What can you do, cook from sorrel? Fresh and canned sorrel dishes: recipes. Sorrel soup - proven recipes

What can you cook with sorrel? Sorrel dishes

There is a misconception that sorrel and rhubarb can only be eaten before flowering, and this is due to the fact that harmful oxalic acid accumulates in these plants after flowering. In fact, they always contain three useful acids: ascorbic, malic and citric - and one harmful - oxalic. But young leaves process oxalic acid during growth, and they do not contain it. And the old, no longer growing leaves stop using oxalic acid, and it naturally accumulates in them. Therefore, at any time, even before flowering, even after it, use only young leaves for food. After cutting, there is no oxalic acid in the newly growing young leaves. By the way, many do not know that oxalic acid is tasteless, while sorrel and rhubarb give sour taste to ascorbic, apple and lemon.

Sorrel can be prepared for future use - simply by cutting it and salting it well, stuff it tightly into prepared jars and roll it up. Can be dipped in batches in boiling lightly salted water for a minute or two right in a colander. Then take out the colander, let the water drain and put in small jars, which you can immediately roll up. You need to store the workpieces in the refrigerator.

Caution: Sorrel is contraindicated in people with kidney problems, heart disease and metabolic disorders. In general, you should not eat too much of it, so as not to disrupt salt metabolism and not cause serious kidney disease. It is better to grow spinach sorrel in your garden than regular sorrel.

Sorrel salad with spinach (or salad)

Since both lettuce and spinach have a bland taste, adding sorrel to them eliminates the need for vinegar or citric acid to give salads a spicier taste.

Ingredients

100 g spinach (or salad)

50 g sorrel

1-2 boiled eggs (or 30 g of hot cheese or feta cheese),

2-3 tbsp. tablespoons of sour cream (or mayonnaise), salt to taste.

Cooking sorrel salad

1. Sort out and wash the spinach and sorrel leaves, drain off the water.

2. Remove petioles, cut.

3. Add chopped eggs or cheese (feta cheese), or both.

Green sorrel cabbage soup with croutons. Recipe

Ingredients:

200 g sorrel

0.5 cups of milk

2 slices of white bread

2 tbsp. tablespoons of vegetable oil

Bulb,

15 g parsley

5 g dill, bay leaf,

2-3 peppercorns,

Salt to taste.

Preparation

1. Chop onions, sauté in vegetable oil.

2. Rinse, chop and sauté half of the parsley.

3. Sort out and rinse the sorrel, add a little water and boil for 5-7 minutes.

4. Rub through a sieve, add 1 liter of boiling water (you can use meat broth or dissolved bouillon cube).

5. Add bay leaf, pepper, salt, sautéed onions and parsley to the cabbage soup, boil for 3-4 minutes.

6. Boil 1 hard-boiled egg, peel and cut in half.

7. Separate the yolk from the second egg and beat it with milk.

8. Cut white bread into small cubes and fry them in butter.

9. Wash and dry the second half of the parsley and dill on a towel. Cut in small pieces.

When serving, pour cabbage soup into plates, pour in a mixture of yolk and milk, add half a hard egg and parsley with dill.

Note: in the same way, you can cook soup from sorrel and spinach, from sorrel and nettle, from sorrel and beet tops.

Sorrel cabbage soup. Recipe

Ingredients

200 g sorrel

3 potatoes,

1 carrot,

1 onion

2-3 sausages (or processed cheese),

1 hard-boiled egg

2 tbsp. spoons of sour cream,

Salt to taste.

Preparation

1. Put to boil 1 liter of water.

2. While the water is boiling, peel and finely chop 2 potatoes, cut the third in half, put everything in boiling water.

3. Peel and coarsely grate the carrots, dip them into the cabbage soup.

4. Chop the onions and add to the cabbage soup.

5. Take out 2 halves of the potato, crush and put in the soup again.

6. Sort the sorrel, rinse, tear off the leaf stalks, finely chop the leaves, add to the cabbage soup.

7. Finely chop any processed cheese (or cut raw sausages), dip in the cabbage soup, stir.

8. As soon as the cheese is dissolved (boil the sausages for 5 minutes), remove the cabbage soup from the heat and season with salt to taste.

9. Hard boil the egg, peel and cut in half.

When serving, put half an egg into each plate, add a spoonful of sour cream.

