What could be tastier than fresh soup made from vegetables from your own garden. Rich borscht is a frequent guest on the table in summer. It is not at all necessary to give up a hearty delicacy for six months. It would be wiser to prepare a fragrant dressing and enjoy your favorite dish even in the cold season.
It is necessary
- Water - 0.5 liters
- Sorrel - 270g
- Fresh parsley greens - 40g
- Beet tops - 310g
- Green onion - 40g
- Salt - 20g
- Glass jar 0.5 liters - 2 pcs. or liter - 1pc.
Instructions
Step 1
Sort the beet tops, sorrel and greens, removing yellow and damaged leaves. Then thoroughly wash everything under running cold water with strong pressure. It is recommended to process each leaf separately so that there is absolutely no dirt left on the surface.
Step 2
Then cut the sorrel leaves and tops into strips 1, 5 - 2 cm wide. Finely chop the parsley and green onion feathers. Place all ingredients in a 4 liter saucepan. You can use a larger container, it all depends on how much refueling needs to be done. Sprinkle with salt on top and cover with water.
Step 3
Put the container with the contents on the stove, preheated to a high temperature. Bring to a boil and simmer for 10 minutes with the lid closed. At the same time, constantly stirring the workpiece.
Step 4
Remove the pan from the heat, put it in pre-sterilized jars and roll up. You need to do this right away - you cannot let the workpiece cool down. Boil the lids before use. The finished dressing should be wrapped with something warm, such as a blanket. Banks should be placed upside down - on the lid. Wait for it to cool completely. The preparation of sorrel and beet tops is ready.
