The best recipes for fresh sorrel dishes. (updated)

• 500 g chicken meat;
• 2½ liters of water;
• salt - to taste;
• 5–7 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons vegetable oil;
• 4 eggs;
• 1 bay leaf;
• 2 bunches of sorrel;
• several sprigs of parsley;
• sour cream - to taste.

Preparation

2. Okroshka with sorrel on kefir

Ingredients:

• 6 potatoes;
• 3 eggs;
• 1 bunch of sorrel;
• 1 bunch of green onions;
• ½ bunch of dill;
• ½ bunch of parsley;
• 3 cucumbers;
• 8–10 radishes;
• salt - to taste;
• 1 liter of low-fat kefir.

Preparation

3. Salad with sorrel, corn and cucumbers

Ingredients:

• 4 eggs;
• 2 cucumbers;
• ¼ bunch of dill;
• ½ bunch of sorrel;
• 300 g canned corn;
• salt - to taste;
• sour cream or - to taste.

Preparation

Boil the eggs hard, cool and peel. Cut eggs and cucumbers into small cubes. Chop the greens. Mix these ingredients with the corn, after draining the liquid. Salt the salad and season with sour cream or mayonnaise.

4. Omelet with sorrel

Ingredients:

• ½ liter of water;
• salt - to taste;
• 1 bunch of sorrel;
• 1 onion;
• 1 tablespoon vegetable oil;
• 2 eggs;
• 3 tablespoons milk;
• ¼ bunch of parsley;
• ¼ bunch of dill;
• 50 g butter.

Preparation

Place a saucepan of water over low heat, add salt and bring to a boil. Place the sorrel in boiling water for a couple of minutes, then drain in a colander. When the water has drained, finely chop the sorrel with a knife.

Chop the onion and fry in hot vegetable oil until golden brown. Add sorrel and fry lightly too.

Beat eggs with milk, add salt, onion, sorrel and chopped herbs and mix. In another frying pan, melt the butter. Add the omelette mixture and fry over moderate heat until the omelette is firm.

5. Sorrel sauce

Ingredients:

• 150 ml heavy cream;
• ½ bunch of sorrel;
• 50 g butter;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons chicken or vegetable broth - optional.

Preparation

Pour the cream into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Finely chop the sorrel and lightly fry it in another pan with melted butter.

Pour in the cream, add spices and cook until thickened over low heat. If the sauce seems too thick, add broth and stir well. Sorrel sauce goes well with fish and chicken.

6. Pies with sorrel, green onions and eggs

Ingredients:

• 600 g flour;
• 3 tablespoons sugar;
• salt - to taste;
• 8 g dry yeast;
• 250 ml warm milk;
• 80 ml kefir;
• 5 tablespoons of vegetable oil;
• 4 eggs;
• 3 bunches of sorrel;
• 1 bunch of green onions.

Preparation

Sift the flour, make a well in the middle and add sugar, a pinch of salt and yeast. Pour in milk and kefir, stir, cover with a towel and leave for 15–20 minutes. Then pour in the oil and knead the dough well with your hands. Cover again with a towel and leave in a warm place for a couple of hours.

Boil three hard-boiled eggs, cool, peel and cut into small cubes. Finely chop the greens and place them in a preheated frying pan for a minute. Transfer the onions and sorrel to a plate and season with salt. After a few minutes, drain the resulting juice and mix the greens with the egg.

Divide the dough into small equal parts and form them into flat cakes. Place the filling in the center of each and make pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake at 200°C for 15–20 minutes until the pies are lightly browned.

7. Puff pastries with sorrel, cottage cheese and cheese

Ingredients:

• 1 bunch of sorrel;
• 250 g cottage cheese;
• 100 g hard cheese;
• 2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g.

Preparation

Finely chop the sorrel. Mix it with cottage cheese, grated cheese, chopped garlic, spices and one egg. Roll out the dough and divide into equal squares. Place the filling on each and brush the edges with water. Form puff pastries by covering the filled part with the other half of the dough.