Sorrel pie. Recipe

You can use any yeast dough, in particular the following.

1. Grind a stick of yeast with 2 teaspoons of sugar, let stand for 10-15 minutes.

2. Melt a packet of margarine.

3. Add 0.75 cups of kefir or milk, 1 egg and stir well.

4. Pour in 4.5 cups flour, add the dissolved yeast and mix well

5. Put in a cold place for 40 minutes.

6. Roll out the dough so that the layer is as long as a sheet of a baking sheet, and as wide as two widths of a baking sheet. Make the central part of the dough layer a little thicker than the left and right edges.

7. Fold the dough in half and then in half again and place on a baking sheet greased with margarine and open it. It should fit in length on a baking sheet. The central part should lie on the baking sheet, and the sides should extend beyond it at the same distance on both sides. Allow the dough to rise a little, during this time prepare the filling.

8. Rinse one kilogram of sorrel, remove the cuttings and dry on a towel. Slice. Put on the dough, pour a sufficient amount of sugar on top (at least 250 g). Join the edges. The seam will be in the middle of the pie. In this case, no thick crusts are formed along its edges. Connect the lateral edges of the cake. All dough pinches must be done carefully, otherwise a lot of juice will flow out of the pie.

9. Grease the top and sides with a beaten egg and place in a preheated oven for 25-35 minutes.

10. Remove, lower from the baking sheet onto a wooden board, cover with a clean napkin and let it "rest" for 10-15 minutes.

Note: to prevent the juice from flowing out, you can add a couple of tablespoons of semolina to the filling.

This is very tasty, the very first spring pie, which is indistinguishable from apple pie.

Sweet sorrel dish

Any amount of sorrel and sugar to taste.

1. Go through, rinse, cut off the petioles, finely chop the leaves.

2. Place in a preheated skillet and sprinkle with sugar.

3. Simmer in its own juice under the lid until completely soft over low heat, stirring from time to time so that the sugar does not burn.

4. When the mass has cooled down, put in jars, close, store in the refrigerator.

Use for sweet tea sandwiches.

If you think that only green borscht can be cooked with sorrel, read this article. In it you will find recipes for salads, sauce, scrambled eggs, pancakes, dumplings, cheesecakes and drinks with these healthy herbs.

Sour sorrel is a cultivated plant that people grow for medicinal and culinary uses. The most popular sorrel dish is green cabbage soup (green borscht). But is it possible to cook something else with it?

Sorrel salad with egg: recipe

In the spring, when the body is in dire need of vitamins, I really want to eat some kind of green salad. You can satisfy your desire already in May, when the sorrel leaves in summer cottages and vegetable gardens reach 10 cm in length and become edible.

RECIPE # 1:"Country" salad with sorrel and egg.
To prepare it, you will need simple and affordable products:

sorrel - bunch
lettuce (optional) - bunch
radish - 200 g
eggs - 3 pcs.
green onions - bunch
greens
salt pepper
sour cream - 3 tbsp. spoons

Sorrel salad with egg: preparation of sorrel.

Sorrel salad with egg: preparing the eggs.

Sorrel salad with egg and radish.

Boil hard boiled eggs. Let them cool, peel and cut into halves or cubes (optional).
Wash sorrel, lettuce and all greens thoroughly with cool running water. Leave it all in a colander to make the glass.
Wash the radishes, cut the tails, cut into thin halves of the rings.
Chop the sorrel, lettuce, and herbs as small as possible. Mix with egg and radish.
Use sour cream as a dressing.

RECIPE # 2: Salad with sorrel and quail eggs.

You can safely put this salad on the festive table. Take for him:

sorrel - bunch
radish - 50 g
cereals (bulgur or quinoa) - 50 g
celery (stems) - 100 g
green apple - 1 pc.
salad - 1 bunch
quail eggs - 6 pcs.
olive oil - 5 tbsp spoons
lemon juice - 1 tsp
grain mustard - 1 tsp

Sorrel salad with quail eggs.

Start with cereals, rinse and boil. In a quarter of an hour, until it comes to readiness, you will have time to prepare all the other ingredients of the salad.
Also, immediately put the quail eggs to boil. Cool them, peel and cut into halves or quarters.
Place in a blender half a bunch of sorrel, olive oil, lemon juice and mustard, whisk until smooth.
Wash the apple, radish, celery and spinach, dry and chop. Then mix with cereals and season.
Serve the salad garnished with quail eggs.

