Sorrel filling for pies. Pies with sorrel - the secret of a juicy filling

If you have not tried sorrel pies yet, be sure to cook such pastries at home. Moreover, it is absolutely not expensive, especially if sorrel grows on your site.

The secret of the juicy filling for sorrel pies is quite simple. You just need to season the chopped fresh leaves with sugar, knead them a little and fill the product with the resulting mass. The incredibly spicy juicy taste of such a pie will definitely appeal to you, although at first glance it may seem a little unusual.

Pie with sorrel from puff pastry

Ingredients:

finished - 390 g;
fresh sorrel - 260 g;
medium-sized chicken egg - 1 pc.;
sugar sand - 150-170 g;
wheat flour - 30 g.

Cooking

Ready-made puff yeast dough must be removed from the freezer some time before the intended preparation of the pie and let it thaw. During this time, we sort out the sorrel, wash it and spread it on a towel to dry. Now we wash the sheets, get rid of the tails and cut into small pieces.

From the defrosted dough, we form two equal layers, rolling them out a little on a table dusted with flour, and laying one of them on the bottom of an oiled mold or baking sheet. Rub the sorrel with granulated sugar and immediately lay it on top. We cover the cake with a second layer, close and pinch the edges, coat the surface of the product with a beaten chicken egg and place it for baking in a hot oven. It must be preheated to 185 degrees. After twenty minutes, the cake will be browned and ready to be removed from the oven. After the product has cooled down a bit, cut it into portioned slices and we can try.

How to cook a delicious sorrel pie - shortcrust pastry recipe

Ingredients:

sifted wheat flour - 330 g;
creamy - 185 g;
baking powder - 10 g;
fresh sorrel - 180-240 g;
medium-sized chicken egg - 1 pc.;
granulated sugar - 90-120 g.

Cooking

First, let's make shortcrust pastry. To do this, sift flour into a bowl, add a little granulated sugar (about a tablespoon with a slide), pour baking powder into the same place and add a chicken egg and peasant butter. Thoroughly and hastily knead everything and divide the resulting dough into two unequal portions. We place the smaller one in the freezer, and place the larger one on the shelf of the refrigerator, putting it in a bag beforehand.

Starting to decorate the cake, we distribute most of the shortbread dough on the bottom of the oiled baking dish, forming not too high sides. Pre-washed, dried and chopped medium-sized sorrel is mixed with the remaining granulated sugar, put into a mold on the dough and evenly distributed over the entire surface. We take out the slightly frozen dough from the freezer and rub it on a coarse grater, distributing the chips over the sorrel.

Now it remains only to bake a shortcake in a preheated oven. To do this, we warm it up to a temperature of 185 degrees and keep the product in it for about thirty minutes or until the desired ruddy.

Puff pastry pie with sorrel and cheese

Ingredients:

Cooking

In this case, we will supplement the filling with sorrel with cheese. It is better if it is any soft cheese, which you just need to knead with a fork and add to the sorrel chopped and mixed with sugar. But if there is none, you can rub into the pie filling and a harder grade of the product.

Cut the puff pastry into two equal parts and roll each one out a little. We put one of them in a baking dish, having previously smeared it with oil, and put the prepared filling on top. We cover with a second rolled layer, pinch the edges, coat the product with a little beaten egg and make several notches with a sharp knife.

To bake the cake, place it for ten minutes in an oven preheated to 210 degrees, after which we reduce the heat to 185 degrees and keep the product until cooked and the desired degree of ruddy.

Unfortunately, many believe that the use of sorrel is limited to various borscht and soups. However, this is not at all the case, because this plant is obtained simply. Baking with sorrel is always surprisingly juicy, with a pleasant sweet and sour taste.

The uniqueness of the sorrel filling is that it can be both sweet and salty. Any dough can also be used. In addition, do not forget that sorrel leaves contain a huge amount of vitamins, tannins, ascorbic acid and carotene, which are necessary for the normal life of every person.

A nice bonus for losing weight is the low calorie content of sorrel. Thus, you can bake, which are quite low in calories. We offer you several recipes for sorrel filling for pies that you will definitely like. The following amount of filling is indicated for the dough 500-600 g.

Sweet sorrel filling

Ingredients:

sorrel - 3 bunches
sugar - 150 g
starch - 2 tbsp. spoons

First of all, you need to rinse the sorrel well on both sides, dry it on paper and chop finely. Next, sprinkle the sorrel with sugar, knead with your hands and leave for 10 minutes. After that, mix with starch.

Green filling with eggs

Components:

sorrel - 150 g
eggs - 3 pcs.
butter - 3-4 tbsp. spoons
green onion - 50 g
black pepper - to taste
homemade mayonnaise - 1 tbsp. spoon

We chop boiled eggs into cubes, cut green onions and washed sorrel. Melt the butter in a frying pan, fry together with sorrel for several minutes. Stir the filling regularly and simmer until the greens are reduced by 2 times. Then mix greens with eggs, pepper to taste. To make the filling more homogeneous, add a spoonful of homemade mayonnaise.

Sorrel and cheese filling

Components:

sorrel - 150 g
soft cheese - 150 g
sugar and salt - a pinch

We sort out the sorrel, cut off the tails, dry it and finely chop it. We cut the cheese into small strips, but in this case it is not recommended to use a grater. Cheese, Adyghe cheese and feta are suitable for this recipe. Add a little sugar and salt to the cheese with sorrel.

Sorrel and Rhubarb Stuffing

Ingredients:

sorrel - 150 g
rhubarb stalks - 150 g
brown sugar - 2-3 tbsp. spoons
potato starch - 10 g

My sorrel and rhubarb, cut and send to the fire in a pan. Sprinkle with sugar, simmer for a few minutes over low heat, stir. After 5 minutes, add starch, stir so that no lumps remain.

