When I prepared this pie with sorrel, I had doubts about the taste. It seemed to me that sorrel and sugar didn’t go well together. But after trying the first piece, I realized that it was very difficult to stop. This is an incredibly tasty, juicy and aromatic pie. The family couldn't believe it was sorrel.

Compound:

glass – 250 ml

• 350-400 g flour
  (2.5-3 cups)
• 1 cup sour cream
• 100 g softened butter
• 200 g sugar
  (1 glass)
• 0.5 tsp soda
• 300-400 g sorrel

How to make sorrel pie - recipe:

1. Sort the sorrel, remove the stems, rinse, dry a little with a towel and finely chop.

   

   Chop sorrel leaves

2. Add 0.5 cups of sugar, stir.

   

   Add sugar

3. While the sorrel releases its juice, let's make the dough. Add 0.5 cups of sugar to the softened butter and grind.

   

   Grind butter and sugar

4. Add 300 g of flour to the butter grated with sugar and mix. You will get something like this.

   

   Add flour

5. Add sour cream and soda slaked with vinegar or lemon juice to the resulting crumbs.

   

   Add soda with sour cream

6. Knead the dough, gradually adding the remaining flour. You may need more or less flour. You need to focus on the consistency of the dough. It should be soft and elastic.

   

   Knead the dough

7. Divide the dough into 2 parts. Roll out one part and place in a greased mold.

   

   Roll out 1/2 part

8. Make the sides and place the filling on the dough.

   

   Place the filling on the layer

9. Roll out the other half of the dough and cover the pie with it, carefully pinching the edges. Make several holes to allow steam to escape during baking.

   

   Cover with a second layer

10. Bake the sorrel pie in an oven preheated to 180 degrees for 40 minutes. 10 minutes before ready, brush the surface of the pie with sour cream.

Since, thanks to the site, I became the happy owner of a multicooker, I decided to make a pie with sorrel in it. I set the “baking” mode for 50 minutes, then turned it over and baked for another 10 minutes.

Sprinkle the finished pie with powdered sugar or decorate as you wish.



Bon appetit!

Katerina author of the recipe

Greens are the first to appear on the shelves of markets and shops. It is with this, and not with berries and fruits, that the new harvest season opens. Sorrel is the first spring green and a healthy component of soups, main courses and...baked goods. What many people don’t even suspect, so perhaps the recipe for sorrel pie will be a discovery for some housewives.

Dessert and savory, on a puff, poured, biscuit, yeast base and shortcrust pastry there can be a pie with sorrel. Below are interesting and very tasty options: from classics made with yeast to recipes made with store-bought puff pastry for novice housewives.

From puff pastry

A pie with sorrel made from puff pastry can be called a pastry for lazy people, since you don’t need to bother with preparing the base (you can buy it in the store), and you can choose the filling either solely from sorrel or in combination with other ingredients, sweet or not.

Recipe list of products:

• 500 g puff pastry (preferably yeast dough);
• 400 g sorrel;
• 50 g butter;
• 1 egg;
• 30 ml milk;
• 70 g crushed peanuts.

Baking step by step:

1. Let the two layers of dough lie in the room on the table for a while to make them easier to work with;
2. Stew prepared (washed and chopped) green sorrel with a piece of butter. It can be seasoned with salt and pepper if desired (if it is not a dessert) or, conversely, added sugar;
3. Form the pie: place one layer of puff pastry on the bottom and sides, place the filling on it. Brush the edges with egg beaten with milk (this way the dough will stick together better), cover the top with another piece of dough, pinch the edges;
4. Make a couple of pricks with a fork, go over the surface with a silicone brush moistened with the remaining egg, sprinkle with peanuts and bake in the oven. The average duration of this process is 20 minutes.

Yeast dough recipe

Pies with sorrel made from yeast dough are a classic of country cooking. They are baked as whole large pies or small pies, which are so convenient for children to eat. Greens in the filling are often combined with rhubarb or sweet apples.