Fresh sorrel salad with cucumber and egg: recipe

You can make this salad when young and crunchy ground cucumbers appear. Take:

sorrel - bunch
cucumbers - 2-3 pcs.
eggs - 2 pcs.
corn - 200 g
mayonnaise - 2 tbsp. spoons
sour cream - 2 tbsp. spoons
green onions - 1 bunch
herbs, salt and pepper

Sorrel and cucumber salad with canned corn.

Boil eggs, peel and cut into small cubes.
Wash the cucumbers, if their skin is too rough, remove it. Cut the cucumbers into small cubes. For the salad to be beautiful, the egg and cucumber cubes should be the size of a grain of corn.
Drain the corn and put it in a bowl. Add egg and cucumber.
Cut the washed sorrel into strips. Chop the onion and herbs. Add to salad.
Season the salad with mayonnaise.
Optionally, this salad with sorrel can be laid out in layers, served in a glass salad bowl or portioned glasses.
If you add crab sticks to the dish, you get an interesting version of the classic crab salad.

VIDEO: Green salad with sorrel, fennel and cucumber

Sorrel and spinach salad

Both sorrel and spinach are very useful greens, but, so to speak, for an amateur. Try to make a delicious vitamin salad out of them, your family might love it. Take:

sorrel - bunch
spinach - a bunch
green onions - a bunch
parsley - bunch
eggs - 2 pcs.
green or black olives - 100 g
olive oil - 3 tbsp spoons
vinegar - 0.5 tsp
water - 0.5 tsp
salt and pepper

Place the eggs on a hard boil.
Wash off all the greens, let them drain.
Chop the herbs finely.
Peel and cut boiled and cooled eggs into strips or halves.
Cut the olives into rings.
Make a dressing with olive oil, water, and vinegar and add it to your salad.

Sorrel and tomato salad

RECIPE # 1:"Rustic" salad with sorrel and tomatoes.
For salad, you can take the following products:

sorrel - bunch
green onions - a bunch
salad - bunch
tomatoes - 2 pcs.
cucumbers - 2 pcs.
green garlic - optional and to taste
sour cream or mayonnaise

Wash vegetables and herbs, dry.
Since the salad is "rustic", the way it is cut and the size of the pieces are irrelevant. Chop all the ingredients the way you like.
Refuel the salad and eat to your health!

RECIPE # 2: Tomato salad with sorrel and cheese.

Take:

sorrel - bunch
tomatoes - 2 pcs.
garlic - 2 cloves
hard cheese - 30 g
olive oil - 2 tablespoons spoons
apple cider vinegar - 1 tsp
sugar, salt, pepper

Wash the tomatoes and cut them into neat wedges.
Wash sorrel, dry and cut into strips. Mix with tomatoes.
Make a dressing with oil, vinegar, sugar, and crushed garlic. Season the salad.
Rub the cheese and sprinkle it over the salad.

VIDEO: SUNFLOWER salad with sorrel

Sorrel salad for the winter. Canned sorrel dishes: recipes

To be able to eat healthy sorrel in winter, preserve it in the form of a salad. It can then be added to vegetable side dishes, soups and sauces.

How to cook soups from fresh and canned sorrel, read the article "".

IMPORTANT: You can cover the sorrel by itself. For 1 kg of greens, take 100 g of salt. The washed, dried and finely chopped sorrel is boiled in salted water for 10 minutes, placed in jars, sterilized for 20 minutes and rolled up. But you cover the sorrel with herbs, it will taste better.

For 1 jar of blank, you will need the following ingredients:

sorrel - 700 g
green onions - 150 g
dill and parsley - 10 g each
salt - 10 g
water - 300 ml

Sch (abel is cut.

The chopped sorrel is placed in a saucepan.

The sorrel is boiled.

You should rinse the sorrel and greens for harvesting thoroughly and sort out, and then chop very finely.
Place the herbs in an enamel saucepan. Boil water in a kettle or another saucepan. Pour boiling water into a saucepan with herbs.
Add salt.
Boil the workpiece for 10 minutes.
Arrange winter sorrel salad in jars, cover them with lids
Sterilize the cans for 15-20 minutes, roll them up.

