We've been cooking soup all winter, it's time to make a new one.

Sour sorrel, or ordinary sorrel, is called the vitamin bomb and the spring king. The shoots of this plant appear on the beds one of the first in early spring, when a shortage of fresh vegetables is especially acute. And to enjoy all the benefits of the spring king all year round, "Site" It is suggested to prepare sorrel for the winter.



Sorp for winter Preparation for canning

1. Go through the cut sorrel, remove the yellowed and damaged leaves.
2. Pour the selected leaves with cold water and leave for half an hour. This will separate all the dirt from them.
   
   
   
3. Rinse under a stream of cold water. Dry it so there's no water left. The residue of moisture can lead to the fact that when frozen, the leaves will be covered with ice crystals and freeze into one inseparable lump.
4. Pack it up and cut off the petals. If there is a blender, you can make vitamin puree from the petioles, which will give your summer soups or homemade sauces a special sourness.
   
   
   

Frozen sorrel Freezing sorrel is a simple matter. And certainly easier than harvesting for the winter of Bulgarian pepper, various ways of which we described exactly 5.



First, spread the prepared sorrel into individual bags or plastic bottles. It is important to know how much it takes for one soup. Close the bags tightly, removing air from them as much as possible, and send them to the freezer.



Bottles with a wide neck (dry and clean), provide a number of advantages when frozen. Firstly, their contents are stored more sealed and do not absorb all foreign smells from the refrigerator. Secondly, in bottles loosely packed leaves better retain their shape, do not crumple and stick together.

For the use of frozen sorrel is not necessary to defrost. Take it out of the freezer 5-7 minutes before ready and immediately throw it into the soup. This time the leaves are enough to boil in a hot broth.



Sorrow in cans for the winter The way is good for its naturalness. We do not use salt or vinegar.

The ingredients

• sorrel
• glass-pan
• preservative
• clean-water

Preparation

1. Arbitrarily cut the prepared sorrel.
   
   
   
2. Wash and sterilize cans and lids.
3. Tightly fill the cans with sliced sorrel.
   
   
   
4. Boil the water and let it cool. Pressing the sorrel (to remove all air), fill the jars with cooled water level with the edges. Close tightly with cooked lids.

Soil in marinade for winter

The ingredients

• 1kg sorrel
• 5 tables of water
• 1 tbsp salt with slide
• 100ml 9% vinegar

Preparation

1. Prepare the sorrel leaves and cut them in an arbitrary order.
2. Distribute the crushed sorrel to the sterile jars.
3. Mix the pot with water, salt and vinegar. Bring the resulting marinade to a boil and let it cool.
4. Pour the cooled marinade into sorrel banks. Make sure all the air bubbles come out of the liquid. Close the jars tightly.

Sorrel harvesting recipes will allow you to save it for the whole year, which we advise you to do. Using its juicy leaves, you at no particular cost will strengthen your immunity and saturate the body with vitamins. Bon appetit and good health!