Sorrel is a delicious healer on our table. It is actively used in traditional medicine recipes, as well as for the preparation of mouth-watering soups, cabbage soup, salads and pies. By including sorrel dishes in your menu, you can avoid vitamin deficiency and gum disease, as well as increase hemoglobin and improve liver and intestinal function.
It is necessary
-
- For spring sorrel soup:
- 500 g sorrel;
- feathers of young garlic;
- 2-3 st. tablespoons of vegetable oil;
- 1-2 tbsp. tablespoons of flour;
- 3-4 pieces of potatoes;
- greens;
- salt.
- For summer cabbage soup:
- 500 g of meat;
- 500 g spinach (nettle);
- 200 g sorrel;
- parsley root;
- 1 carrot;
- 1 head of onion;
- 1 tbsp. a spoonful of flour;
- 2 tbsp. spoons of oil;
- Bay leaf;
- black peppercorns;
- salt;
- sour cream;
- 1 egg.
- For sorrel dressing (preparation for the winter):
- 800 g sorrel;
- 100 g arrows of garlic;
- 50 g parsley;
- 1 glass of water;
- 5 g of salt.
Instructions
Step 1
Spring sorrel soup
Go through, wash, finely chop the sorrel and young garlic feathers. Stir, place in a saucepan with heated vegetable oil and simmer under a closed lid. Add flour, mix thoroughly and gently cover with boiling salted water. The soup should be of moderate consistency. Peel, wash and slice potatoes. Put it in the soup and continue to cook until tender. Sprinkle with washed and finely chopped parsley before serving.
Step 2
Summer cabbage soup
Cook the broth. Sort out spinach or nettle, rinse well and boil in boiling water until soft. Throw in a colander, let the water drain and rub through a sieve. Sort the sorrel and rinse, cut the large leaves. Peel the parsley root, carrots and onions, cut into small cubes and lightly fry in oil. Sprinkle flour on vegetables at the very end of frying and mix thoroughly. Then put the grated spinach, fried roots in a saucepan, dilute with hot meat broth, add bay leaf, pepper and cook for fifteen to twenty minutes. Place the sorrel leaves and salt in a saucepan ten minutes before the end of cooking. Summer cabbage soup is recommended to be served with sour cream and hard-boiled egg.
Step 3
Sorrel dressing for the winter
Go through the sorrel leaves and remove the damaged ones. Then wash very well under running water. Make sure there is no sand left. Wash the young shoots of garlic and chop them finely together with the sorrel. Put everything in an enamel pot, pour in water and add salt. Place a saucepan over low heat and bring to a boil. Boil the herbs for five minutes and immediately pour the dressing into clean, pre-sterilized jars. Cover and roll up. Then turn the jars upside down and leave to cool completely. Store sorrel dressing in a cool place. Use for green soups and cabbage soup.
