In my kitchen, sorrel is not a frequent guest. Once I was given a whole armful of this plant, and I urgently needed to come up with something. I decided to prepare for the winter, preserving the taste and benefits as much as possible. In winter, I used it for green borscht, cabbage soup and savory pies.
Table of Contents
Sorrel – 1kg
Water – 1l
Salt – 2c.l.
Step by step cooking recipe
Sort the sorrel leaves, rinse, put in a large bowl and cover with cold water for 30 minutes. Then fold in a colander, and when the excess liquid leaves, cut into medium pieces.
Boil water, let cool until warm.
Place the chopped sorrel in pre-prepared sterile jars, sprinkle evenly with salt and fill with warm water. Roll up the jars, turn upside down, wrap and leave to cool completely. Store the canned sorrel blank in a cool, dark place (possibly in the refrigerator).