VIDEO: Sorrel for the winter: just add water!

Sorrel jam for the winter

Yes, you can make a blank dessert for the winter from sour sorrel. With sour, it will give no more than apple or orange.

Take products in this ratio:

sorrel - 1 bunch
sugar - 100 g
water - 2 tbsp. spoons

Sort the washed, sorted sorrel and cut into strips up to 1 cm wide.
The workpiece will be boiled in a deep frying pan. Put sorrel there, add sugar, pour water.
Cook the jam for 20-30 minutes; by the end of boiling, you should already have sterile jars at hand. Put the sorrel jam there, roll it up.
This jam is best kept in the refrigerator or cellar.

Sorrel compote and jelly: recipes

Try to make drinks from sorrel - compote or jelly.

RECIPE # 1

Take 1 liter of water:

sorrel - 200 g
sugar - 100 g

Put the water in a saucepan on a fire.
Add sugar immediately, do not stop stirring to completely dissolve.
When the water boils, add the sorrel, washed and cut into strips.
Cook the compote for 3 minutes.
If you want, you can drink this compote with mint leaves.

RECIPE # 2:
Take 1.5 liters of water:

sorrel - 500 g
starch - 40 g

Wash and chop the sorrel.
Put it in a saucepan, fill it with cold water so that it only covers the greens.
Boil sorrel for 2 minutes, fold over a sieve and rub into a new saucepan.
Pour 1, 5 liters of water over the sorrel puree and bring to a boil.
At this time, dissolve the starch in a little cold water, add it to the boiling water with sorrel puree.
Stir continuously until the jelly boils again, then turn it off.
Drink warm or chilled.

VIDEO: Kissel from sorrel

Sorrel omelet

Sorrel omelet is a healthy cocktail of proteins and vitamins. Make it for your family's breakfast!
Take:

sorrel - half a bunch
eggs - 4 pcs.
milk - 30 g
olive oil - 2 tbsp. spoons
tomatoes - optional
cheese optional
salt, pepper, any greens

Sorrel omelet.

Chop up the sorrel that you washed and dried beforehand.
If using tomatoes and herbs, wash and chop those as well.
Rub the cheese if you add it to the omelet.
Beat eggs, add salt and pepper to them.
Add milk to the egg mass, whisk.
Add half of the sorrel and herbs to the egg mass, mix.
Brush the baking dish with olive oil, and when heated, place the tomatoes on top of it.
Pour in the eggs and herbs.
Place the dish in the oven.
When the omelet begins to brew, add the remaining sorrel and cheese.

Pancakes with sorrel: recipe

Sorrel pancakes taste unusual. They go very well with spicy and salty fillings. And also, they are green, kids will like it very much.
To bake green pancakes you will need:

sorrel - 1 bunch
parsley or dill - optional
wheat or rye flour - 4 tbsp. spoons
egg - 1 pc.

Place the washed and chopped sorrel with herbs in a blender, beat.
Add egg, beat again.
Add salt and flour, beat again.
Fry in a hot skillet like regular pancakes.
For such pancakes, prepare a filling of stewed carrots with onions, cottage cheese with dill and garlic, and suluguni cheese.

Dumplings with sorrel: recipe

Do you like salty dumplings, cook them with potatoes and mushrooms? Try sorrel as a filling.
You will need products:

sorrel - 1 bunch
flour - 2 cups
water - how much dough will take
sugar
sour cream
butter

Knead the classic dough into dumplings from flour, salt and water. Let it stand for about half an hour.
Grind the sorrel and add some sugar to it.
Prepare the dumplings dough. Place some sorrel on each circle and cover in the dumplings.
At this time, your salted water should already boil. Dip in water and boil.
Serve with sour cream or sour cream sauce with garlic and herbs.
By the way, you can cook dumplings with sorrel in a slow cooker.

Sorrel sauce for meat

A green sauce for meat is prepared from sorrel. Prepare the following ingredients:

sorrel - 150 g
sugar - 2 tsp
butter - 3 tbsp. spoons
sour cream - 200 g
flour - 1.5 tbsp. spoons
onion - 1 pc.

Mash the sorrel - boil it and rub it through a fine sieve.
Add pre-sugar and salt to this.
Fry the onion in butter until golden brown, add flour to it.
Mix the frying with the sorrel. Add sour cream.
Put the sauce on fire, bring to a boil, turn off, let it cool.

