Foreword

Green borscht is a must-have spring and summer dish that seduces with its sourness, freshness of taste and appearance. But who said that green borscht cannot be tasted in the middle of winter or in early spring when there is no greenery at all? Harvesting sorrel for the winter is a lot different recipes thanks to which you will stock up on a useful product.

Roll up cannot be frozen - choose the harvesting method

Touching on the topic of harvesting sorrel, you will surely stumble upon dozens of different recipes, videos and more. large quantity advice. All methods can be divided into two groups: freezing; preservation in glass jars. In turn, canning in jars is divided into salting, sterilization, preservation in its own juice, preservation in spring (well) water.

The last two methods involve least influence on sorrel and allow you to harvest fresh herbs for the whole autumn and winter. Oxalic acid, which is found in excess in this plant, is an excellent preservative, and therefore, in the preparation of sorrel, you can actually get by with two ingredients - leaves and pure water.

To save the workpiece, you will need a dark place with a constantly low temperature, such as a basement or cellar. If there are no such conditions for storage, then you will have to choose another method. Of all the above methods, freezing seems to be the easiest, especially if you have a large freezer in a refrigerator. However, you should know that the very sourness is practically not preserved in it.

Harvesting without sterilization - in detail about the main thing

By the way, for a long time this plant was considered a weed, albeit a medicinal one. However, the Slavs began to eat leaves with an interesting sourness relatively recently, after the Europeans. But on the other hand, having tasted all the delights of dishes with sorrel, it was the Slavs who made it an indispensable attribute of Russian national cuisine.

Sorrel can be harvested without sterilization in several ways - we recommend that you personally test everything to determine the most convenient one. First you need to prepare the material - the leaves of the sorrel must be sorted out, selecting exclusively whole, without spots and traces of insects. Put them in a bowl and fill them with water for half an hour - during this time all the dirt will come off them . Water for this simple operation should be taken from a spring or a village well, in a word, so that it is without chemistry and any purification.

When water drains from the leaves, you can cut them in a way convenient for you - someone cuts them roughly, dividing the leaves into several large pieces, someone immediately cuts them like borscht or soup. There is no fundamental difference. It is important to capture the petioles when cutting, as they contain a lot of oxalic acid.

  • So, the first recipe that we have already mentioned is harvesting fresh in spring water. Everything ingenious is simple! Fill a liter jar with slices, dense enough, but at the same time effortless. Fill it with clean spring water (you can just well-cleaned) and close it with a metal or tight nylon lid, as in the video. This will preserve the greens without boiling. Liter cans usually enough for two preparations of green borscht. To make the dish more aromatic, you can add a bunch of dill to the sorrel.
  • The second recipe differs from the previous one in that the jar should be filled very tightly, pushing as much greenery as possible with a wooden spoon. Stuff the sorrel so tightly that it lets out as much juice as possible. In this case, there is no need for any filling. From above, many recommend laying a clean cabbage leaf and pouring salt on top of it, and then close the container with a sterile nylon lid. Keep this blank, as in the previous case, will help the cold and lack of light.

These options in the photo and video look very tempting, they are easy to cook, but what if there is simply nowhere to store such blanks in the apartment? The pantry is dark but not that cold, and the balcony is cold but not that dark. Without proper storage conditions, the product may disappear. In this case the best option there will be salting. Salt, like oxalic acid, is a very good preservative, moreover, sorrel will retain a maximum of vitamins and trace elements.

Wash the sorrel and cut it, as in previous cases. Mix it with salt in a spacious bowl or pan. For a liter serving, 3 tablespoons of salt is enough. After mixing the ingredients well, fill the jar tightly and close with a nylon or metal lid. The more salt, the longer the workpiece will be stored. Some recommend additional pouring on top vegetable oil so that it covers the top by 1 cm. In the process of cooking, do not forget that very little salt should be added.

