In winter, we especially want fresh greens.It is not only useful, but also reminds us of its view of summer warm days. One of the first spring pleases us sorrel. But you can make a salad with it or boil a beautiful green borsch in winter. To do this, you only need to know how to prepare the sorrel properly, so that this tasty and healthy green leaves a beautiful appearance, and most importantly - the taste and vitamins.
Generally, there are enough ways to store sorrel. Each mistress can choose the most suitable for herself - drying, freezing, canning. And we will consider each method of procurement in all details.
However, before harvesting for the wintersorrel, it needs to be taken somewhere. Therefore, we take suitable containers and go to the dacha, garden area, to the meadow or to the nearest market. We bring delicious greens home and are engaged in its preliminary processing. To begin with, the sorrel needs to be thoroughly rinsed under running water, to remove accidentally weeded weeds and damaged leaves, if any. This applies to all procurement methods, without exception. But then the variations begin.
How to freeze sorrel for the winter, figured out, butthis way for one reason or another may not suit all the landladies. For example, in a freezer you do not have much space. Then you can dry the sorrel and store it on the balcony. To do this, cut the finely chopped greens on paper and dry naturally. It is desirable that it does not hit the sun's rays. And that the sorrel is dried evenly, from time to time mix it.
Now let's talk about how to harvest for the wintersorrel by the method of conservation. There may be two options. Carefully washed and coarsely chopped sorrel is placed in a pan with boiling water, we keep it on high fire for a few seconds until the greens change color, then we reduce the gas to a minimum, remove the foam with a noise, and then take the sorrel and tightly compact it into pre-sterilized jars. Add some liquid from the pan and roll it up.
If you do not want to mess around with banks and boilwater, we can offer another way: cold salting. Before harvesting sorrel and salt for the winter, it must be washed again, cut, cut, as you like, and densely laid in a jar with layers, pouring salt. Store such a sorrel in a dark cool place. Since the greens are fairly salty, add salt to the dish when preparing the salt with caution.
Successful culinary experiments and a delicious winter!