Stuffing with rice and sorrel

Components:

Mix boiled rice, grated boiled eggs, chopped onion and sorrel. We mix everything well, not forgetting to sprinkle with Provence herbs or other favorite seasonings.

Curd filling with sorrel

Components:

cottage cheese - 100 g
sorrel - 150 g
potato starch - 1 tbsp. spoon
sugar or sweetener - 2 tbsp. spoons
vanilla sugar - 1 teaspoon
cinnamon - 0.5 tsp

We cut the sorrel finely, mix it with cottage cheese, grated with sugar. Next, add starch, vanilla sugar and a little cinnamon for flavor.

Ruddy pies from the oven stuffed with sorrel are an interesting experiment, a baking option that can become a crown number in the “program” of the hostess.

The fresh “fruity” taste of the sorrel mass, unexpectedly reminiscent of ground gooseberries, will pleasantly surprise any skeptic.

Sorrel leaves with salt and pepper, chopped eggs or green onions, boiled rice, small pieces of meat can become a worthy alternative to filling with sugar. Contrasting with sweet dough, this filling forms completely new, original taste sensations that can attract inveterate gourmets.

Ingredients

Dough:

1 st. ryazhenka
2 tsp baking powder
1 chicken egg
50-60 ml vegetable oil
1 tsp granulated sugar
0.5 tsp salt
2-2.5 st. wheat flour

1-2 bunches of sorrel
100 g granulated sugar
1 chicken yolk for brushing

Cooking

1. In a deep container, mix a chicken egg with sugar and salt.

2. Pour ryazhenka and vegetable oil. It is desirable to use the oil without aroma.

3. Pour the baking powder and wheat flour. Let's knead a stiff dough.

4. Leave the dough ball for 15-20 minutes, covering it with a scarf or towel. This is the optimal time for gluten activation.

5. Wash the sorrel leaves and cut them into ribbons, cutting off the bases. Let's put it in a container.

6. Pour boiling water over and leave for 5 minutes. During this time, the greens will change their color and decrease in mass by half. We throw it in a colander and carefully remove the remaining water.

7. Again, move the mass from the sorrel into the container and fill it with sugar. Mix and leave for 5 minutes.

8. During this time, divide the dough into small pieces.

9. Roll out each of them and put 1-1.5 tsp on it. fillings.

10. Let's form small pies and turn them over so that the seam is on the bottom.

11. Put all the pie blanks on parchment paper, laid on a baking sheet, and grease with egg yolk. Place the baking sheet in the oven for 20-25 minutes at 180-200C.

We take the finished pies out of the oven and put them on the prepared dish. Serve with aromatic tea.

Note to the owner

1. Sorrel, stored in the freezer, is recommended to be thawed in a gentle way, like meat and fish. It is placed in a closed vessel and placed on the refrigerator door or in the vegetable compartment. It will thaw for quite a long time, but the leaves will remain intact, and the stems will remain juicy. It would seem that they will still go to the filling - why such trouble? The fact is that the plant, compressed even before baking, inside the pie will turn into an unappetizing lump. In addition, gradual defrosting prevents the loss of vitamins.

2. Oxal mass has a very weak odor of its own, so its flavors are appropriate - citrus zest, any natural essence (anise, vanilla), small ginger chips, cinnamon powder.

3. Before laying out the green cuts on the dough blanks, you need to make sure that it is dry. Moisture, especially when mixed with sugar, will prevent the bottoms from baking and rising. In addition, because of it, the bottoms will burn.

4. The best batch is obtained with 4% fermented baked milk. Such a fermented milk product has two significant advantages that are significant for the test: it is fatty and thick. After mixing with flour, the semi-finished product will turn out elastic, resilient. The pulp of ready-made pies will become large-pored and airy.

Sorrel is a sour and attractive delicacy of our childhood. Sorrel is summer, a garden, a kitchen garden, rest at the grandmother's. This plant brings back many fond memories. So let's refresh our memory and cook sweet sorrel pies.

The recipe is simple and step by step. The ingredients are very available (in summer). Therefore, these pies can rightly be considered "summer".

Sweet pies with sorrel

In our case, the dough will be considered ready. You can take ready-made weight yeast dough in the store without wasting time. Although, if you want to knead your own homemade dough, then please take a look, for example, at. It shows the process of making dough for pies.

Ingredients:

Yeast dough - 1 kg.
Fresh sorrel - 400 g.
Sugar - 1 cup;
Chicken egg - 1 pc.

Step by step cooking

Pies with sorrel - the secret of a juicy filling

Since the dough is already there, we will begin to prepare the filling for the pies. To make it tender and juicy, you need to follow just a couple of simple rules:

Sorrel should go into pies fresh, without heat treatment.
Do not overdry the pies in the oven.

That's the whole secret. The fact is that sorrel itself is very juicy.

In our case, the sorrel needs to be washed and simply cut into small strips (3-4 cm).

Slightly knead with your hands, like cabbage. To get juice.

Modeling and baking pies

Divide the dough into equal pieces, which should be thinly rolled out with a rolling pin.
For each resulting cake, put 1-3 tablespoons of sorrel.
Sprinkle sugar on top. The more sugar, the sweeter the pies will be.
Close up the pies, pinch the seams tightly so that the juice does not run away.
Line a baking sheet with paper. Although, you can just lubricate with oil.
Place pies on a baking sheet.
Whisk the egg in a bowl and brush over the patties.
Preheat the oven to 190 degrees and bake the pies for 20-30 minutes until they are golden.