To bake yeast pie with sorrel you need:

• 225 ml milk;
• 75 g sugar;
• 11 g dry instant yeast;
• 1 egg;
• 120 g butter;
• 500 g flour;
• 500 g sorrel.

Baking order:

1. Pour together crystalline sugar and dry instant yeast, add lukewarm milk. Then add liquid, but not hot, oil and beat in a raw egg. Sift the required amount of flour and knead a soft, not tight dough, which should be kept warm for about 45 minutes;
2. Stew clean and chopped sorrel with a small piece of butter and adding sugar to taste. The greens will darken and decrease several times in volume;
3. Line the pie pan with half the dough, put the filling on it, cover the top with the remaining dough, making a lattice out of it, and bake for a little less than an hour (45-50 minutes) at 190-200 degrees.

Quick pie with sorrel in the oven

This jellied pie with sorrel is rightfully considered the fastest baking option.

The cooking process is similar to baking charlotte, only sorrel greens are used as a filling instead of apples.

What is included in the pie:

• 5 eggs;
• 200 g sugar;
• 160 g wheat flour;
• 7 g baking powder;
• 200 g sorrel.

Baking steps:

1. Using an electric mixer, beat the eggs, adding sugar little by little, into a fluffy foamy mass. Then change the whisk to the dough attachment on the mixer and add flour and baking powder at low speed;
2. Place chopped sorrel on the bottom of a greased springform pan and pour biscuit dough on top. Cook at 180 degrees until the toothpick is dry.
3. Cooled baked goods can be dusted with powdered sugar.

With sorrel and cheese

Unsweetened pastries with a cheese and sardine filling are good either “out of the oven” or completely cooled. The salty taste of white cheese perfectly complements the sourness of the first spring greens.

This sorrel pie recipe uses the following ingredients:

• 600 g ready-made puff pastry;
• 300 g fresh sorrel;
• 160 g of white cheese (brynza, Adyghe and others);
• 1 egg for brushing.

Progress of culinary processes:

1. Roll out a piece of puff pastry into a flat round cake on a floured table;
2. Mix chopped sorrel and cheese cut into small cubes together for the filling;
3. Place a mound of filling in the center of the flatbread. Pull the edges of the dough towards the center and pinch, leaving a hole in the middle.
   

   The sorrel filling in pies always turns out to be quite juicy; therefore, to prevent the moisture evaporating during baking from tearing the dough base, corn/potato starch is added to it (usually in sweet dessert pies) or slits and holes are made to ensure free steam escape .

4. Brush the shaped pastry with the raw beaten egg and bake for 40 minutes until done. Temperature regime – 180 degrees.

With cottage cheese and sorrel

The well-known grated pie on shortcrust pastry can be baked with a filling not of jam, but of cottage cheese and sorrel. It will come out delicious and original in a new way.

List of necessary products;

• 100 g butter;
• 100 g sour cream;
• 2 eggs;
• 100 g sugar (50 g for the dough, 50 g for the filling);
• 350 g flour;
• 100 g cottage cheese;
• 200 g sorrel;
• 50 g potato or corn starch;
• salt to taste.

Baking progress step by step:

1. Mix melted butter, sour cream, eggs beaten with sugar and flour and knead shortbread dough. Roll one part of it between two appropriately sized sheets of parchment into a flat cake, the size of which will cover the bottom and sides of the mold for the future pie, roll the other into a bun and wrap it in film. Place both parts in the refrigerator for 20 minutes;
2. For the filling, mix cottage cheese, washed and chopped sorrel, sugar and starch. The amount of sugar can be adjusted to your taste;
3. Line the pan with frozen shortcrust pastry, trim off the excess. Place the curd-sorrel filling, and grate the remaining buns and dough scraps onto it through a grater with large holes;
4. Until readiness, which will be indicated by the appearance of the pie, bake at 170-180 degrees.

