Harvesting sorrel for the winter in several ways

Green borscht is a popular summer dish. Moreover, it is not only tasty, but also useful. But even in winter you want to indulge your loved ones with dishes with a fresh scalding aroma. But, unfortunately, this product can not be found on the shelves of stores in the cold season. Therefore, many housewives are harvested sorrel for the winter. There are several ways: drying, freezing green mass, pickling whole and chopped leaves, sterilizing and preserving in the form of puree or boiled mass. In this article you will find recipes for how to prepare sorrel for the winter. Choose the most suitable one or try a few. And then on cold days the aroma of green borscht will often reign in your kitchen.

Frozen sorrel

This method will best help preserve the taste of vegetable culture. Save the sorrel for the winter can also be, mixing it with nettles. The green vitamin assortment will be completely ready for refilling borsch, as before the leaves are moved, washed and cut in the usual way. The ratio of sorrel to nettle is 2: 1. The mass is mixed, transferred to a plastic bag and placed for storage in a freezer.

"Salted" stock of sorrel for the winter with whole leaves

To preserve the leaves in uncut form, for pickling, take a wooden kadushku. Sorrel wash, dry with a towel and, pouring salt, lay layers. One kilogram of leaves will require about thirty grams. Set oppression from above. Salting will give a little "shrinkage," so report to the kadushku daily for a week for several layers of greens to almost full capacity. Before consumption, the leaves are washed, cut and put in a dish. This is how the sorrel is harvested for the winter, if you have a large volume of fresh green mass, besides it is necessary to have a special container for salting and a room for storing it. But it is possible to pickle the leaves in a simpler way, which is described below.

Sliced sorrel with salt

Small portions of green leaves, cut and mixed with salt, can be stored in glass jars. Preliminary preparation of sorrel is normal. Then, in the cut mass add salt (per kilogram of sorrel - one hundred grams). A well-mixed mixture fits into clean cans and is compacted a little. Covering with polyethylene lids, pickled sorrel store in the refrigerator. Before use, it can not be washed: just prepared dish, for example borsch, do not pre-salt beforehand, but taste at the end of cooking.

Canned mashed potatoes

This stocking of sorrel for the winter will allow using the green mass not only as a partial refill for borscht in addition to the leaves, but can also act as the main component of refreshing sauces. To prepare puree, first blanch green shoots (1 kg) in boiling water with salt (70-80g per 2 liters) and bay leaf (2-3 pcs.) For three to five minutes. After removing the seasoning and allowing to cool slightly, wipe them through a sieve or whisk in a blender. Puree spread on clean cans, which are then sterilized in boiling water for a certain time: half liter - 20 minutes, "seven hundred" - half an hour. Roll over the covers, turn them over and wrap them until it cools down completely. How nice it will be to remember during the winter dinner about the sunny summer, eating a fragrant green borsch!