You need to understand that the shelf life of such blanks is about 3-6 months. The less manipulation you have done with sorrel, the more difficult it will be to save it. Try to eat fresh sorrel prepared according to the first two methods first, in winter you can also remember about a salted product, and in spring it will come in handy and sterilized according to the recipes and videos below.

We sterilize the product - blanks for a long period

Let's start with a simple one - pre-boiling the sorrel. Prepare pre-sterilized jars and lids, liter and half liter. Place washed and chopped sorrel in a large saucepan, lightly tamp it down and pour in water to cover it slightly. Bring the contents of the pot to a boil over medium heat and wait for all the sorrel to change color.

Once this has happened, distribute it into jars and close with metal lids. Add this ingredient to borscht a little later than fresh sorrel, because it is already boiled. Canned sorrel for the winter according to this recipe can be stored until the new harvest. A more conservative way is to sterilize the jars with the workpiece for 10 minutes. However, if you look, there is no point in these actions - we are sure that among the previous recipes you have already chosen the most suitable one for yourself.

Oh yes, we almost forgot about freezing - this is the longest way to store greens, along with preservation. As mentioned above, after freezing, sorrel will lose its characteristic sourness, however, it is valued not only because of this. For freezing, you can use both cutting and whole sheets. Divide them into separate bags so that after defrosting the entire portion goes to cooking. Optimum temperature for long-term freezing - from -18 ° С to -24 ° С.

The benefits of sorrel - why are we trying?

Indeed, is it worth trying when harvesting sorrel - will it be useful for you and your family? Potassium, magnesium, iron, calcium, tannins, vitamins C, B, K - this is far from full list substances contained in the leaves. Beyond Cooking delicious meals, you can always use it for prevention or treatment. A decoction of sorrel is very good in the fight against bleeding gums, sore throats, and also as an anti-inflammatory agent.

Sorrel activates the protective functions of the body, promotes the formation of bile and improves the functioning of the gastrointestinal tract.

This plant has always been considered an effective antiscorbutic and analgesic, used as a hemostatic and blood-purifying drug. But do not forget about contraindications. So, it is not recommended to use sorrel for a long time - oxalic acid in high concentrations can cause metabolic disorders in the body. The use of this plant in food should in principle be avoided by those who have kidney problems.

The body accumulates inorganic oxalic acid, which is formed after heat treatment. But fresh sorrel is completely safe, although you can’t eat a lot of it. Just try to eat a variety of foods, among which from time to time there will be green borscht or green cabbage soup, and then your body will only benefit.

As you know, winter does not please us with a variety of products, but the body, despite this, still requires a bright menu. What to do? Homework comes to the rescue. In this article we will tell you how you can prepare sorrel for the winter. Agree, fragrant green soup is still able to bring fresh notes to a boring winter diet. In addition, the harvesting process itself will not require you to spend much time, effort, and even more money.

In winter, you can make a soup beloved by many from harvested sorrel, add it to a salad, and even use it as a filling for pies.

  1. It is best to close sorrel for the winter in small jars - best option capacity - 0.5 liters. One such jar is enough for a pot of fragrant soup.
  2. To make the workpiece more fragrant during conservation, add to the sorrel not a large number of dill.
  3. How to make the most tasty soup? To do this, canned sorrel must be added at the end of cooking so that it comes to a boil in the broth.

If you prepare sorrel for the winter according to all the rules, then you will not feel the difference in taste between fresh and canned products. Therefore, follow the recommendations and enjoy the taste of summer throughout the year.

Cooking rules

Harvesting sorrel for the winter at home can be done in different ways.

  • First, the leafy vegetable can be frozen. What does that require? Only free place in the freezer.
  • Secondly, sorrel can be preserved for the winter. With this method, the issue with the lack of space that is needed to store the frozen product is solved.

Before moving on to the recipes, it is necessary to give a few tips.