Place the puff pastries on a parchment-lined baking sheet and brush with beaten egg. Place in an oven preheated to 180°C for 20–25 minutes until the puff pastries are lightly browned.

8. Cheesecakes with sorrel

Ingredients:

• 1 bunch of sorrel;
• 300 g;
• 1 egg yolk;
• a pinch of salt;
• 3 tablespoons sugar;
• 150 g flour;
• a few tablespoons of vegetable oil.

Preparation

Finely chop the sorrel. Add cottage cheese to it and grind in a blender until smooth. Add the yolk, salt and sugar and stir. Add flour and mix well again.

Heat oil in a frying pan over low heat. Form cheesecakes from the curd mass and fry until golden brown on each side.

9. Sweet pie with sorrel

Ingredients:

• 100 g butter;
• 200 g sugar;
• 350 g flour;
• 1 teaspoon baking powder;
• 200 g sour cream;
• 3 bunches of sorrel;
• ½ teaspoon cinnamon;
• 2 teaspoons potato starch;
• 1 egg.

Preparation

Grind the softened butter and half the sugar. Combine ⅔ flour and baking powder, add to butter mixture and stir. Place sour cream into the resulting crumbs and mix again. Add the remaining flour and knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour.

Cut the sorrel into long strips. Add the remaining sugar, cinnamon and half the starch to it and mix thoroughly.

Divide the dough into two parts and roll out two round layers. Place one layer in a mold with a removable bottom and compact it along the bottom and walls. Sprinkle the dough with the remaining starch, spread the filling and cover with a second layer of dough.

Firmly fasten the edges of the layers. Brush the dough with beaten egg and use a fork to poke several holes in the surface. Bake the pie at 180°C for approximately 40 minutes.

10. Sorrel jam

Ingredients:

• 2 bunches of sorrel;
• 100 g sugar;
• 3 tablespoons of water.

Preparation

Place finely chopped sorrel and sugar in a saucepan. Add water and place over medium heat. Cook, stirring constantly, for about 20 minutes until the jam thickens.

11. Sorrel lemonade

Ingredients:

• a piece of fresh ginger;
• 300 ml water;
• 3–4 tablespoons sugar;
• 1 bunch of sorrel;
• 1 liter of sparkling water;
• 2 lemons.

Most housewives call sorrel soup more familiarly and affectionately - green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then you will definitely like this.

Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.

Sorrel soup: classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

• water or broth - 1.5 l;
• sorrel – 2 bunches;
• potatoes – 2 pcs;
• boiled eggs – 2 pcs;
• butter – 20 g;
• salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth into a saucepan, just hold the container with the broth under hot water.

Preparation:

1. Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.

Don't forget to salt the broth and add your favorite spices!

1. We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
2. Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
3. In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.

Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Recipe for sorrel soup with egg

If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

• water or broth – 1.5-2 l;
• sorrel – 2 bunches;
• potatoes – 2 pcs;
• eggs – 2 pcs;
• onion – 1 piece;
• carrot – 1 piece;
• millet or rice - 3 tbsp. spoons;
• celery root, parsley and dill.

Preparation:

The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

1. Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
2. Grated carrots, onions and celery - the root gives a specific flavor, so it's not for everybody - fry it in vegetable oil. Add to soup.
3. Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the simplest recipe

The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Ingredients for the soup:

• sorrel – 2 bunches;
• chicken leg – 1 piece;
• potatoes – 3-4 pcs;
• carrots and onions – 1 piece each;
• eggs – 3 pcs;
• spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Preparation:

1. Prepare frying from chopped carrots and onions.
2. The chicken is cooked with diced potatoes and fried vegetables are added to it.
3. Finely chopped greens are the last to be added to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced ​​into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.

Let's prepare the necessary products:

• pork or beef pulp – 1 kg (with fat);
• sorrel – 1 bunch (300 g);
• potatoes - 3 pcs;
• onion and carrot – 1 piece each;
• eggs – 3 pcs;
• green onions, dill, parsley.

For spices we use bay leaf, black pepper, salt and celery root.