Fresh sorrel dishes: recipes

If you appreciated dumplings and pancakes with sorrel, now make pies, cheese cakes and smoothies with it.

You can find recipes for pies and sorrel pies in the article:

RECIPE: Cheesecakes with sorrel

Take:

sorrel - 1 bunch
cottage cheese - 300 g
semolina - 3 tbsp. spoons
egg - 1 pc.
greens
flour - 3 tbsp. spoons
vegetable oil

Mash the curd with a fork, add chopped sorrel and salt to it. Stir.
Add the beaten egg to the curd, stir.
Add semolina, stir.
Let the dough sit for 5-10 minutes.
Sculpt cheese cakes, roll them in flour, fry in a pan with butter.
Eat with sour cream or sour cream and garlic sauce.

RECIPE: Fruit and sorrel smoothie.
Take:

sorrel - 50 g
bananas - 2 pcs.
apples - 2 pcs.
milk - 100 ml
water - 100 ml
green tea
cereal flakes
mint leaves
bitter chocolate - 20 g

Brew green tea in 100 ml of boiling water.
When the tea has cooled, mix it with the milk. Soak the non-boiling cereal in the drink.
Prepare fruit and spinach - wash, peel, slice.
Place all ingredients in a blender bowl and whisk until smooth.
Pour into cups, garnish with mint leaves and grated chocolate.

VIDEO: Kefir pancakes with sorrel

Sorrel filling is suitable for pancakes and for all kinds of pies and pies: yeast, puff, shortbread ... It is prepared in several ways, depending on what exactly is baked.

Sweet filling. For sweet pies, pies and pancakes, the filling provides a proportion of 300 g of sorrel / 0.5 cups of sugar / 1 teaspoon of potato starch. Sorrel, cut into strips, is sprinkled with starch and laid out on top of the sugar cake. Add a couple of mint leaves for flavor.

Salty filling. In this case, onions and eggs are added to the same amount of sorrel. Onions (1-2 heads) are finely chopped and fried in oil, and 2 eggs are boiled and chopped. Salt, as always, is added to taste.

But if you don’t have time to tinker with “large-scale” baking, or you just don’t want to, you can bake charlotte hastily. To prepare it, we need 200 g of sorrel, one glass of flour and sugar, 3 eggs. We cut sorrel "into noodles", that is, into thin strips and put in a greased form. Carefully add flour into eggs and sugar beaten in a thick foam, mix and pour the resulting dough onto the sorrel. It remains to put the form in the oven, preheated to 180 degrees, and after 20-30 minutes the treat is ready.

Or here's another simple recipe - sorrel head... While the stale loaf of white bread is soaked in milk, we sort out the bunch, wash it and cut it into noodles, and then simmer it in a skillet with butter. After kneading the bread, mix with sorrel, add 2 raw eggs, salt or sugar if desired. Mix well until a homogeneous mass is formed. We place it in a mold and bake it in the oven at 180 degrees until golden brown.

In addition to baking, you can also make a little more dessert with sorrel.

The drinks

Kissel. First, wash, cut, mash the sorrel a little (600 g), fill it with a little hot water (to cover the sorrel noodles), simmer for a few minutes, rub through a sieve (or put it in a blender). Put it back on the stove and fill it with boiling water (the total amount of water is 1.5 liters).

While the broth is brought to a boil, dilute 40 g of starch in cold water and pour into the sorrel brew. While stirring, bring to a boil and turn off the heat. Kissel is ready.

Compote. You will need 200 g of sorrel and 150 g of sugar per liter of water. Put sugar in water and, heating on the stove, dissolve. When boiling, throw sorrel into the water, cut into strips, and cook for 2-3 minutes - until tender. But you can do it differently: send sorrel into boiling water for the same 2-3 minutes, and then instead of sugar put honey and cool.

And now - the nail of the plot! Serve with ice cubes and a sprig of mint on the edge of the glass.

Cocktail. For this drink, we need pineapple and kiwi. Except the sorrel itself, of course. We cut the washed and peeled fruits into pieces at the rate of: pineapple - 300 g, kiwi - 2 pcs. We cut sorrel (200 g) into strips. Whisk all the ingredients in a blender or shaker. You can add a couple tablespoons of ice cream, but this is completely optional.

