve sorrel for the winter. Its calorie content is minimal, only about 20 calories per 100 grams.

There are also contraindications - if you have gastritis or kidney disease, then this is clearly not your product.

How to close sorrel for the winter

  1. With salt
  2. Without salt
  3. In jars with cold water
  4. With greens
  5. Without sterilization

Canned sorrel for the winter


How to seal sorrel in jars for the winter

(my grandmother's recipe)

  • We prepare the greens and jars as in the previous recipe. Just add green onions, parsley and dill to the sorrel. Proportions 2:1:1 (half sorrel, a quarter of onion and a quarter of a mixture of parsley and dill).
  • Boil some water in a large cauldron. Add a little greenery to make the juice stand out more easily. We put it in a cauldron and wait for it to simmer a little and decrease in volume. Now put it tightly into the jars. A jar holds a lot of boiled greens, about a kilogram. It turns out greens in their juice practically, without adding water. This portion is enough for 3-4 borscht and can be stored well indoors or in an apartment.
  • Another way to roll up sorrel for the winter without sterilization. Fill jars with chopped herbs, add a teaspoon of salt, and pour boiling water. It is better to put a spoon in the jar so that the glass does not crack from the boiling water. We roll up the jars and store them indoors. But the previous cooking method is better; much more greens fit into the jars.

Is it possible to freeze sorrel in the freezer?

How to freeze sorrel for the winter? Very simple!

  • Carefully wash off the dirt and soil from the greens, dry them and chop finely.
  • Take about one serving of borscht, put it in a bag, release the air and form a flat cake. Place in the freezer.
  • When the greens are frozen, put them in another bag to seal them and put them away for storage on the bottom shelf of the freezer. They take up little space if placed in a flat cake shape. And it’s convenient to use - one package, one serving of green borscht.

How to cook green borscht with sorrel

  • In winter, open a jar of herbs and add to borscht. The main thing here is not to forget whether you covered it with salt or not, so as not to over-salt the borscht.
  • Simply remove the frozen sorrel from the bag and, without defrosting, place it in the hot borscht. Remember that frozen sorrel is less acidic, so you can add a little acid to the finished borscht.

As you have seen, canning sorrel is an absolutely simple process, and it is simply impossible not to prepare it for the winter. I showed you the best proven recipes, so get to work and open the season of delicious preparations.

See my recipes for winter preparations, all of them have been tested for more than one year (I recommend).

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Discussion: 10 comments

    What I liked most was the way to seal sorrel for the winter in jars with parsley and onions. I’ll definitely make this preparation for green borscht now.

    Answer

    I was just looking for a good way to seal sorrel in jars for the winter and saw your article. There is plenty to choose from, so preparing sorrel is now in first place for me. In winter, you will definitely want to cook delicious green borscht with sorrel.

    Answer

    I prefer to freeze in portioned flatbreads :)

    Answer

    For many years I have only been using frozen sorrel in winter. Very convenient for those who have a freezer.

    Answer

    I’ve never tried storing sorrel =) Fresh is better =)

    Answer

Sorrel leaves have been widely used for centuries in cooking. They make excellent first courses, such as green borscht and okroshka. And what kind of cabbage soup can do without these sour leaves?

Sorrel is an integral part of some salads. But if in the summer there are no problems with this product, it grows almost everywhere, then how can you treat yourself to these dishes in the winter, when you won’t find these treasured leaves during the day? There is nothing simpler - you can marinate the sorrel. Pickling sorrel for the winter is very simple and this is perhaps the most elementary of all known preservations.

In addition to its simplicity, this recipe is also distinguished by the preservation of all the beneficial substances that sorrel is rich in. Due to the fact that during canning the product cannot be heat treated, it remains almost the same as when fresh.

You will need:

  • 1 kg. sorrel;
  • 5 glasses of water;
  • 1 with a mound of Art. l. salt;
  • half a two hundred gram glass of vinegar.

Cooking steps:

  1. The sorrel leaves are washed very thoroughly and cut into random order.
  2. The crushed sorrel is placed in sterile jars that have already been washed with soda.
  3. Water is poured into the pan, salt and vinegar are added, and the resulting liquid is boiled.
  4. After boiling, the marinade should cool.
  5. Cold marinade is poured into jars with sorrel. This is done slowly, gradually. You should wait a little so that all the bubbles come out of the jars and add more marinade.
  6. At the final stage, the jars are rolled up.

Important! Sorrel must be washed with special care, since the leaves may contain insect larvae and a lot of small debris. The easiest way is to immerse the leaves in boiling water for a few minutes so that insects and debris float to the surface. Then all that remains is to rinse the greens in cold running water.

Pickle sorrel without salt

Pickled sorrel without salt is an excellent preparation for pies and all kinds of sauces. In a marinade with citric acid, the puree is perfectly stored and also acquires an unusual, sour taste. For lovers of pureed soups, this preparation will also come in handy. The process of preparing this soup will take just a few minutes.

You will need:

  • 1 kg. sorrel leaves;
  • 10 gr. citric acid.

How to pickle sorrel for the winter without salt:

  1. All sorrel leaves are sorted out, washed, and then chopped. To do this, you can use a blender or meat grinder.
  2. Chopped greens are placed in a saucepan or basin and moved to the stove.
  3. The product must be stewed well. Ten minutes will be enough.
  4. At the last minute of this process, citric acid is added to the greens.
  5. The finished product is carefully placed in jars that have already been washed with soda and sterilized.
  6. Filled jars are rolled up with lids and, after complete cooling, moved to the pantry.

Advice: among the disadvantages of this kind of marinating is that the lids on the jars can swell and the product disappears. It is recommended that when preparing for the first time you limit yourself to just a couple of jars. Preparing a large quantity of such puree requires skill.