By the way, if you want sweet pan-fried sorrel pies, no problem! Just pour oil into a frying pan and heat it up. Fry on both sides until golden brown.

When the first greenery appears on our beds, we are happy to note that spring has come into its own. What grows in our summer cottages before anything else? That's right, it's rhubarb, and we already have a whole cycle of recipes using it. These are different , and and .

Then comes the second line of green plants, these are the so-called leafy vegetables, and these include the well-known various varieties of leaf lettuce, spinach and sorrel.

And the latter is the most popular in our area. Sometimes they ask - "What can be cooked from sorrel besides green cabbage soup?" And you can cook a lot of things. And today we will look at many interesting recipes for dishes from this healthy green plant.

Everyone knows the traditional dishes with its use - this is green borscht, or cabbage soup, which can be cooked both lean and meat, or fish, as well as pies and pies with sorrel. But you can cook vitamin salads using it, and even main dishes.

Today we will cook them, and other, less well-known dishes. And if you love this green plant, then the article will undoubtedly be useful to you.

Such salads are good because they retain all the useful vitamins and minerals. Especially if we did not carry out preliminary heat treatment with the vegetable.

Usually, the ingredients can contain different vegetables - this is a radish, and a cucumber, and a tomato, and cabbage. Of course, various other greens are also added - green onions, parsley, dill, spinach, young tops from beets. Very often, a boiled egg is added to such salads, or only yolks.

From these combinations of products, many different options can be prepared, where you can add our green vegetable in different quantities. Somewhere it can be the main component, and somewhere it can be only as an additive.

The most famous and popular salads are prepared with tomatoes and cucumbers, with radishes and eggs. And if the first one is prepared very simply - everything is cut arbitrarily, mixed and seasoned with olive oil and salt. Then all the subsequent ones have some features that are worth talking about in more detail.

Vitamin salad with egg and radish

We will need:

sorrel - 200 gr
radish - 200 gr
canned green peas - 100 gr
egg - 2 pcs
green onions - 50 gr
sour cream - 3 tbsp. spoons
greens
salt - to taste

Cooking:

1. Thoroughly rinse the radishes, clean them of dirt and cut into small pieces in any known way.

If it is possible to use red and white radishes, then it will be very good. The salad will turn out more beautiful and rich in taste.

2. Sort the sorrel and rinse under running water. Let drain and pat dry with paper towels. Then cut into not very small strips.

3. Green onions and greens (you can cut dill and parsley).

4. Cut the egg into small cubes. Leave a little for decoration. Drain liquid from canned peas.

5. Combine all components, salt and mix gently.

6. Top with sour cream. Decorate beautifully with radishes and fresh herbs.

Since in this version of the salad we do not heat the vegetables, it turns out to be just super vitamin. Therefore, cook it more often and replenish the balance of vitamins after a long winter.

Salad with cucumber and spinach

When the first sorrel grows, many do not know what to do with it. And of course, the first thing that comes to mind is to use it in a salad. But the question is how? And here is the recipe.

We will need:

sorrel - 150 gr
spinach -150 gr
cucumber - 1 piece (small)
garlic - 1-2 cloves
dill - 2 - 3 sprigs
nuts - 0.5 cups
vegetable oil - 2 tbsp. spoons
vinegar 9% - to taste
salt - to taste

Cooking:

1. Sort the sorrel and spinach leaves and rinse thoroughly under running water.

2. Boil in lightly salted water.

Leaves should be boiled in different pots. Sorrel is acidic and will affect the taste of spinach. It will lose its tenderness and become tough and less tasty. In addition, it will change its color to a less pleasant one.

Boil the leaves for no more than 5 minutes. But even less is better.

3. Let the water drain and cool. Then chop coarsely.

4. Cut the cucumbers not very finely, you can choose any cutting method.

5. Prepare dressing sauce. Crush the nuts in a blender, add garlic, green onions and dill there. Dilute with hot water to the consistency of thick sour cream.

6. Add salt and vinegar to taste, pour in vegetable oil. Mix.

7. Mix chopped leaves with cucumber and put on a salad plate.

8. Top with the resulting dressing sauce.

Serve at the table and eat with pleasure.

Warm salad "Country" with egg

We will need:

sorrel - 100 gr
lettuce leaves - 100 gr
egg - 6 pcs
butter - 2 tbsp. spoons
fat cream - 3 tbsp. spoons
salt - to taste

Cooking:

1. Sort out lettuce leaves (any) and sorrel, remove debris and rinse thoroughly in running water.

2. Boil lettuce leaves in salted water for 2-3 minutes, then drain the water and put them in a colander so that all the water and leaves cool down.

Cut the leaves into strips.

3. Sorrel cut into the same strips.

4. Heat half the butter in a frying pan and put the chopped leaves on it.

5. Add chopped lettuce leaves to the pan and mix gently. Salt a little and pour the cream on top, trying to distribute them evenly.

6. Mix eggs by beating them with a fork, salt a little and pour over the prepared mixture. Cover with a lid and put on a very slow fire so that the eggs are baked, like in an omelet.

You can also bake the mixture in the oven. In this case, it will turn out more ruddy.

7. Serve hot or warm.

Sorrel salad with nuts

We will need:

sorrel - 350 gr
onion - 1 pc.
walnuts - 15 pcs
milk -0.5 cup
parsley - 3 - 4 sprigs
salt - to taste

Cooking:

As you know, sorrel is a biennial plant.

Young leaves of the first year are most useful. They have more useful trace elements and vitamins, as well as less unwanted acid. So try to use first-year plants.

1. Clean the leaves of debris and rinse thoroughly under running water. Then scald them in boiling water to make the leaves soft. Salt the water for this.