Preparation:

1. Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
3. When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
4. Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
5. The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Recipe for sorrel soup with mushrooms

Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.

For this culinary masterpiece you will need:

• water or broth - 1.5 l;
• champignons – 250 gr;
• potatoes – 2 pcs;
• sorrel – 1 large bunch;
• onion and carrot – 1 piece each;
• spices, herbs and boiled eggs for decoration.

Preparation:

1. Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices, for example, bay leaf and peppercorns!

1. Boil the vegetables until tender. Remove the onion and bay leaves.
2. And we launch the final ingredient - fresh sorrel and any herbs to taste.
3. After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel cream soup

The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you will need:

• water or broth - 1 l;
• sorrel – 2-3 bunches (400 g);
• potatoes - 3 pcs;
• cream cheese – 150 gr;
• cream – 100 ml;
• onion – 1 piece;
• garlic, green onion, spices;
• boiled egg - 1 pc for decoration.

Preparation:

1. In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
2. We also send finely chopped potatoes there. Fry and add hot water or broth.
3. Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
4. Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you new recipes!

Dishes made from sorrel have a pleasant, refreshing taste, and in addition. Considered extremely beneficial for health. After all, sorrel is rich in vitamins and microelements. From this wonderful plant you can prepare not only traditional green borscht, but also many other tasty and simple dishes. We bring to your attention the most original, easy-to-follow and affordable recipes.

You can make cold soups, all kinds of snacks, salads and even ice cream from sorrel leaves!

Okroshka with sorrel

Finely chop four bunches of sorrel, six cucumbers, and a bunch of radishes. Add to this a glass of canned green peas and green onions. All ingredients should be mixed and poured with a liter of low-fat kefir diluted with two glasses of cold water.

Appetizer of sorrel with nettles

Pour boiling water over half a glass of young nettle leaves and chop. Mix nettles with half a kilogram of finely chopped sorrel. After this, add two hard-boiled and diced chicken eggs. All you have to do is season the dish with mayonnaise or sour cream to your taste and the dish is ready!

Sorrel ice cream

To prepare this unusual vitamin dessert, chop a bunch of fresh sorrel and then place it in the freezer. Add the egg yolk, three tablespoons of cream to the frozen sorrel and beat it all with a blender. You can add honey or sugar to the resulting mass to taste. Place the ice cream in the molds and then place it in the freezer.

Potato salad with sorrel

To prepare this dish, boil several new potatoes and cut them into four parts. Place a bunch of sorrel cut into strips and more chopped herbs into a large bowl. Then add potatoes and two lightly salted cucumbers cut into pieces. To these ingredients add four boiled quail eggs, cut into slices. Stir the salad and season it with vegetable oil.

Sorrel and spinach salad

For this dish you will need half a kilogram of spinach and fresh sorrel leaves, as well as four stalks of green onions. These ingredients need to be washed and chopped. Next, add two diced boiled eggs to the greens. It is recommended to dress the salad with sunflower or olive oil with the addition of lemon juice.

Sorrel soups

Soups made with sorrel are especially popular and loved by housewives. There are many different ways to prepare it. So you can add chicken, cheese, raw or boiled eggs to sorrel soup. We offer you the most simple options for such first courses.

Classic sorrel soup

A clove of chopped garlic, sauté in vegetable oil. Place coarsely chopped sorrel leaves (approximately two hundred grams) in a pan of boiling water. Add poached garlic to it, add a couple of tablespoons of chopped parsley. Simmer over low heat for ten minutes. Then the soup should be placed in a blender, grind, add sour cream and cream to taste. The soup can be consumed both hot and cold.

Soup with sorrel in a slow cooker

This soup is prepared very simply and quickly, saving time on cooking. So, first, finely chop the onion. Chop a bunch of sorrel, dill, parsley and cilantro. The multicooker should be turned on to the “baking” mode, setting the time mode to thirty minutes. Fry the onions in vegetable oil for ten minutes, and then add all the other ingredients to the slow cooker, add salt and add a liter of water. It is recommended to pour a beaten egg into the finished soup.