With sorrel and egg

The originality of this pastry lies not so much in the filling or forming method, but in the cooking method. The pie is prepared not in the oven, but in a pan on the stove.

The proportions of products in the dough and filling will be as follows:

• 200 g flour;
• 125 ml water;
• 4 chicken eggs (1 for the dough, 3 boiled for the filling);
• 150 g butter;
• 25 g pressed yeast;
• 1000 g sorrel.

Preparation:

1. Combine water, yeast, egg, 50 g butter, flour and knead the dough. Let it rise while the minced meat for filling the pie is being prepared;
2. Melt an additional 50 g of butter in a frying pan and simmer the washed and chopped sorrel leaves in it. Then press them through a sieve or puree them with a blender;
3. Roll out the dough into a rectangular cake, brush with sorrel puree, sprinkle with chopped boiled eggs, roll into a roll and close it in a ring;
4. Melt a little butter in a saucepan, put a ring in it and put on fire. When the pie is browned on one side, turn it over to the other. Add oil if necessary.

Sweet pie with sorrel

A simple, but at the same time unique recipe for a sweet pie filled with sorrel, on a yeast dough with a shortbread structure, will surprise you with its sweet and sour taste and will not leave anyone indifferent.

For the sand-yeast base and sorrel filling you need:

• 200 g butter;
• 400 g wheat flour;
• 125 ml drinking water;
• 15 g dry yeast;
• 10 g sugar;
• 3 g salt;
• 500 g fresh sorrel;
• 100 g crystal sugar;
• 10 g starch.

How to bake:

1. Heat the filtered water to a pleasantly warm, but not scalding, temperature. Pour sugar and dry yeast into it, stir until all the crystals dissolve and a cloudy liquid is obtained. Leave the yeast to revive;
2. Meanwhile, you need to turn soft butter along with a pinch of flour and room temperature butter into butter crumbs;
   

   If the housewife decides to replace butter with margarine when kneading any dough, then salt does not need to be added, since it is present in this product in the required quantity. And, of course, you need to give preference only to high-quality margarine.

3. Pour yeast into the resulting crumbs, which by this time (after 10-15 minutes) will have time to come to life and foam. Quickly knead the dough, gather it into a bun, which is left to rise warm under a towel for 40 minutes;
4. The sorrel pie filling is prepared as follows: the green leaves are washed, dried, chopped into strips and placed in a suitable container. Then sprinkle everything with sugar and crumple it with your hands;
5. Having divided the suitable lump of dough equally, line the bottom of the mold (27 by 37 cm), sprinkle the surface with starch and distribute the filling. Cover the top of the filling with another layer of the remaining dough, pinch the edges and make holes for the unhindered escape of steam;
6. Now all that remains is to bake in the oven at 180 degrees. This will take about half an hour.

Since this greenery itself is quite juicy, all that remains to do during baking is to preserve this juiciness.

1. Only young sorrel leaves should be used. They are juicier and have less acid, which also has a bad effect on the body’s absorption of calcium;
2. Before putting greens into the pie or combining them with other filling ingredients, they need to be thoroughly crushed with your hands or stewed;
3. It wouldn’t hurt to add a little starch, which will bind moisture and prevent it from evaporating, drying out the filling.

With the arrival of summer, not berries and fruits, but greens, including sorrel, appear in supermarkets and markets. It is added to first and second courses, as well as baked goods, which many people don’t even realize. So the TOP 7 pie recipes with this filling are a real surprise for some housewives.