Important! Sorrel puree is a multifunctional product. It is added to all kinds of side dishes and baked goods. The main thing is not to overdo it. An excessive amount of this component can make the dish too sour and simply unsuitable for consumption.

How to pickle sorrel for the winter

A jar of pickled greens will be simply irreplaceable in the kitchen. This is an excellent aromatic seasoning with a wide range of uses. How summery, light and fresh a dish can become by adding just a spoonful of this assortment.

On our website you can also find recipes for marinating and pickling, which will not leave you indifferent.

You will need:

  • 300 gr. sorrel leaves;
  • 200 gr. dill;
  • 200 gr. parsley;
  • 200 gr. green onions;
  • 200 gr. cilantro;
  • 200 gr. basilica;
  • 200 gr. spinach;
  • 200 gr. mint;
  • 7-8 cloves of garlic;
  • 2-3 laurel leaves;
  • 6 pcs. peppercorns;
  • 5 glasses of water;
  • two hundred gram glass of vinegar;
  • floor 200 gr. glasses of sugar;
  • 8 without a pea art. l. salt.

How to pickle sorrel for the winter recipe:

  1. The jars must be washed with soda and sterilized.
  2. A bay leaf, garlic and pepper are placed in a container prepared for canning.
  3. All greens are carefully sorted, washed, dried a little and only then chopped. The size is absolutely not important; you should cut it so that the product is convenient to use later.
  4. Chopped greens are placed in jars. It is worth using a spoon to compact it as tightly as possible.
  5. Water is poured into the pan, sugar, salt and vinegar are added, after which it is boiled.
  6. The hot filling is poured into jars with herbs.
  7. The jars undergo sterilization, which lasts about twenty minutes.
  8. At the final stage, the jars are rolled up and moved to the pantry.

Important! Pickled greens retain their aroma and taste better than dried ones. This is its main advantage. The small amount of salt required for its preparation allows you to add this preparation to dishes in any quantity and not be afraid that it will be over-salted.

Sorrel requiring sterilization

This is one of the most reliable methods of pickling. Despite the fact that sorrel itself is quite sour and, according to many, does not require sterilization, it still should not be neglected. Thoroughly rinsing the greens is not enough; microorganisms can continue to multiply, and accordingly the product will not be entirely safe. But such marinating is the most reliable way to protect yourself and preserve the product for a long time.

You will need:

  • 1 kg. sorrel leaves;
  • 5 two hundred gram glasses of water;
  • 25 gr. vinegar essence;
  • floor 200 gr. glasses of sugar;
  • 2 without heaps tbsp. l. salt.

Cooking steps:

  1. Sorrel leaves are washed and chopped.
  2. The prepared greens are placed in jars that have already been washed with soda and sterilized.
  3. It is necessary to fill the jars as tightly as possible so that there is a minimum of unused space left.
  4. Water is poured into the pan, vinegar essence, as well as sugar and salt are added to it. The liquid is boiling.
  5. The resulting filling is poured into jars with chopped sorrel.
  6. All jars are sterilized one by one in a container with boiling water for at least twenty minutes.
  7. The finished product is rolled up with lids and, after cooling, moved to a fairly cool place. This can be either a cellar or an ordinary pantry.

Advice: before chopping sorrel, you should decide exactly how this workpiece will be used. If its purpose is first courses or sauces, then you can use a blender or simply chop it very finely with a knife. For salads, you need larger sorrel, so it should be cut into large pieces or even rolled up whole, which is also acceptable. It is recommended to preserve sorrel in its entirety even if there is a lot of it. This preparation option will save a lot of time.

Important! You can pickle not only sorrel leaves, but also its stems. They contain the maximum amount of acid, which is what is actually required from sorrel. And the workpiece, maximally enriched with acids, will remain intact for more than one year.

Sorrel in currant juice

This marinade turns out to be maximally fortified. The marinade prepared from a mixture of water and currant juice in combination with sorrel is simply a storehouse of vitamins. Sorrel marinated in such an unusual filling acquires such an exquisite taste that you don’t immediately guess what kind of product it actually is. Such preservation helps you create unique dishes in your home kitchen, surprise and amaze everyone around you with your culinary talents.

You will need:

  • 1 kg. sorrel leaves;
  • 2 and a half glasses of water;
  • 2.5 glasses of currant juice;
  • 1 tsp. Sahara;
  • 1 tsp. salt;
  • 1 tsp. fruit vinegar.

Cooking steps:

  1. The sorrel is washed and chopped.
  2. The jars are washed with soda and sterilized.
  3. The sorrel is placed very tightly into the prepared container.
  4. To fill, currant juice is mixed with water and boiled.
  5. The remaining unused components are added to the boiling pour and mixed.
  6. When hot, the filling is poured into jars with sorrel.
  7. The jars are sterilized literally within five minutes.
  8. The finished product is rolled up with lids and, after cooling, moved to a fairly cool place.

Tip: to fill the greens, it is better to use mineral water as an alternative to regular running water. Thanks to it, much more flavor remains in the greens. It turns out airy, light, the same as it is in its natural form. In addition, mineral water itself is healthy and does not contain the impurities that are present in ordinary water.

Pickling sorrel leaves is a very easy process. Among its features is the minimum amount of added acids. The product does not lose its natural taste, so it can be added to various dishes. They turn out exactly the same as in the summer.

Sorrel goes well with other greens. It can be marinated with dill, celery, and spinach. Based on personal preferences, you can marinate sorrel in your own way. This is one of the few products that “love” preservation and allow experiments on themselves. It would seem like an ordinary sorrel, but what a flight of fancy!