We will reveal the main features of the preparation of sorrel with salt and without it, as well as tell about the storage of leaves in the freezer.
How to procure sorrel for the winter in a freezer for soup or pies?
With proper freezing, more vitamins are retained than with other methods of storing the product.
And to procure sorrel in this way is very simple. Wash the leaves thoroughly and place on a dry kitchen towel so that they are good, that is, completely dried out. Now you can cut the sorrel a little, as you usually grind it before adding it to a dish, and arrange it by sachets, which you will take out one by one as needed. Do not thaw the leaves before cooking. Just remove the portioned sachet from the freezer, send its contents straight frozen into a pan with a dish, bring the food to a boil and cook for 2 minutes.
How to procure sorrel for the winter without salt?
Ingredients:
- leaves of sorrel;
- filtered water.
Preparation
Sorrel carefully scrape, cut randomly, pour ice water for a quarter of an hour, so that the fine dirt and dust leave.
Banks and lids must be sterilized in advance.
Portions shift the sorrel into a colander, rinse, let drain off and distribute to the banks, tightly tighten to the top. Fill with water and cap with a cap cap. Store sorrel in a cool and dry place.
How to prepare sorrel for the winter in banks?
Ingredients:
- sorrel fresh - 565 g;
- water;
- salt.
Preparation
Leaves wash well from dust and dirt, soaking in a large volume of water for an hour. Then rinse again, spread on a towel and dry. Now grind them and send them to a deep bowl.
Banks sterilize together with lids. Now distribute a little greenery in the prepared dishes, sprinkle with salt, pour boiled cold water, ramming the tolik. Then again lay out the leaves, salt and pour in water. When the cans are tightly filled, roll them up with lids and store them in a cool place. Such a billet is used in winter for the preparation of fragrant and hearty soup or borsch .
How to prepare sorrel for the winter with rhubarb and spinach?
Ingredients:
- fresh, young leaves of sorrel;
- rhubarb stalks;
- leaves of spinach fresh.
Preparation
All components can be taken in equal proportions. Cut the portioning rhubarb, the leaves of sorrel and spinach - you can individually, or you can all together. Fold in a bag, without tying, and send for a minute in the microwave oven for a power of 600 watts. The volume will decrease threefold. If there is no microwave, blanch the leaves for a few minutes in boiling water. Cool and distribute in small portions. Give the prepared bracelets completely cool down and safely send to the freezer.
In the winter, take out one brace and, after removing the package, directly frozen, throw the mixture into a pan, in which vegetables for cabbage soup are already ready! Give the dish a boil and you can safely treat your loved ones with an amazing fragrant dish. Such convolutions occupy little space, do not take time during preparation and preparation.
How to prepare whole leaves of sorrel for the winter?
To keep the leaves in their original form, use a wooden barrel. Sorrel thoroughly rinse, drain and, pouring a little salt, lay in a container layers almost to the top. From above, set a heavy yoke. The salting will give a slight shrinkage, therefore it will be necessary to report new layers of greens every day for one week to the filling of the container in a barrel.
Before preparing the dish, wash the leaves, cut them and put them in a dish. This way is carried out pickling sorrel, if you have a smart harvest of fresh greens, and you need to have a special container for salting and a suitable place for storage.