  1. Some housewives of sorrel can be sterilized during canning. But since it contains oxalic acid, you can do without this procedure.
  2. Before you prepare sorrel for the winter, you should Special attention pay attention to the purity of the main product - it is thoroughly washed and sorted out so that not a single bacterium from the soil gets into the jar.
  3. Preservation containers must be sterile. This applies not only to jars, but also to lids.
  4. For convenience, the leaves are not placed in jars entirely, but cut into small pieces.

Recipes

So, we bring to your attention several recipes by which you can prepare sorrel for the winter.

With vinegar

Prepare ingredients:

  • fresh sorrel;
  • 1 liter of water;
  • 1 tablespoon of salt;
  • 100 ml table vinegar.

Cooking process.

  1. Finely chop the leaf vegetable with a knife, put in jars and crush.
  2. In a separate container, combine vinegar, water and salt, mix.
  3. Pour sorrel with marinade, roll up jars.

This is one of the most delicious ways, which helps to prepare sorrel for the winter for soup.

Salted sorrel

Prepare ingredients:

  • fresh sorrel;
  • salt;
  • water.

Cooking process.

  1. Finely chop the vegetable.
  2. Lay the prepared greens in jars, sprinkling each layer with salt.
  3. Bring water to a boil, cool and fill jars with it, roll up.

This harvesting method is suitable for lovers of salted sorrel.

Without salt

Prepare ingredients:

  • fresh sorrel;
  • water.

Cooking process.

  1. Soak vegetables in cold water and finely chop.
  2. Put the vegetable in sterilized jars with a capacity of half a liter.
  3. Bring water to a boil, pour over the sorrel and quickly roll up.

Freezing sorrel

To freeze sorrel for the winter, there is no need to apply any special efforts. The technology is quite simple:

  • fresh leaves are sorted out, discarding flower arrows and blades of grass;
  • the vegetable is washed in plenty of cold water;
  • large leaves are cut across, small ones are whole;
  • then the greens are immersed in boiling water for about a minute - during this time the color of the leaves will change to dark olive, but this will not affect the quality of the product;
  • sorrel is taken out of boiling water with a slotted spoon and left for a few minutes to drain excess liquid;
  • Leaves can be slightly blotted with a paper towel, and then folded into plastic bags.

Advice! It is convenient when the portion in the package corresponds to the volume of one pot of soup!

Sorrel can be frozen in another way. Green leaves, as usual, are sorted out, washed and dried on a towel. After that, the product is interrupted in a blender and the resulting puree is laid out in small containers.

And the third method - the vegetable is finely chopped, packed in containers and poured chilled boiled water.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Last year, harvesting sorrel for the winter without salt was a real discovery for me. It turned out that fresh herbs can be put into jars without heat treatment, and they are perfectly stored, and borscht turns out to be just as tasty and fragrant as in summer. So today I will share a proven and reliable way to prepare sorrel for the winter without salt, vinegar, blanching, how to keep it fresh. The recipe is very simple, no more difficult than . It is quite possible to deal with a large batch of green leaves in an hour by preparing several jars for winter borscht and soups.

Recipe for harvesting sorrel for the winter

We will need:

  • bunches of young sorrel;
  • jars with screw caps;
  • boiled chilled water;
  • sharp knife.

Sorrel for the winter without salt, recipe with photo

Only leaves will go into this blank. I cut off the stems immediately, without untying the bundles. You can grind the stems with a blender, freeze the puree and add to the finished soup before turning it off. That's it non-waste production. Take note of this advice, sorrel puree wonderfully acidifies first courses and sauces.

I fill the sorrel leaves with water, change three or four times, until all the dirt is gone with the water. I spread it in a colander, shake it. I let it run.

I collect a large bunch, cut into strips as usual for green borscht or soup.

I keep the jars over the steam, although probably in this case sterilization is not necessary. But just in case, I warm it up for a few minutes. Then I take a handful of chopped greens, pour it into a jar, tamp it down, stuff it very tightly. I fill it to the brim so that there is no void.