Pearl barley soup with sorrel

This first course can be prepared with meat broth. You should start cooking by boiling the pearl barley, as this is a fairly lengthy process. While the pearl barley is preparing, start frying. To do this, grate the carrots, chop the onion and fry it all in vegetable oil. Cut three potatoes into cubes. Sorrel leaves (one hundred and twenty grams) must be thoroughly washed and then chopped. When all the ingredients are ready, place the potatoes in a saucepan with boiling broth, and after ten minutes add the pearl barley to it. After about twenty minutes you can season the soup with fried onions and carrots. Add sorrel five minutes before the dish is ready, so it will retain its beneficial properties as much as possible. Pearl barley soup with sorrel is served with sour cream and half a hard-boiled egg.

Sorrel soup with cabbage

First, prepare the broth and bring it to a boil. Throw two diced potatoes into the pan with the broth. After ten minutes, add finely shredded white cabbage (approximately four hundred grams). While the vegetables are boiling, prepare a fry of chopped onions with grated carrots, add grated tomato to them and simmer for a while. Add the dressing to the soup. After five minutes, add the sorrel leaves, cut into strips (two to three bunches), into the pan. When the dish boils, you need to reduce the heat and simmer the soup for about five minutes. Then you need to let the dish brew, season with finely chopped boiled egg and you can serve the soup!

Sorrel soup with stew

This dish turns out to be nourishing and rich, and besides, this soup is prepared much faster than with broth. So, fry chopped onions and carrots in sunflower oil until they have their characteristic color. Peel four potatoes and then cut into cubes. Place the potatoes in boiling water. And after ten minutes, add the contents of one can of stew to it and cook for seven minutes. After that, send one hundred and fifty grams of sorrel cut into ribbons there. In ten minutes the soup will be ready!

Sorrel and chicken dishes

Sorrel and chicken They are an excellent culinary combination, bursting with a piquant taste; the main thing is to prepare them correctly. We bring to your attention the most popular and affordable recipes.

Chicken with sorrel in French

Cut one and a half kilograms of chicken into medium-sized pieces and fry in butter. When the meat acquires an appetizing golden hue, reduce the heat and add two hundred grams of finely chopped sorrel to the chicken. Next, cover the pan with a lid and simmer the dish for about five minutes. When the sorrel releases its juice, season the dish with spices to your liking and simmer for about ten minutes.

Sorrel sauce

Fried chicken meat can be served with a special sorrel sauce, which will give the dish a pleasant sourness, special piquancy and unique taste.

To prepare sorrel sauce, you will need one bunch of this plant. Wash the sorrel leaves, dry them, and then grind them in a blender until pureed. Add finely chopped herbs, spices, a little lemon juice to the resulting mass and the sauce will be ready!

Chicken soup with sorrel

Boil half a chicken cut into pieces until cooked. Place eight potatoes, cut into small cubes, into the boiling broth and reduce the heat slightly. While the potatoes are boiling, prepare the dressing by sautéing chopped onions and grated carrots in sunflower oil. Wash the sorrel leaves, green onions, and dill and then chop them. When the potatoes have softened, add the herbs and fry to the soup, bring to a boil and cook for a couple more minutes.

Pies with sorrel

Sorrel serves as an excellent base for all kinds of fillings. It is used in the preparation of various baked goods.

Sweet pies with sorrel

To make these pies, prepare any yeast dough, and while it is rising, you can start filling. To prepare it, take three hundred grams of sorrel, rinse and chop very finely. Place the chopped greens in a deep bowl and press with your palms so that the sorrel releases the juice. In principle, the filling is ready. Now roll out the dough, make small cakes out of it and put the prepared filling in the middle of each, sprinkling with granulated sugar. Ready pies place on a baking sheet. Brush their surface with pre-beaten egg, then place in a well-heated oven for twenty minutes.