Ice cream

Preparing this sweet is quite simple, especially if there is a blender in the house. What is needed for this? Chop a bunch of sorrel into small strips, pour over with boiling water and ... freeze. Then beat with egg yolk, a glass of cream and a tablespoon of sugar (more precisely, to taste: someone will need less, someone will need more). Divide the whipped mixture into molds and return to the freezer. That's all, the yummy is ready.

Sorrel is incredibly healthy. Fresh leaves contain carotene, ascorbic acid, potassium, magnesium and a whole storehouse of various vitamins and nutrients. And what a variety of fresh sorrel dishes you can cook! Soups, salads, sauces, pies ... Each housewife will appreciate the taste and aroma of these culinary masterpieces. We suggest taking note of the following recipes.

Garnish of herbs and eggs

Rinse sorrel and rinse, chop into pieces;
Dip butter and chopped herbs into a saucepan. Simmer for 10 minutes, stirring slightly;
Beat eggs in a glass, mix with sour cream and add spice;
Pour the resulting egg and sour cream mixture into a saucepan and mix with herbs. Simmer everything together for another 10 minutes;
Remove stewpan from heat, sprinkle with walnuts. Serve the garnish hot. Garnish with green onions or celery if desired.

Bon Appetit!

Summer sorrel soup with apple

Ingredients:

3 radishes;
2 apples;
350 g fresh sorrel;
0.9 l of serum;
250 g chicken breast;
1 cucumber
40 g fresh dill;
4 eggs;
6 g of sea salt.

Cooking time: 55 minutes.

Caloric content per 100 g: 50 kcal.

Rinse sorrel leaves under running clean water, pour boiling water over, cut;
Pour chicken breast with water, add salt, cook for 25 minutes;
Boil eggs, cut into cubes;
Cut the radish and cucumber into cubes, peel the apples and chop into thin strips;
Rinse and finely chop the dill;
Put all the ingredients in a bowl, sprinkle with salt and pour over the whey. Place the resulting soup in the refrigerator. Serve the dish preferably cold. You can add a spoonful of sour cream sauce.

Bon Appetit!

Fresh sorrel and rabbit soufflé

Ingredients:

0.3 l of kefir;
450 g rabbit fillet;
450 g fresh sorrel;
20 g butter cow butter;
150 g loaf;
4 eggs;
50 g of cheese;
7 g of sea salt.

Cooking time: 90 minutes.

Calories per 100 g: 125 kcal.

Boil the rabbit fillet in unsalted water for 45 minutes. Cool, cut into slices;
Rinse sorrel leaves, and then scald with boiling water;
Put a loaf in kefir, knead to make a gruel;
Put meat, sorrel, bread in a blender and stir until smooth;
Put the resulting mass in a cup, add eggs, sprinkle with salt, mix thoroughly;
Place everything on a greased dish, cover with grated cheese. Bake for 25 minutes. The soufflé is served hot. You can complement the dish with mashed potatoes or Jerusalem artichoke.

Bon Appetit!

Pies "Young - green"

Ingredients for the dough:

550 g flour;
350 ml of milk;
80 g refined olive oil;
10 g of soda;
7 - 10 g of sea salt.

Ingredients for the filling:

250 g fresh sorrel;
100 g cane sugar.

Baking time: 65 minutes.

Caloric content per 100 g: 210 kcal.

Bon Appetit!

Sorrel and cabbage salad with cranberry dressing

Ingredients:

250 g fresh sorrel;
150 g pickled corn;
250 g uncooked smoked bacon;
230 g kohlrabi cabbage;
60 g butter;
70 g goat cheese;
50 g cranberries;
70 g sour cream;
10 g sesame seeds;
5 g table salt.

Salad preparation time: 25 minutes.

Caloric content per 100 g: 220 kcal.

Cut the cabbage, pour boiling water over and cook for 8 - 13 minutes;
Scald the washed sorrel leaves with boiling water, cut;
Cut the cabbage into large cubes. Chop the raw smoked bacon into small slices;
Soften butter, cool, add sour cream and stir. Then add cranberries, sesame seeds and grated cheese. It is necessary to ensure that the berries in the sauce do not choke, but remain whole;
Put sorrel, cabbage, bacon, canned corn in a deep cup. Mix all ingredients. Season the resulting mass with sauce with berries, add salt.