Then throw them in a colander and let the water drain. Then let them cool and cut as you like. It can be both large and small.

2. Peel and finely chop the onion. Pour boiling water over and leave for 5 minutes to remove the bitterness. Then drain the water.

3. Peel nuts, or take already peeled ones. Remove partitions and grind. You can roll them with a rolling pin, or you can grind them with a blender. In the first case, they will be larger, and in the second, naturally smaller.

4. Pour the nuts into the milk and add a little salt to the mixture.

5. Add sorrel, onion and chopped parsley to the mixture.

6. Gently mix the contents and put on a salad plate. Decorate beautifully with nuts and fresh herbs. Serve to the table.

Nuts can be used not only walnuts, but also any others. If they are not chopped so finely, then the salad can be seasoned not with milk, but with olive oil.

Experiment, and every time you will get a new interesting dish.

Salad with carrots and cheese with pesto sauce

But I found such an interesting recipe when I was preparing the material for this article. I have never seen such a salad option before, but judging by the description, it turns out quite tasty.

And although I have not yet had time to try to cook this recipe, since the sorrel has not yet grown with us, I would like to offer you a recipe. Too bad he's good!

Here is such a beautiful, and I'm sure, delicious salad, the author of the recipe turned out. We are waiting for this green vegetable to grow in our country, and we will certainly cook it.

First course recipes

A special place in the preparation of dishes is occupied by cabbage soup, borscht, okroshka and holodniki. And also not often seen in our time - botvinya.

Shchi and borscht are prepared and served both hot and cold. But the rest of the soups are served chilled and are very good on hot summer days.

They are prepared on water and on kvass, with the addition of kefir or sour cream. They contain a lot of fresh herbs and fresh vegetables. Many of them are prepared without meat. But in all recipes, if desired, you can include meat. And somewhere even use fish or crayfish.

In the summer, such soups are accepted simply with a bang! They are loved and cooked with pleasure. Let's give them their due attention.

Sorrel and nettle soup with egg

We will need:

sorrel - bunch 250 gr
nettle - bunch 250 gr
potatoes - 2-3 pieces
onion - 1 pc.
melted butter - 1 tbsp. spoon
flour - 1 tbsp. spoon
green onions - 2 - 3 pcs
salt, pepper - to taste
peppercorns - 3 - 4 pcs
bay leaf - 1 pc.
boiled egg - 3 pcs (for serving)
parsley, dill - for serving
sour cream - for serving

Cooking:

1. Pour water into the pan, about 2 liters and put it to boil. In the meantime, sort the nettles and rinse under running water. It is best to use young sprouts, in which the stem is not yet hard.

2. As soon as the water boils, put nettles in it and cook for 10 minutes. Then throw it on a sieve, let the water drain and squeeze lightly.

3. In the meantime, the nettle is being cooked, peel and cut the potatoes into not very large cubes. After draining the broth, bring it to a boil again and add the potatoes. Cook for 12-15 minutes until done.

4. Cut the onion into small cubes and fry it in melted butter. As soon as it is slightly reddened, add flour (an incomplete tablespoon), and fry everything together. Then pour a little broth from the pan and simmer everything while the potatoes are boiled.

5. Puree the cooled nettle with a blender, or you can pass it through a meat grinder.

6. Sort the sorrel and rinse thoroughly under running water and cut into strips.

7. As soon as the potatoes are ready, add mashed nettles, fried onions with flour, chopped sorrel, black peppercorns and bay leaves to the pan. Add salt and pepper to taste.

8. Bring to a boil and cook for 2 minutes. Then turn off and you can immediately pour into plates.

9. Serve with chopped greens and an egg, seasoned with sour cream.

Shchi is desirable to cook at one time. The next day, it will lose its taste and most of the vitamins.

However, this applies to all dishes prepared from sorrel.

You can also use spinach instead of nettle. You can serve cabbage soup by slicing boiled meat or fish into them. And if you eat them cold, then fresh cucumbers can be added to the recipe.

In fact, there are quite a few recipes for cabbage soup using sorrel. Unfortunately, I can't post them all in one post. So there will be more recipes on this topic.

Ukrainian green borscht with meat and egg

Borsch from this green leafy vegetable can be cooked with or without meat. And although our article is in the Vegetarian Dishes section, I will tell you how to cook it with meat. But if you want to cook a lean version, then just remove the item with meat. Everything else is prepared in exactly the same way. And, of course, the cooking time is reduced.

We will need:

meat on the bone, pork - 300 gr
sorrel - 100 gr
spinach - 100 gr
onion - 1 pc.
potatoes - 2 pcs
beets - 1 pc.
carrots - 1 pc.
parsley root - 1 pc.
flour - 1 tbsp. spoon
sugar - 1 teaspoon
spices, salt - to taste
vegetable oil
spices, bay leaf
boiled egg - 1 pc - for serving
sour cream - for serving
green onions, dill, garlic - for serving

That's how many ingredients turned out. But that's the way it should be, variety is valued in borscht.

Cooking:

1. Cook the broth on the meat bone,. Then take out the meat and set aside. Strain the broth. We will cook borscht on it.

2. Chop the beets, for this you can use a grater for Korean carrots. Sprinkle with vinegar, salt, add sugar and a little broth and simmer in a pan until tender.

3. Cut a small onion into small cubes. Grate carrots and parsley root for Korean carrots.

4. Lightly fry the onion, add the roots and when they are slightly sweaty, add the flour. Fry for 2 - 3 minutes, pour in the broth and simmer the roots until tender.