• Yeast dough recipe
• Sand sorrel pie
• Quick recipe without yeast
• Puff pastry recipe
• How to make dessert tastier
• The secret of the juicy filling

Yeast dough recipe

A classic country dish prepared in the form of a large pie or small pies to make it easier for children to eat. You can add sweet apples and rhubarb to the sorrel.
Components:
milk, 225 ml;
granulated sugar, 75 g;
dry instant yeast, 11 g;
egg;
butter, 120 g;
flour, 0.5 kg;
sorrel, 0.5 kg

Cooking plan:
First, mix sugar with yeast and pour in warm milk. Then add melted, but not hot, butter and a broken egg. Sift the flour, knead into a pliable dough, which takes 45 minutes in a warm room.
Wash and chop the sorrel, stew it with a piece of butter and sugar. The greens will begin to darken and significantly decrease in volume.
Line the pan with 1⁄2 of the base of the pie, put the filling there, cover with dough, making a “lattice” out of it and bake for 45-50 minutes at a temperature of 190-200 degrees.

Sand sorrel pie

The advantage of this base is that it is crumbly and has a special flavor.
Components:
200 g wheat flour;
4-5 tbsp. spoons of white granulated sugar;
300 g fresh sorrel;
a little starch;
80 g butter;
a pinch of salt;
egg;
1 teaspoon baking powder
How to cook:
Baking powder and sugar, chicken egg, salt, and butter are added to the sifted flour.
All components are thoroughly ground, 2/3 of the mixture is placed in a special mold in a layer 0.5-1 cm thick.
Temporarily place the base in the refrigerator.
Clean and wash the greens and dry them.
Finely chop the finished greens, add 2-3 tbsp. spoons of granulated sugar and starch, mix everything.
The mold is taken out of the refrigerator, and the filling is placed on top of the dough.
The remaining part of the base is frozen a little to make it easier to rub later.
The frozen dough is grated on a large grater, and then the resulting mass is placed on sorrel.
Bake the treat in the oven for 15-20 minutes. 180 degrees.
You can cool it and take it to the table.

Sorrel open pie on kefir base

Components:
0.5 kg. shortcrust pastry;
1 glass of kefir;
4 chicken eggs;
200 g sorrel;
2 cups peas
Preparation:
A leveled sand base is placed at the bottom of the vessel, and neat edges are created. To prevent the dough from getting soggy, it is advisable to take it chilled or prepare it yourself.
Cover the base with special baking parchment.
Place all the peas on paper.
Place the pie in the oven at 200 degrees for 10 minutes.
Kefir and eggs are mixed in a blender.
Wash the sorrel, pick off the roots, finely chop the greens.
Take out the dough, remove the paper with peas.
Sprinkle the dough with herbs.
Pour the kefir-egg mixture on top.
Bake the pie for 30 minutes at 180 degrees.
This delicate dessert will please any gourmet. For piquancy, you can mix sorrel with a small amount of spinach.

Quick recipe without yeast

Components:
130 g flour;
2 eggs;
250 g sour cream;
250 g hard cheese;
150 g ham;
200 g fresh sorrel;
1⁄2 teaspoon of baking soda;
1⁄2 teaspoon salt
Preparation:
In a deep bowl, beat eggs, sour cream, sunflower oil, salt, baking soda until a homogeneous mass is formed.
Add sifted flour to the resulting mixture and stir occasionally.
Finally, add grated cheese, add herbs and ham, and mix everything thoroughly.
The baking sheet is treated with butter. Pour in the dough and preheat the oven to 175-180 degrees.
Bake for approximately 25 minutes.

Sorrel pie based on batter

Components:
0.5 cups granulated sugar;
butter, 100 g;
a glass of sour cream;
0.5 teaspoon of baking soda slaked with vinegar;
wheat flour, 2.5 cups
Sugar and flour, soda, and sour cream are added to soft butter. Stir the dough thoroughly, adding the remaining flour to it.
Divide the base into 2 parts of a larger and smaller size.
Cover the top of the pie with filling and pinch the edges.
Coat the dessert with egg for shine and place it in the oven at 200 degrees.
The dessert is cooked for 30-40 minutes until a golden crust appears.