Bon Appetit!

Sorrel smoothie

Ingredients:

500 g of tangerines;
250 g fresh sorrel;
1 lime;
50 g dill;
200 g of oranges.

Cooking time: 15 minutes.

Caloric content per 100 g: 35 kcal.

Wash sorrel leaves and dill thoroughly and put in a blender;
Squeeze the juice from oranges, tangerines and limes, add to a blender and mix;
Pour the resulting smoothie into tall glasses, garnish with tangerine slices or a branch of dill if desired.

Bon Appetit!

Secrets of cooking with fresh sorrel

Sorrel is quite easy to prepare. But in order for dishes with the addition of sorrel to be tasty and aromatic, housewives need to remember some secrets of cooking this plant:

After heat treatment, sorrel loses more than half of its former mass;
In its composition, sorrel has an acid that reacts with the metal. Because of this, it is not recommended to cook the leaves in a cast iron or aluminum container, as an unpleasant aftertaste may appear;
Sorrel is a very delicate plant and can be easily digested. To prevent this from happening, it is recommended to add it to the soup with the very last ingredient, bring the liquid to a boil and immediately remove from heat. This method will preserve vitamins in the leaves;
If the leaves have withered a little in the refrigerator, you can return them to their former freshness. To do this, it is enough to put the leaves in cool water for several hours;
When preparing salads, the leaves can be slightly beaten off. They become softer and softer. This is especially true when large leaves are placed in the dish;
Sorrel salad will be tastier if you cut the leaves into large pieces and sprinkle them with lime juice;
In order to neutralize oxalic acid, fermented milk products must be added to the dish;
Sorrel leaves are almost 80% water, so there is no need to add water when stewing. Sorrel can be perfectly stewed in its own juice;
The cooking temperature of the leaves should be low, otherwise the acidity and aroma inherent in them may disappear;
In cooking, sorrel can be used as an acidifier. To do this, you need to boil it in clean water and strain. Use the resulting broth as a basis for making sauces or desserts;
When boiled, the leaves quickly acquire an unpleasant brown tint. To prevent this from happening, it is recommended to put spinach with them at the same time, which retains its color;
Sorrel goes well with sea fish, if you add a little cream and white wine when preparing the dish;
When cooked in batter, the leaves of this plant are mixed with asparagus, which makes the dish richer and more juicy. They also pair well with fennel and celery.

The variety of fresh sorrel dishes is simply amazing. This tasty and healthy plant looks appropriate in side dishes and salads, soups and desserts. And knowing the little secrets of its preparation, housewives can create the most real culinary masterpieces. Sorrel leaves are a wonderful vitamin ingredient that you should definitely use in your weekly menu.

Sorrel soup is a healthy first course that is recommended to be prepared after winter beriberi, because there are a lot of necessary elements in it.

Classic sorrel soup with egg

The classic sorrel egg soup is the simplest recipe with a minimal set of ingredients.

Required products:

two eggs;
carrot;
seasonings at your discretion;
300 grams of sorrel leaves;
two potatoes;
400 grams of meat.

Cooking process:

We prepare broth based on the selected meat. You can use plain water to make the dish lighter.
In a separate container, boil the potatoes and carrots with the peel.
We peel the vegetables, throw them into boiling broth or water. Put the sorrel cut into pieces there, season with spices.
Beat the contents of the eggs a little and gently add to the soup, it should boil at this time. We are waiting for the eggs to curl up and that's it, you can shoot.

With Chiken

Chicken sorrel soup is another way to make a delicious and satisfying meal for the whole family.

Required Ingredients:

300 grams of sorrel;
a slice of chicken fillet;
one carrot and onion;
seasonings as desired;
two potatoes.

Cooking process:

Cook the meat over low heat for about 30 minutes to make a broth, then put it on a plate.
In what happened, put the diced potatoes. We turn the carrots and onions into small pieces, fry for a while until golden brown, send them to the soup and bring them to readiness for five minutes.
Now add chopped sorrel, selected seasonings to the rest of the products and keep on the stove for two minutes.

Lean soup

Lean Sorrel Soup is an easy meal for fasting or dieting with lots of vitamins.