5. Peel and cut potatoes into medium-sized cubes. Put it in a boiling broth and cook for 12 - 15 minutes until tender.

6. Sort the sorrel and spinach and rinse under running water. Then cut into large strips.

7. When the potatoes are ready, add beets, roots with onions, chopped sorrel with spinach to the broth. Also put in the broth cut into portions of meat. Add your favorite spices, salt, pepper to taste and bay leaf.

8. Cook until tender.

9. Pour the finished borsch on plates, put the meat and a circle of boiled eggs. Also put on the table sour cream and chopped green onions and dill. You can also use fresh garlic.

Such borsch is good with black bread, very tasty, fragrant and incredibly healthy.

I didn't go into too much detail about the recipe. If you know how to cook borscht, then everything will be clear. And if you don’t know how, then you can also cook it without difficulty.

Although everything seems to be clear in this recipe.

Refrigerator with beets on kefir

This is how holodnik is prepared in Belarus, and it is a wonderful cold soup and an alternative to okroshka.

We will need:

sorrel - 700 gr
beets - 400 gr
fresh cucumbers - 2 pcs
boiled egg - 1 - 2 pcs
green onion - bunch
dill - for serving
kefir - 2 - 2.5 cups
sour cream - 2 - 3 tbsp. spoons
sugar - 1 tbsp. spoon
salt - to taste

Cooking:

1. Sort the sorrel, rinse in running water and cut into strips. Boil a small amount of water and boil it in it for 5 minutes. Then cool everything.

2. Peel the beets and boil them whole in water with the addition of vinegar. Cool beets and broth. Strain the broth through cheesecloth, and cut the beets into strips.

3. Cut the eggs and take out the yolk. Pound it with a pusher.

4. Chop green onions, transfer to a bowl, sprinkle with salt and grind until juice is formed.

5. Cucumber cut into strips. If he has a hard skin, then it is better to peel it. Egg whites also cut into strips.

6. Add chopped cucumbers and beets, mashed yolks and onions to the chilled broth with sorrel. Add sugar and salt to taste.

Add the required amount of beetroot broth.

7. Beat yogurt with a whisk and add it there. Put everything in the refrigerator and keep it there for at least 30 minutes.

8. Pour into plates, add sour cream and chopped dill. Eat chilled.

Keep refrigerated.

Okroshka with sorrel on kefir

Okroshka with sorrel can be cooked on kefir and kvass. On kvass, it is prepared in almost the same way as it is cooked. It can be both meat and lean.

But then I found an interesting recipe for okroshka on kefir, and decided to include it in the article. there is no such recipe. And now it will.

We will need:

sorrel - 1 bunch
radish - 5 - 6 pcs
cucumbers - 2 pcs
green onion - half a bunch
kefir - 500 ml
mineral water - 1 glass
canned green peas - 0.5 cups
canned corn - 1 - 2 tbsp. spoons
sour cream - for serving
salt - to taste

Cooking:

1. Sort the sorrel and rinse thoroughly in running water. Dry and chop finely.

2. Cucumbers cut into cubes, radish into semicircles, or circles, if it is not large. Chop the green onion as usual.

3. Put everything in a bowl or saucepan. Add canned corn and green peas. Salt and stir. Place the mixture in the refrigerator to chill for 30 minutes.

4. Mix chilled mineral water with gas and kefir in a jug. You can shake it all up in a bottle with a screw cap.

If there is no soda, then you can use plain chilled water. Of course, it must be boiled first.

5. Divide the chilled mixture into bowls and pour over the liquid component. Serve with sour cream.

Here is such an unusual recipe I somehow found in one of the magazines, and saved it. And not only saved, but also tried to cook. It turns out unusual and tasty.

But in general, you can add ingredients traditional for this occasion to such okroshka - potatoes, eggs, greens. And avoid canned ingredients. Still, okroshka is considered a “live” dish. But such a recipe exists, and it has a place to be, which is why I included it in the article.

By the way, you can cook soups - sorrel puree. Everything is quite simple here. We cook any ordinary soup based on it, and pierce it with an immersion blender. Serve with croutons.

And if you still need a hint, then take a look and cook everything in the same way, only use sorrel instead of spinach.

Botvinya in Old Russian

Botvinya is a dish of Russian cuisine, essentially a cold soup. And it is called so because it contains a lot of fresh greens, which in old Russian is called “tops”.

In cooking recipes, in addition to sorrel, spinach, nettle, green onions, beet tops can be found.

Botvinya is very good on hot days, and is a lighter dish than okroshka. And if you add crushed ice to it - “crimson”, then it will be more cooling.

Traditionally, botvinya was served with fish, often red (sturgeon fish). It could be both salty and boiled. Now you can find the so-called "incomplete" botvinia, which is served without fish.

We will need:

sorrel - 400 gr
fish or crayfish - 400 gr
cucumber - 3 - 4 pcs
green onion - bunch
dill - small bunch
kvass - 1.3 liters
salt - 1 teaspoon without a slide, or to taste
sugar - 1 teaspoon without a slide
horseradish - 1 teaspoon
mustard - 1 teaspoon (incomplete)
champagne or sherry - to taste and desire

Yes, yes ... I was not mistaken, champagne or sherry ... After all, we are preparing an unusual soup!

Cooking:

1. Sort the sorrel and rinse thoroughly under running water. Cut into strips and lightly stew in a little water, or in its own juice.

When it is ready, rub it through a sieve.

2. Cut the onion, pour into a bowl and add salt. Grind until juice appears. Do not be too zealous and do not grind in mashed potatoes.

3. Add horseradish, mustard and sugar to the onion and mix.

4. Cucumbers cut into cubes or short strips. Chop the dill, cutting off the rough stems.

5. Put all the ingredients in a saucepan and pour cold unsweetened kvass.

6. Boil fish or crayfish in salted water. Add a small whole onion, a few peas of black pepper to the boiling broth. Add bay leaf at the end of cooking.