Puff pastry recipe

Components:
0.5 kg. test;
0.5 kg. sorrel;
5 tbsp. spoons of sugar;
1.5 tbsp. spoons of potato starch;
egg;
40 g margarine

Cooking:
Carefully wash the sorrel leaves and dry them with a paper napkin. Finely chop the greens and sprinkle with granulated sugar.
Grease a baking tray with margarine. Divide the dough in half. Roll out each of them so that it covers the mold and place one on the prepared dish.
The green filling is placed in an even layer on the base and sprinkled with potato starch.
The sorrel is covered with another part of the dough, greased with yolk and pierced throughout the entire area of ​​the pie.
Bake in the oven for 25 minutes at 190 degrees.

Sweet sorrel pie in a slow cooker

Components:
200 g butter margarine;
150 g granulated sugar;
salt;
1 teaspoon of soda;
100 g kefir or fermented baked milk;
2.5 tbsp. spoons of flour;
1 bunch of sorrel;
6 tbsp. spoons of any jam to your taste;
2 tbsp. spoons of sugar for filling
Baking diagram:
Grind soft margarine and place it in a bowl.
Add fermented baked milk or kefir, slaked soda, sugar, salt, and mix these products.
Add flour to soften the base.
The dough is wrapped in a special film and placed in the freezer for 20 minutes.
Lubricate the multi-cooker bowl well.
Knead the base of the pie and divide it in half. The larger half is used to cover the bottom of the dish.
Spread a little jam over the dough.
Wash, dry, chop the sorrel and place it on the base.
Cover the filling with a second piece.
Cut the pie several times and bake.
Set the “Baking” mode and prepare the treat for 30 minutes.

How to make dessert tastier

To make baking with sorrel original, you can follow these tips:
1. Add new ingredients to the filling: raisins, walnuts, dried apricots. This will give the dish new flavors and reduce acidity.
2. Place apples and pears, peeled and seeded, cut into small slices into the pie.
3. Lemon zest and banana slices will perfectly complement the taste of the dessert.
4. Finely chop the sorrel, mix it with cinnamon and honey.
5. You can bake pies with frozen herbs.

The secret of the juicy filling

The contents of the pies can be salty or sweet, filled with different doughs. Taste indicators are important here.
For the filling to be truly tasty, you need to make sure you don’t make a mistake in choosing greens, if they don’t grow in your personal garden.
You can buy this sorrel:
1. With bright and rich colors.
2. Having a bright aroma with sourness, which can be noticed when the leaf is torn.
3. Dense and elastic.
4. No traces of harmful insects.
5. Not damp or moldy.
6. With whole leaves.
When purchasing greens in a factory container, buyers do not see misshapen or dried out leaves. So it’s better to choose bunches right away.

With the appearance of the first leaves of sorrel, you want to cook something spring-like, for example, kholodnik, or even try to make a big and tasty pie. In addition to being very tasty, sorrel also enriches our body with essential vitamins. You can use any dough for the pie, but it’s better to make your own yeast or curd dough. Be sure to add starch to the filling. It will make it more viscous. To prevent the bottom crust of the dough from becoming soggy during baking, the surface of the dough is sprinkled with breadcrumbs. They absorb excess moisture. Treat yourself and your loved ones to such unusual pastries!

Products:

Wheat flour – 400 g

Granulated sugar – 5 tbsp. spoons

Butter – 60 g

Refined sunflower oil – 2 tbsp. spoons

Milk – 170 ml

Fresh pressed yeast – 25 g

Sour cream – 2 tbsp. spoons

Fresh sorrel – 300 g

Granulated sugar – 2 tbsp. spoons

Potato starch – 1 tbsp. spoon

Ground crackers - 1.5 tbsp. spoons

For lubrication:

Chicken eggs – 1 pc.

Prepare all the necessary ingredients.

Crumble the yeast into a small container, pour in half the milk heated to a temperature of 35 degrees, add 1 teaspoon of sugar and stir well. Place the dough in a warm place for 20–30 minutes. When a fluffy cap appears, which even begins to fall off slightly, the dough is ready.