Before you close the sorrel for the winter, you need to add water to the jar, it will go in quite a bit. I boil water in advance, I cool it. I pour in a thin stream, crushing the sorrel to fill all the voids and cover the leaves on top, flush with the rim. I close the lid immediately.

I put a few jars in the refrigerator, sent most of them to the pantry. Last year, the blanks were stored at room temperature, nothing spoiled, there was no foreign smell or taste. You open it - and the greens are fresh! You can also put dill for flavor, but do not mix with sorrel, but pour a layer on the bottom.

It's so easy to close the sorrel for the winter at home. If you make different seamings, then each one needs to be signed in order to know where everything is and not to spoil the soup when cooking. They say that you can store sorrel in jars without salt for two to three years, because of the large amount of natural acid, it does not need any preservatives. I can’t say if this is so, I didn’t check it, we used up everything, by the spring there was nothing left. From own experience I can say that harvesting sorrel for the winter without salt is exactly stored for several months.

Recipes for sorrel blanks for the winter.

Sorrel is a vitamin herb that pleases us with its sour taste spring. It is in May and June that there is a lot of this greenery, so you should take care of winter harvesting. So, you can delight your household with delicious green borscht and pies in winter.

Many housewives will be surprised how you can preserve sorrel without salt. In fact, this is possible and such banks will stand until spring. The fact is that this herb contains a lot of acid, which is a preservative, preventing bacteria from multiplying.

Ingredients:

  • Sorrel
  • Boiled water

Recipe:

  • Rinse thoroughly and sort out the leaves. You can cut them or leave them whole.
  • Pack the raw materials very tightly into the jar
  • Fill the product with cold water and roll up the lid
  • Banks must first be washed with soda and sterilized
  • Store the workpiece in the cellar or refrigerator
Sorrel for the winter - preservation without salt: recipe

This is one of the simplest and available ways blanks. The fact is that when frozen, the product retains great amount vitamins and microelements.

Ingredients and utensils:

  • Sorrel
  • Plastic bags
  • Paper towels

Recipe:

  • Sort the leaves and discard the yellowed and diseased ones. Wash raw materials thoroughly
  • Place the sorrel on a paper towel and pat dry
  • Cut the stems and chop the leaves
  • Pack the product into bags, releasing air from them
  • Place in the freezer
  • Such greens can be used to make borscht, pies, smoothies.


This is a universal way to store sorrel. It saves space in the freezer.

Ingredients and materials:

  • 1 kg sorrel
  • 50 g salt
  • Paper towels

Recipe:

  • Sort the leaves and wash them in several waters. It is necessary that the green leaves are free of dirt and debris.
  • Spread the product on towels and let dry. Cut into small pieces and add all the salt.
  • With your hands, remember the greens a little and mix thoroughly, leave for 10 minutes. Juice needs to come out.
  • Place the product in sterilized jars and fill with juice. Roll up with lids and store refrigerated.


Ingredients:

  • 1 kg sorrel
  • 50 g salt
  • 125 g vinegar
  • Liter of water

Recipe:

  • Thoroughly wash and sort the leaves, tear off the stems. Lay the leaves on towels and let dry.
  • Tamp the leaves tightly into the prepared container. It must be sterilized and washed with soda.
  • Pour water into a saucepan, add salt and vinegar. Boil a little and let cool.
  • Pour the marinade over the sorrel and roll up the jars. Store in a cold place.


This is the easiest way to prepare, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

  • Sorrel
  • Banks

Recipe:

  • Sort the sorrel, tear off the stems. Greens do not need to be washed.
  • Cut the greens into small pieces and sprinkle on a baking sheet
  • Put the baking sheet in the sun and stir the leaves from time to time
  • When the herbs are completely dry, arrange them in jars.