Ready fish or crayfish to get and cool.

You can drink the broth just like that, or you can cook an ear on it.

7. Pour the botvinia on plates. The fish can be put on top, or served on a separate plate.

8. Add champagne or sherry to botvinia. Well, it's optional. And certainly not for children! In general, try it - it's worth it!!!

And also in advance you need to freeze the ice. It is placed directly on the plates, and while they are being eaten, they are added several times additionally. This is specifically to prolong the pleasure!

Here is a recipe. As you can see, it is different from all other cold soup recipes.

Botvinya Pskovopcherskaya

Another interesting recipe, this time from the North of our country.

We will need:

sorrel - 200 gr
spinach - 300 gr
cucumber - 2 pcs
beets with tops - 1 - 2 pcs
green onions - a small bunch
dill - a small bunch
fish - 400 gr
kvass - 1 liter
sugar - 1 teaspoon
salt - to taste
vinegar 3% - 1 tbsp. spoon
horseradish - 1 tbsp. spoon
lemon

Cooking:

Botvinya according to this recipe is prepared in the same way as in the previous recipe. But as you probably noticed, beets with tops are added to the composition of the ingredients.

It should be cut into small cubes and put in a small amount of water with the addition of vinegar. Then cool and add to the total mass.

If young beets are used, then tops are also used. After all, you have to justify the name! It is cut along with the stems, the stems are cut into cubes, and the leaves into straws.

Do not boil the sorrel and spinach together, otherwise the spinach will become tough and lose its beautiful color.

When serving, you can put a slice of lemon on the plates. It will give a pleasant fresh scent.

Or decorate the soup with an egg. Serve with sour cream.

Second course recipes

Few people know that not only salads and soups, but also main dishes can be prepared from this green, sour plant. Tell me, did someone try mashed potatoes from it, but cutlets?

Do you know that you can make casseroles and omelettes, and even pudding from it? Never heard of this?

Then you will surely be curious to learn about all this diversity and replenish your piggy bank with not only healthy, but also delicious recipes.

Sorrel puree

We will need:

sorrel - 1 kg
milk or cream - 1.5 cups
butter - 4 tbsp. spoons
flour - 2 tbsp. spoons
yolks from boiled eggs - 2 pcs
salt, pepper - to taste
croutons for serving

Cooking:

1. Sort the sorrel and rinse thoroughly under running water. Then finely chop and pour a small amount of boiling water, simmer for 5 - 6 minutes, a little salt.

Then transfer to a colander and drain excess liquid.

2. In a small frying pan, heat half the butter and fry the flour on it. Keep an eye on it so it doesn't start to burn.

As soon as the flour has a slight nutty smell and it begins to turn yellow, immediately pour milk into the pan and quickly mix until the lumps disappear. If the lumps have not dispersed, then you can stir the mixture with a whisk.

Salt the mixture and add pepper to taste. Bring to a boil and wait for it to thicken.

3. Put the sorrel into the mixture and simmer for 10 minutes over very low heat. The lid does not need to be covered.

4. Grind the yolks with a fork and mix with slightly melted butter.

5. Remove the puree from the heat and season with the prepared mixture of egg yolks and butter.

Serve mashed potatoes hot with croutons, which you can make yourself by toasting them on a baking sheet in the oven.

Sorrel stewed with butter and eggs

We will need:

sorrel - 450 gr
melted butter - 3 - 4 tbsp. spoons
onion - 1 pc.
egg - 3 pcs
cilantro - a small bunch (you can parsley)
salt - to taste

Cooking:

This is a very simple recipe, according to which, moreover, you can quickly prepare a dish.

1. Peel and rinse the sorrel in running water. Then boil for 5 minutes in lightly salted water.

2. Drain in a colander, let cool, squeeze out the liquid and chop finely.

3. Cut a small onion into small cubes and fry in melted butter.

4. Add chopped sorrel, chopped cilantro (parsley), salt and mix thoroughly.

5. Simmer until done.

6. Pour in eggs, pepper and bring to readiness with the lid closed.

This dish is also reminiscent, cooks quickly and turns out delicious.

Cutlets from sorrel and nettle

Are you surprised that cutlets can be made from green crops? So it's definitely possible. And instead of nettle, you can take spinach. And you can use three components at once.

And I want to say right away that this dish belongs to the Bulgarian cuisine, that's how it is cooked there.

We will need:

sorrel - 250 - 300 gr
nettle - 250 gr
parsley - a small bunch
grated cheese - 0.5 cups
egg - 2 pcs
flour - 2 - 3 tbsp. spoons
vegetable oil - for frying
salt - to taste

Cooking:

1. Sort nettle and sorrel and rinse thoroughly under running water. Rinse the parsley and cut off the coarse stems. Transfer everything to a saucepan and pour boiling water so that all the leaves are covered.

2. Put on fire, bring to a boil and immediately drain the water, putting the contents in a colander. Allow the leaves to cool slightly, squeeze and chop as finely as possible.

Do not pour the broth, you can cook a delicious vitamin soup on it.

3. Sprinkle the mixture with flour, salt and beat in two eggs. Add grated cheese. Thoroughly knead the minced meat. Add black ground pepper if desired.

4. Heat the oil in a pan quite strongly.

5. Prepare a tablespoon, collect the minced meat with it and put it into the heated oil. When the bottom slightly sticks and a crust appears, lightly press the minced meat with a spoon, giving the cutlets a flat shape.

6. When the bottom is browned, turn over and fry on the other side also until golden brown.

7. Put the finished cutlets on a layer of paper towels so that the excess oil is glassed and absorbed into the paper.

8. Serve such cutlets with any salad. And also served with ayran, sour milk or kefir.

Try to cook. The dish turns out to be quite interesting. You will definitely surprise all your family with them.