Pour the dough, sour cream, the remaining warm milk into a large bowl (taking into account that the dough will increase in volume by 2-3 times) and add sugar and salt.

Stir the mixture well until the sugar and salt are completely dissolved.

Add half the sifted flour in portions and knead.

Add melted and cooled butter and sunflower oil.

Mix everything and, adding the remaining flour, knead the dough. The amount of flour is approximate and depends on the quality of the ingredients used and the moisture content of the flour itself. You may need a little more or a little less. The end of the kneading is determined by consistency. The dough should be soft, knead until smooth, not stick to your hands and easily come off the walls of the dish (knead for at least 10 minutes). Cover the container with the dough with cling film, covering it not very tightly (the dough should “breathe”).

Place the dishes in a warm place for 2–2.5 hours for fermentation. The dough should double in volume. During fermentation, the dough must be kneaded once and allowed to rise again.

Carefully sort out the young sorrel leaves, rinse and dry with a napkin, and then finely chop.

Place the sorrel in a bowl, add sugar and sifted starch.

Mix the mixture well.

Separate ⅔ of the dough, roll out into a thin layer, place in a greased container and lightly level so that the thickness of the dough is uniform.

Sprinkle the surface of the dough with breadcrumbs.

Place the filling on top of the crackers.

Roll out the top (thinner) layer from the remaining dough, cover the pie with it and pinch the edges of the layers. Leave the dough to proof for 20–30 minutes, and then brush the pie with egg, prick it with the tip of a knife in several places and place a strand of dough on the pie like a border.

Housewives most often prepare green cabbage soup from sorrel, but the leaves can be added to fresh salads, sauces and pie fillings. Sorrel pie can be either sweet or savory. This is a delicious snack and a healthy dessert for tea.

Sorrel pie made from puff pastry

Crispy dough with an unusual filling will appeal to all lovers of baking and will not require much effort from the hostess.

Products:

• dough – 1 package;
• butter – 50 gr.;
• sorrel – 300 gr.;
• egg – 1 pc.;
• milk – 70 ml;
• peanut.

Manufacturing:

1. The dough needs to be defrosted in advance.
2. Peel the nuts, dry them a little in a dry frying pan and lightly chop them with a knife.
3. Sort out the sorrel, rinse and place on a towel.
4. Cut the leaves into strips and simmer in a frying pan with butter.
5. This is a universal filling, to which you can add sugar or salt if desired.
6. Roll out the dough to the size of the pan or baking sheet.
7. Place one layer on the bottom and add the filling.
8. In a cup, mix an egg with a couple of tablespoons of milk.
9. Grease the edges, cover with a second piece of dough and seal the edges.
10. Prick the top layer with a fork to allow steam to escape.
11. Use a brush to coat the entire surface and sprinkle with nuts.
12. Place in the preheated oven for half an hour until the crust is golden brown.

Let cool, cut into portions with a sharp knife, and serve with tea.

Sweet pie with sorrel

This jellied pie is prepared simply and quickly, and the delicate airy dough with an unusual filling is slightly reminiscent of an apple pie.

Products:

• flour – 180 gr.;
• sugar – 220 gr.;
• sorrel – 280 gr.;
• eggs – 4 pcs.;
• soda – 10 g;
• powdered sugar.

Manufacturing:

1. Break the eggs into a bowl and beat with a mixer, adding granulated sugar little by little.
2. Add a spoonful of soda to the flour and, continuing to beat at minimum speed, add the flour.
3. Wash the sorrel, dry with a towel and cut into small cubes.
4. Grease a frying pan with oil, distribute the sorrel evenly and fill it with dough.
5. Bake on medium heat for about half an hour.
6. The crust should become golden; if in doubt, you can check the doneness with a toothpick.
7. Place the finished pie on a plate, sprinkle with powdered sugar and cut into pieces.

Serve with tea or with milk for children for an afternoon snack.

