Sorrel has been known since ancient times, its name is consonant with the Russian dish - cabbage soup. This coincidence is not in vain, it is thanks to him that the green soup is so named. But the use of the vitamin plant does not end there. Sorrel is used to prepare salads, sauces, pie fillings, mousse, add to omelet and other dishes. To prepare a tasty and healthy jelly, it will take half an hour of time and a small set of products.
It is necessary
- - fresh sorrel - 300 g;
- - potato starch - 20 g;
- - sugar - 50 g;
- - drinking water - about 1000 ml;
- - salt to taste.
Instructions
Step 1
Sort the sorrel, rinse in running water, chop finely. Pour some water into a convenient saucepan, put chopped sorrel. Set the container to heat a little, simmer the contents until soft, about 6-7 minutes.
Step 2
Then strain the resulting broth, and wipe the soft greens through a sieve. Reconnect everything, mix.
Step 3
Pour 750 ml of water into a saucepan with food, add sugar and cook for 10-12 minutes. Season with salt, if desired.
Step 4
Stir the potato starch in half a glass of cold water. Pour the resulting suspension in a neat stream into a saucepan with oxalic composition. Wait for the jelly to boil and immediately remove from heat. Cool down the drink, pour into glasses and enjoy.