Bulgarian spring pudding

And here is another Bulgarian dish that you might also like.

We will need:

sorrel - 500 gr
parsley - bunch
rice - 0.5 cup
eggs - 4 - 5 pcs
milk - 2 cups
ground crackers - 3 - 4 tbsp. spoons
melted butter - 1 - 2 tbsp. spoons
salt - to taste

Cooking:

1. Peel and rinse green leaves, cut into strips. Add chopped parsley, remove coarse stems. Salt and stir.

2. Put in a pan and simmer in its own juice for 7-8 minutes over very low heat, stirring occasionally to make the juice stand out faster.

3. Drain the juice, and chop the greens with a knife or chopped.

4. Rinse rice, pour milk, salt and cook until tender. Make sure that it does not burn, the fire should be small. When cooked, let cool.

5. Mix green puree with cooked rice. Add crushed crackers and egg yolks to the mass. Mix everything thoroughly until smooth.

6. Beat the proteins into foam with a mixer. Then carefully add them to the mixture, mixing with a spatula from top to bottom.

7. Prepare the form, grease it with oil and sprinkle with breadcrumbs. Put the resulting mass into it.

8. Heat the oven to 180 degrees and put the mold in it. Bake until the pudding is browned.

9. Serve hot, cut into portions. Can be served with sour cream and any salad.

Eat with pleasure!

Bakery products

Baking is just another topic. From this plant filled with vitamins, you can cook pancakes, and pancakes, and pies, and pies. What is called, “Cook - I don’t want to!”

You won't find many people who don't like baking. But over the long winter, pies with potatoes, cabbage, mushrooms and fish became a little boring. I want something like this! Spring fresh...

Well, this chapter is about just that.

Of course, it is impossible to collect all the recipes known on this topic in it. But to give, so to speak, a direction, you can calmly.

And the direction is this - pies and pies can be cooked on absolutely any dough - on unleavened yeast, and on yeast rich, on puff and on ordinary dough on kefir or sour cream. Can be baked in the oven and fried. You can cook sweet pies, or you can not sweet.

And today in this section, I tried to include various recipes for the options described.

Pancakes with sorrel

I will not describe here how to bake pancakes. In a special section there are dozens of recipes on how to cook them. You need thin pancakes, and there you will find a recipe for yourself to choose from.

And I'll focus on the recipe.

We will need:

sorrel - 500 gr
milk - 0.5 cups (maybe a little more)
butter - 2 tbsp. spoons
yolk of one egg
sugar - 1 tbsp. spoon
salt - to taste
sour cream - to taste and optional

Cooking:

1. Bake small pancakes. Leave to cool.

2. Sort the leaves and rinse thoroughly. Pour a little water and simmer, salt to taste.

3. When ready, strain and rub through a sieve into a puree.

4. Prepare the sauce. To do this, lightly fry the flour in butter, dilute with a small amount of milk, adding it little by little.

When the mass thickens, beat in the yolk and add sugar.

5. Add puree to the mixture and mix.

6. Spread pancakes with the resulting mass and roll them up. Eat with sour cream.

And you can make another addition to this recipe.

Fold the pancakes rolled into rolls in a greased form and pour sour cream
Place in preheated oven and bake until golden brown

Such a wonderful breakfast can be prepared on a Saturday or Sunday.

Chuvash pie from yeast dough

We need for the test:

flour - a little more than 2.5 cups
fresh yeast - 10 gr
yolk of one egg
vegetable oil - 2 - 3 tbsp. spoons
salt - 0.5 tsp

For filling:

sorrel - 800 - 900 gr
sugar - 100 gr
vegetable oil - 50 gr
salt - a pinch
egg or yolk - for brushing

Cooking:

1. Prepare the dough and knead the yeast dough on it. You can see how to do this. And you can cook yeast dough according to your own recipe. It's not that important.

2. Cut the washed sorrel into small strips, season with vegetable oil, sugar and salt and simmer in its own juice for about 5 minutes.

Cool the filling.

3. Form a round base from the finished dough. Put the filling on half of the form and cover with the second half free from the filling. Fasten the edges. Transfer to a baking sheet. Or, you can immediately form the cake on a baking sheet so that you do not accidentally damage it during transfer.

Let dough rise and brush with egg.

4. Bake at a temperature of 180 degrees until golden brown.

5. Allow the finished pie to cool and stand under a towel for 10 minutes. Then cut and serve with tea or hot milk.

And the next cake is made from sweet dough. And it will also be sweet for us.

Sweet yeast dough pie

We need for the test:

flour - 1 kg
fresh yeast - 30 gr
milk - 0.5 liters
egg yolks - 2 pcs
butter - 200 gr
sugar - 2 - 3 tbsp. spoons
salt - 0.5 tsp
vanillin - a pinch
cinnamon - 0.5 tsp

For filling:

sorrel - 1 kg
sugar - 200 gr
egg - for brushing

Cooking:

Again, I will not divert your attention to the preparation of yeast dough. It is prepared in almost the same way as in the previous recipe. I will describe only in general terms. AND .

1. Dissolve yeast in half a glass of milk, add two tablespoons of sugar and two tablespoons of flour. When the dough rises, knead the dough from all the remaining ingredients.

Leave it to rise in a warm place. When it doubles in size, punch it down and put it up again. Be sure to cover it with a towel to keep the dough from drying out.

When it rises a second time, punch it down again and start shaping the cake.

2. But first, let's prepare the filling. To do this, prepare the sorrel, that is, wash it and cut into large strips. Sprinkle with sugar and let sit for a while.