Fried pies with sorrel

To prepare the dough you will need a glass of kefir. Add a tablespoon of sugar, one egg and two tablespoons of melted butter. Gradually add flour (three hundred grams) and knead the dough until it acquires sufficient density. Now move on to the filling. To do this, chop one hundred grams of sorrel leaves and season them with four tablespoons of sugar. Next, you need to roll out the dough into a layer half a centimeter thick and use a glass to cut it into circles. Place the sorrel filling in the middle of the circle, then cover with another circle and pinch the edges. The pies are fried in vegetable oil until golden brown.

Preparing sorrel for the winter

Many housewives strive to prepare winter sorrel , so that during the cold months, you can delight your family with rich vitamins and summer-style refreshing dishes. There are many ways to prepare this product. The most popular methods include freezing, pickling and canning. Let's look at these recipes in more detail.

Freezing

To begin with, the sorrel leaves should be washed well and dried thoroughly. After this, chop the sorrel, place in airtight freezer containers and place in the freezer. It is not recommended to defrost sorrel before use.

Pickling

In order to make a blank in this way, you will need a special wooden tub. True, some housewives manage to pickle sorrel in a glass bottle. So, place pre-washed and dried sorrel leaves in a prepared container in layers, sprinkling each layer with coarse salt. Place the press on top. Before use, salted sorrel should be washed in cold water.

Canned sorrel

Cut the sorrel into fairly large strips. Bring two liters of water to a boil and place the prepared sorrel in it. After a few seconds, when the greens have darkened slightly, remove the sorrel using a slotted spoon and place in a pre-sterilized jar. Add a small amount of water to the jar, then roll it up.

Thus, sorrel dishes They allow you to significantly diversify your diet, as well as provide the body with a whole range of useful substances.

Sorrel is widely available most of the hot period of the year, but not every housewife knows how to use all this abundance in the kitchen. Most people, out of habit, prepare first courses from greens, while others are actively looking for what can be prepared from sorrel other than soup. To help the latter, we have put together a small selection of alternative recipes.

How to prepare sorrel filling for a pie?

If you are still wondering what can be made from sorrel other than soup, then stop at the second most popular dish made from this green - sorrel pie.

Ingredients:

• shortbread dough;
• butter – 35 g;
• onions – 165 g;
• dry white wine – 45 ml;
• flour – 10 g;
• sorrel leaves – 155 g;
• eggs – 2 pcs.;
• heavy cream – 210 ml;
• hard cheese – 115 g.

Preparation

Using melted butter, saute the onion half rings, add sorrel to them, pour in the wine and wait until the leaves wilt. Add flour and mix the base of the future filling well.

Beat a couple of eggs with cream. After rolling out the dough, fill the mold with it and spread the sorrel filling on top. Sprinkle everything with cheese and pour the cream mixture over it. Bake at 190 degrees for 40 minutes.

How to cook pies with sorrel?

We have already described recipes for pie dough more than once, so choose any of them to your taste and start cooking.

Ingredients:

• yeast dough – 440 g;
• sorrel – 330 g;
• eggs – 6 pcs.;
• green onions - a bunch.

Preparation

Before making sorrel pies, chop the sorrel and mix it with onion greens. Simmer the greens in the pan for about a minute to allow them to settle. Boil the eggs hard, and after chopping them, mix with the green filling.

Divide the dough and form each into a patty. Bake or fry the pies until done.

How to make sorrel salad?

This salad combines the main ingredients of spring: young asparagus, fennel and juicy sorrel greens.

Ingredients:

For the salad:

• green asparagus – 420 g;
• fennel bulb;
• a handful of arugula leaves;
• a handful of sorrel;
• apple – ½ piece;
• grated parmesan – 55 g.

The delicate, sour taste of sorrel is refreshing in any heat. But they love sorrel not only for its gastronomic benefits: it is also very healthy. In addition, sorrel appears already in May, and you can collect and cook from it all summer. Until September, the sorrel remains tender and fresh (especially if the clearing with it is periodically mowed).

Sorrel brings us the very first spring vitamins and useful elements; it contains a lot of vitamin A, vitamin C, riboflavin, thiamine, phosphorus and iron.