Pie with sorrel and egg

This pie can be served as an appetizer with a glass of dry wine or taken with you on the road.

Products:

• flour – 230 gr.;
• water – 125 g;
• sorrel – 700 gr.;
• eggs – 4 pcs.;
• yeast – 10 g;
• butter – 110 gr.;
• salt, sugar.

Manufacturing:

1. Dissolve the yeast in warm water and add a pinch of sugar.
2. Add one egg, half the butter and flour with a spoonful of salt. Knead the dough and leave it to rise in a warm place.
3. Hard-boil the remaining eggs and cover with cold water.
4. Sort out the sorrel, wash and dry on a towel.
5. Melt the remaining butter in a frying pan and simmer the sorrel leaves.
6. Grind them using kitchen equipment or rub through a sieve.
7. Add the chopped eggs and mix the filling until smooth.
8. Separate a small part from the dough and roll out the rest to fit the pan.
9. Place the dough to form sides.
10. Spread the filling and cover with the second layer of dough.
11. Pinch the edges and make several punctures.
12. Brush the surface with yolk and bake in the oven until golden brown.

Place the finished pie on a plate, cut into pieces and treat your friends.

Pie with sorrel and cottage cheese

A very healthy filling for sorrel pie is made by mixing it with cottage cheese.

Products:

• flour – 350 gr.;
• sour cream – 120 gr.;
• sorrel – 230 gr.;
• cottage cheese – 120 gr.;
• eggs – 2 pcs.;
• starch – 40 g;
• sugar – 80 gr.;
• butter – 125 gr.;
• salt.

Manufacturing:

1. Melt the butter in a saucepan and let it cool.
2. Using a mixer, beat the eggs with half the sugar, add a pinch of salt, sour cream and flour.
3. Roll the shortbread dough into a ball, wrap it in film and put it in the refrigerator.
4. Wash the sorrel, dry it with a towel and chop it into thin strips.
5. Mix with cottage cheese, starch and remaining sugar.
6. Grease the pan with oil and form a thin base with sides.
7. Place the filling and grate the rest of the cold dough to evenly cover the entire surface of the pie with crumbs.
8. Bake in the preheated oven until the pie is browned.

Place the finished pie on a plate and cut into pieces with a sharp knife. Serve with tea or milk for an afternoon snack.

Pie with sorrel and cheese

And such a flatbread can be prepared for breakfast in half an hour.

Products:

• flour – 350 gr.;
• kefir – 100 gr.;
• sorrel – 100 gr.;
• cheese – 100 gr.;
• eggs – 2 pcs.;
• soda – 10 g;
• butter – 70 gr.;
• salt.

Manufacturing:

1. In a saucepan, mix kefir, egg and a pinch of salt and a spoonful of soda.
2. Gradually add flour and knead into a soft dough. It should not stick to your hands, but not be too steep.
3. Cover with a lid and set aside.
4. Wash the sorrel, dry it and cut into thin strips or cubes.
5. Heat the oil in a frying pan and simmer the sorrel.
6. Grate any white and dense cheese on a coarse grater.
7. Mix cooled sorrel with cheese and egg.
8. Roll out the dough into a flat cake on a table sprinkled with flour, place the filling in the center and bring the edges together.
9. Turn the dough over and carefully roll it out with a rolling pin, trying to make a cake the size of the pan.
10. Heat a heavy frying pan over high heat, reduce the gas to low and add the flatbread without adding oil.
11. Cover with a lid and fry for a few minutes until the dough begins to rise.
12. Turn over to the other side and cover again.
13. Place the finished pie on a plate and grease the surface with butter.

Let cool a little, cut into triangles and invite the family to breakfast.

Pie with sorrel and strawberries

A very beautiful and tasty pie can be quickly prepared in the summer from fresh berries and sour sorrel leaves.