3. Cover the baking sheet with baking paper and generously grease it with oil. Divide the dough into two unequal parts. Roll out most of it into a 1.5 cm thick layer.

Put it on paper, and stretch it with your hands, giving it the desired shape.

4. Put the filling evenly on top.

5. Roll out the second layer and cover the filling with it. Fasten the edges well and make cuts in the middle for steam to escape.

Or you can not make an incision, but in this case the upper part must be pierced in several places with a toothpick.

6. Let the cake stand for 15-20 minutes. During this time, it will rise again. Brush it with egg.

7. Put in an oven preheated to 180 degrees and bake for 30-40 minutes until it becomes rosy and beautiful.

8. Get the finished cake, let stand and rest for 10 minutes. Then serve with hot tea or milk. Yummy!…

Pies with sorrel, egg and green onions

My mother always cooks sorrel pies in June. And since childhood, we always eat them with pleasure. Now I'm making these pies for my family. Today I am sharing the recipe with you.

We will cook them on kefir, and we will fry pies in a pan.

And if you want to bake them in the oven, then you can do it from puff pastry, both store-bought and homemade. By this principle we baked. Only there was a pie. But this does not change the essence.

You can cook even pies, even pies from puff pastry.

Replace spinach with sorrel, and leave the rest of the recipe unchanged, and as a result you will get beautiful and tasty pastries.

Or the dough can be yeast. In this case, you can take the Chuvash pie prepared today as a basis (recipe above).

We need for the test:

flour - 4.5 - 5 cups
kefir - 500 ml
vegetable oil - 50 - 70 gr
soda - 0.5 tsp
sugar - 0.5 tsp
salt - an incomplete teaspoon
vegetable oil for frying

For filling:

sorrel - 3 bunches
boiled egg - 3 - 4 pcs
green onions - a small bunch
sugar - 0.5 teaspoon
salt - to taste
vegetable oil - 1 tbsp. spoon

Cooking:

First, let's prepare the dough. He will have to insist.

1. Get kefir out of the refrigerator in advance. We will need it at room temperature. To get it to the right temperature faster, pour it into a bowl in which you will knead the dough.

2. Sift all the flour immediately into a separate bowl. I wrote an approximate amount, we will look at the consistency of the test.

3. Pour salt, sugar and pepper into the cooled kefir, as well as a glass of sifted flour. Stir and wait until kefir interacts with soda. And it will happen quickly enough. A lot of bubbles will appear on the surface.

4. Now slowly start adding flour and mix with a spoon. Add flour until the dough thickens. It should not be very thick, but not runny either. It will become difficult to stir with a spoon.

5. Now let's start introducing oil. Pour it into your hands and start kneading with your hands. Each time add more oil and mix again until the dough comes out well from your hands.

If the dough does not obey and is sticky, then it can be laid out on a table sprinkled with flour and continue kneading there. It will pick up the required amount of flour.

However, do not knead for a long time, such a dough does not like too long kneading.

6. Cover the dough with the bowl in which it was kneaded and leave for 40 - 50 minutes, at least 30 minutes. The dough should be stretched.

7. In the meantime, prepare the filling. To do this, sort and rinse the sorrel, dry and cut into strips.

There are two ways to prepare. One of them provides a salty filling, and the second is sweet.

Salty stuffing- stew green onions in oil and add sorrel, simmer until tender. Place in a colander and press lightly to drain excess liquid. Salt and add some sugar for taste.
sweet stuffing- leave the sorrel raw. Cut and sprinkle with sugar. Let it rest a little and use it as a filling.

Since we have pies with onions and eggs, the first method suits us.

But the second also keep in mind, sweet pies are very tasty. By the way, in the previous recipe, we put such a filling in the pie.

8. Peel and cut the eggs into cubes, or use an egg cutter for this. Add them to the chilled filling and mix everything.

9. From the dough that has gained strength, form the same small cakes. Put the filling on them and pinch so that no lye remains.

10. Pour oil into a frying pan and warm it well. Put the pies and fry them on both sides until golden brown.

Place the finished pies on a layer of paper towels to remove excess oil. Then serve with sweet tea.

Sweet puff pastry with sorrel

If you have a package of puff pastry in the refrigerator, then quickly get it out and start cooking. Very quickly, delicious pastries will show off on your table along with hot tea.

Well, did you like the recipe? Fast, tasty and very easy. And how beautiful it turned out, and I'm sure it's delicious!

Features of cooking dishes from sorrel

In order for all the dishes prepared from our today's green hero to be delicious, you need to know some basic rules.

before starting cooking, it must be sorted out. As a rule, we cut it in a bunch, and other unnecessary grass may come across in it and, worse, last year's foliage and even garbage
it should be washed under running water. Better yet, pour water in a bowl and let stand to wash off the dust from the leaves and the earth from the stems. And then rinse thoroughly
water must be allowed to drain. To do this, after washing, put the leaves in a colander
leaves should be washed immediately before working with them. Washed leaves are worse stored and quickly rot
it is better to store leaves in a cold dark room. Sunlight destroys the beneficial properties of vitamins
as a rule, before cooking, the stems are cut and not used for food
it is advisable to cook dishes from green crops at a time, especially if it is hot borscht, cabbage soup, or some main courses. With additional heating, vitamin C, which is found in large quantities in the leaves, is completely destroyed.
if you are preparing a dish of sorrel and spinach, do not cook them together. Under the influence of acid, spinach will become tough and tasteless, in addition, it will lose its beautiful color.

Now that you know the basic rules and have recipes at hand, you can easily and easily prepare any dish from this healthy and tasty, loved by children and adults, green plant called sorrel.

Bon appetit!