Required products:

one carrot;
three potatoes;
200 grams of sorrel;
one tomato;
various herbs and spices.

Cooking process:

Grind all the indicated ingredients into cubes.
We put a container with water so that it boils, and we throw potatoes there.
After 10 minutes add carrots, tomatoes and sorrel.
It remains only to add herbs and any seasonings to your taste, hold for a couple more minutes on the fire, so that the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stew is a recipe for when there is very little time, but you need something tasty, satisfying and with meat.

Required products:

three potatoes;
two eggs;
small can of stew;
carrots and onions;
various seasonings;
200 grams of sorrel.

Cooking process:

We don't need a frying pan to make this recipe for sorrel soup. All actions can be done immediately in a saucepan.
We spread the stew in it, fry for a while, add chopped onions, then carrots and hold until the vegetables are soft.
We fill the contents with water, and when it boils, you can throw the potatoes into cubes.
When it is almost ready, add chopped sorrel, various herbs and selected seasonings, hold for a couple of minutes and remove from heat. Serve with half boiled eggs.

In a multicooker

Soup cooked in a slow cooker retains much more useful substances than soup made on the stove in a regular saucepan.

Required products:

bulb;
two eggs;
any meat weighing 300 grams;
carrot;
seasonings as desired;
three potatoes;
100 grams of sorrel.

Cooking process:

First, lower the meat cut into medium pieces into the cup.
To it we put chopped carrots, onions and potatoes in cubes. At this stage, we season everything with the selected spices to our liking. If you like, you can fry the vegetables a little in the "Bake" mode for 10 minutes.
Fill the contents with water, it is desirable that it is already hot, and set the device to the "Extinguishing" mode for one hour.
Five minutes before the end of the cooking time, pour the slightly beaten eggs and sorrel in pieces into the soup. We are waiting for the program to finish working and you can submit.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it up in advance, so that later on at any time of the year you can cook a healthy dish.

Required products:

four potatoes;
350 grams of meat;
400 grams of canned sorrel;
two eggs;
various seasonings;
bulb.

Cooking process:

As always, we prepare broth from meat: we cook chicken for about 30 minutes, and something else for about an hour.
After the base is ready, remove the meat, if desired, you can cut it and put it back.
Add the potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes are soft.
It remains only to lay out the chopped sorrel and carefully pour in the slightly beaten egg contents. In just a couple of minutes, the dish can be served on the table.

Soup - puree

It turns out that sorrel can be used to make not only a standard soup, but also a puree soup.

Required products:

50 grams of sorrel;
two potatoes;
seasonings at will;
a small jar of sour cream;
25 grams of butter;
bulb.

Cooking process:

It is better to start cooking right away in a saucepan, so that you do not shift anything later. In it we drown a small amount of oil, in which we fry the chopped onion.
Fill the contents with the required amount of water, bring to a boil and throw the potatoes into cubes there, wait until they become soft.
It remains only to add sorrel, hold the dish for another three minutes, then grind it with a blender into a mushy mass, pour in sour cream and bring to a puree state.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but such a useful ingredient - nettle.

Required products:

three potatoes;
50 grams of nettle;
carrots and onions;
three eggs;
various seasonings to your taste;
30 grams of oil;
200 grams of sorrel;
350 grams of any meat.

Cooking process:

To begin with, prepare the broth by boiling the meat for about an hour, seasoning well with spices.
If desired, the meat can be removed, or cut and put back into the dish.
To what happened, add the diced potatoes, keep on low heat until they become soft.
We keep chopped vegetables for some time in a hot frying pan until a beautiful ruddy is formed and send to the dish.
It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and sorrel into pieces and add to other components.
It remains only to fill in the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Original cheese sorrel soup

This combination gives just a unique taste.

Required products:

a tomato;
two eggs;
seasonings as desired;
150 grams of sorrel;
three potatoes;
onions and carrots one at a time;
one processed cheese.

Cooking process:

Peel the tomato; you can use tomato paste instead.
In a hot frying pan, bring chopped onion, grated carrots and tomato until golden brown.
Put the potatoes, pre-chopped, into water, bring to a boil and keep until they become soft. After that, lay out the prepared vegetables.
Grate cold cheese, chop sorrel and combine with broth. Pour in slightly beaten eggs there, mix, wait until they grab, it takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.