Products:

• flour – 180 gr.;
• sour cream – 200 gr.;
• sorrel – 200 gr.;
• strawberries – 200 gr.;
• apple – 1 pc.;
• eggs – 3 pcs.;
• sugar – 250 gr.;
• soda – 10 g;
• vanillin, semolina.

Manufacturing:

1. In a bowl, beat the eggs with half the sugar. Add sour cream or heavy cream, soda, vanilla and flour.
2. Grease the frying pan with oil and sprinkle with semolina or breadcrumbs.
3. Cut the apple into small cubes.
4. Wash the strawberries. Remove the stems and cut into quarters.
5. Wash the sorrel, dry with a towel and chop into strips. Place in a colander and pour over boiling water.
6. Place a layer of apples, then strawberries and sprinkle everything with granulated sugar.
7. Place a layer of sorrel and sprinkle it with sugar, and if it has a lot of moisture, you can add a little starch.
8. Pour in the dough and bake in a preheated oven for about half an hour.
9. Check doneness with a toothpick.

Transfer the finished pie to a dish, cut into portions, and invite everyone to drink tea.

Potato pie with sorrel and fish

This hearty pie can be prepared for lunch or dinner for the whole family.

Products:

• flour – 550 gr.;
• milk – 300 ml;
• potatoes – 3 pcs.;
• sorrel – 150 gr.;
• smoked fish – 100 gr.;
• eggs – 5 pcs.;
• yeast – 10 g;
• butter – 100 gr.;
• salt, sugar.

Manufacturing:

1. Dissolve the yeast in warm milk, add a tablespoon of sugar and a little flour.
2. Place in a warm place and cover with a warm blanket.
3. Peel the potatoes, boil in salted water and mash.
4. Add three eggs, melted butter, salt and flour to the milk mixture. Knead the dough by adding the cooled mashed potatoes, cover and leave to rise.
5. Wash the sorrel, dry it with a towel and chop finely.
6. Simmer in a frying pan with melted butter.
7. Remove the skin and bones from hot smoked fish and divide into small pieces.
8. Divide the finished yeast dough into two parts and roll out a piece onto the base.
9. Grease the pan with oil and place the dough, forming sides.
10. Place the sorrel and place pieces of smoked fish on top. You can grate a hard-boiled egg.
11. Cover with a second sheet of dough, pinch the edges and poke a few holes with a fork.
12. Stir the egg yolk in a cup and brush the surface of the pie with it.
13. Place in a preheated oven for forty minutes.
14. Grease the finished pie with butter so that the dough is soft and cut into pieces.

Serve this hearty and delicious dish for lunch or dinner with a vegetable salad.

Pie with sorrel and pears

Another pie recipe that can be whipped up before guests arrive.

Products:

• flour – 300 gr.;
• kefir – 200 ml;
• sugar – 100 gr.;
• sorrel – 200 gr.;
• pears – 3 pcs.;
• eggs – 2 pcs.;
• soda – 10 g;
• butter – 50 gr.;
• salt, powdered sugar.

Manufacturing:

1. In a bowl, beat kefir, egg and half the sugar with a mixer.
2. Add flour, a pinch of salt and soda.
3. Wash and dry the sorrel and chop into strips.
4. Wash the pears, remove the core and chop into cubes.
5. Place butter and apples in a frying pan.
6. Simmer for a few minutes and then add the sorrel and sprinkle with sugar.
7. You can add vanilla sugar or cinnamon to the filling if desired.
8. Place most of the dough in a greased frying pan, form sides and spread the filling in an even layer.
9. Cover with a second layer of dough, pinch the edges and prick with a fork.
10. Whisk the yolk in a bowl and brush the surface.
11. Bake for about half an hour and check doneness with a toothpick.
12. Place the finished pie on a plate and sprinkle with powdered sugar.

Serve with tea to your loved ones or unexpectedly visiting friends.

Sorrel can be used to make both sweet and savory fillings for pies, pies and puff pastries. Try baking this delicious pie with any dough that you like best or is better at. Bon appetit!