Harvesting sorrel for the winter in several ways
Green borscht is a popular summer dish. Moreover, it is not only tasty, but also useful. But even in winter you want to pamper your loved ones with dishes with a fresh scalding aroma. But, unfortunately, this product can not be found on the shelves of stores in the cold season. Therefore, many housewives are harvested sorrel for the winter. There are several ways: drying, freezing green mass, pickling whole and chopped leaves, sterilization and preserving in the form of puree or boiled mass. In this article you will find recipes for how to prepare sorrel for the winter. Choose the most suitable one or try a few. And then on cold days the aroma of green borscht will often reign in your kitchen.
This method will best savetaste qualities of vegetable culture. To save sorrel for the winter it is possible also, having mixed it with a nettle. The green vitamin assortment will be completely ready for refilling the borsch, as before the leaves are moved, washed and cut in the usual way. The ratio of sorrel to nettle is 2: 1. The mass is mixed, transferred to a plastic bag and placed for storage in a freezer.
"Salted" stock of sorrel for the winter with whole leaves
To keep the leaves uncut, forpick up the wooden cask. Sorrel wash, dry with a towel and, pouring salt, lay layers. One kilogram of leaves will require about thirty grams. Set oppression from above. Salting will give a little "shrinkage", so report to the kadushku daily for a week for several layers of greens to almost full capacity. Before consumption, the leaves are washed, cut and placed in a dish. This way, the sorrel is harvested for the winter, if you have a large volume of fresh green mass, besides it is necessary to have a special container for salting and a room for storing it. But it is possible to pickle the leaves in a simpler way, which is described below.
Sliced sorrel with salt
Small portions of green leaves, cut andmixed with salt, can be stored in glass jars. Preliminary preparation of sorrel is normal. Then the salt is added to the cut mass (one gram of sorrel per 100 grams). The well-mixed mixture fits into clean cans and is tamped a little. Covering with polyethylene lids, pickled sorrel store in the refrigerator. Before use, it can not be washed: just prepared dish, for example borsch, do not pre-salt beforehand, but taste at the end of cooking.
Canned mashed potatoes
Such a preparation of sorrel for the winter will allowuse the green mass not only as a partial refill for borscht in addition to the leaves, but can also act as the main component of refreshing sauces. To prepare puree, first blanch green shoots (1 kg) in boiling water with salt (70-80g per 2 liters) and bay leaf (2-3 pcs.) For three to five minutes. After removing the seasoning and allowing to cool slightly, wipe them through a sieve or whisk in a blender. Puree spread on clean cans, which are then sterilized in boiling water for a certain time: half liter - 20 minutes, "seven hundred" - half an hour. Roll over the lids, turn them over and wrap them until it cools down.