The healing properties of sorrel have long been known to people.

• improves vision and is used in the prevention of cataracts;
• has an antiviral effect;
• useful for anemia;
• strengthens joints;
• helps cleanse the body of heavy metals;
• used to prevent diabetes, heart disease, hypertension.

Important! Oxalic acid contained in the plant in large quantities can cause heartburn and contribute to the formation of kidney stones.

How to cook sorrel

When heat treated, sorrel instantly... disappears. It becomes ten times less than it was fresh. It first darkens and then turns brown. Moreover, sorrel reaches readiness in literally 1 minute in a frying pan, and even less in boiling water, a few seconds are enough.

So it is better not to subject sorrel to long-term heat treatment, quickly fry or scald it, so as not to lose all the beneficial substances.

Attention! Due to the presence of acid, sorrel easily reacts with metals. Therefore, you cannot cook sorrel in aluminum or cast iron dishes; it is better to use enameled ones - there will be no unpleasant metallic taste in your dishes.

Warm sorrel and potato salad

Photo: Shutterstock.com

4 new potatoes

1 bunch of sorrel

1 bell pepper

5-6 quail eggs

2-3 tbsp. vegetable oil

1 tsp mustard

1 tsp lemon juice

Step 1. Wash the potatoes, cut into circles or slices, sprinkle with oil and salt.

Step 2. Wash the pepper, remove the seeds, cut into large slices. Bake in the oven with potatoes.

Step 3. Boil the eggs hard and peel them.

Step 4. Coarsely chop the sorrel. Fine - greens.

Step 5. Beat butter with mustard, salt and lemon juice.

Step 6. Cut the eggs in half, place the potatoes and peppers in a bowl, add the eggs, herbs and sorrel. Mix very carefully and pour over the dressing. Serve warm.

Croissants with sorrel and sheep cheese

Photo: Shutterstock.com

1 pack of puff pastry

200 g sheep cheese

300-400 g sorrel

3 tbsp. butter

3-4 hard-boiled eggs

Step 1. Defrost the dough. Boil the eggs.

Step 2. Wash the sorrel, dry it on a towel and chop it not too finely.

Step 3. Heat half the oil and fry the sorrel in it for 3 minutes.

Step 4. Finely chop the eggs and combine with warm sorrel. Salt and pepper the filling.

Step 5. Roll out the dough into a layer, 1-1.5 mm thick, cut into triangles.

Step 6. Place a thin layer of filling on the dough, not going to the edge by at least 1.5 cm, crumble the cheese, roll the croissants from sharp corner to sharp corner.

Step 7. Bake in the oven, brushing the top with butter, until golden brown.

Sorrel jelly

Photo: Shutterstock.com

500 g sorrel

2/3 cup sugar

2 tbsp. starch

Pinch of salt

Step 1. Wash the sorrel, chop finely, add a small amount of water and simmer.

Step 2. Rub the sorrel through a sieve, add the rest of the water, sugar and cook for a few minutes.

Step 3. Dilute the starch in a small amount of cold water, add to the sorrel and boil for another 5 minutes. Serve the jelly chilled.

How to prepare sorrel for the winter

The most difficult thing in this matter is to find very small jars. The best is 100 grams. You can take baby food jars, the smaller the volume, the better.

But you will need a lot of sorrel, since a whole bowl of fresh sorrel fits into a tiny jar.

So: sorrel, boiling water and sterilized jars. Yes, and a slotted spoon. This is all we need for canning. The fact is that sorrel contains acid, which preserves it.

What to do: wash the sorrel, tear off and cut off the tough stems, no need to cut. Bring the water to a boil and add sorrel into it in portions. For 1 minute. Use a slotted spoon to remove the much reduced sorrel and place it in a jar. When it is full, close it tightly.

It is better to store in the refrigerator or in the cellar. When you use it, you need to immediately prepare the contents of the entire jar; if the jar is left open, the sorrel will instantly spoil. That's why we took the smallest jars. One is enough for a pan of green cabbage soup for four people, very convenient.