Ingredients:

  • 1 kg green sorrel leaves
  • 50 g salt
  • 50 ml vegetable oil

Recipe:

  • Sort the leaves and cut off the stems. Wash the raw material and let it dry
  • Cut into small strips and sprinkle with salt. Remember with your hands
  • Arrange the product in sterilized containers and pour over the juice
  • Pour a layer of oil on top. It prevents mold growth
  • Banks can be rolled up or closed with a plastic lid. Keep workpiece cold


This recipe is good because the product keeps well at room temperature.

Ingredients:

  • 1 kg sorrel
  • 50 g salt

Recipe:

  • Wash and dry the leaves. Lay out on a towel
  • Remove stems and cut into strips
  • Sprinkle with salt. When the greens start juice, tamp into a jar
  • Put the jars in a pot of water and simmer for 10 minutes after boiling
  • roll up containers


An unusual recipe with sugar for making pies.

Ingredients:

  • 1 kg sorrel
  • 200 g granulated sugar

Recipe:

  • Wash and sort out the leaves. Lay them out on a paper towel to dry.
  • Tear the leaves with your hands and place in a bowl. Sprinkle with sugar and stir
  • Tamp into banks and roll up. Keep workpiece cold


To do this, along with sorrel, you can use parsley, dill and onion. This fragrant seasoning will make the soup truly spring and tasty.

Ingredients:

  • 1 kg sorrel
  • bunch of parsley
  • bunch of dill
  • 200 g green onions
  • 20 g salt

Recipe:

  • Sort through the greens and remove damaged leaves
  • Rinse it and dry it. Cut into small pieces
  • Pour water into a saucepan and add salt. Immerse the greens and turn off the heat
  • Keep raw materials in boiling water for 10 minutes. Arrange in jars and pour over the marinade in which the greens were blanched
  • Sterilize 30 minutes and roll up the jars


Sorrel - vitamin and useful product which will improve immunity in winter. In addition, it is a delicious seasoning for first courses and pies.

VIDEO: Sorrel for the winter

Young juicy sorrel is associated with the first May green borscht. Throughout the summer, we are happy to bake pies and cook soups with this sour, tasty herb, which contains a large amount of nutrients. And of course, I want to repeat these dishes in the winter. Therefore, many housewives harvest sorrel different ways. It can be frozen, salted, but how to close sorrel for the winter without salt? It turns out it's simple. Oxalic acid itself is an excellent preservative, so you can easily make blanks without adding salt.

Recipe for canned sorrel "Elementary"

Indeed, this method is extremely simple. We tamp the sorrel tightly into a sterilized jar, after washing it well and sorting it out. It can be laid whole leaves or cut. Fill to the top with cold boiled water, roll up or simply close with a tight nylon lid. Store preferably in a cool place.

Canned sorrel for the winter in a hot way

The difference from the previous method lies only in the temperature of the water with which the sorrel is poured. In this recipe, pour the washed chopped sorrel with boiling water. We wait a bit for air bubbles to come out, tamp the contents, add water to the very top and roll up the jars.

This method is preferable for residents apartment buildings, since such sorrel can be stored at room temperature.

Recipe for canned sorrel with sugar

The proportions of sugar and sorrel are 1:5. Pour the washed chopped sorrel with sugar and place it tightly in sterilized jars. Close the lids and store in a cool place.

Sorrel with dill, recipe without sterilization

We sort out the greens, wash. Separately cut the sorrel and dill. We sterilize jars. Tamp the sorrel tightly, pour dill on top. Pour everything with cold boiled water, close, store in the cold. We take dill no more than ¼ of the amount of sorrel.

Sorrel puree: an excellent blank for fillings and side dishes

Sorrel puree is an excellent addition to many dishes.
It can be added to side dishes, first and meat dishes and even baked goods. You just need to be careful in proportions so as not to make the dish too sour.

So, we sort out the sorrel leaves and blanch for 5 minutes. Then grind in puree with a blender, bring to a boil, put in jars and sterilize for about an hour. Let cool, store in a cool place. You can make pies and pies, add to soups, etc.

There is another method: after blanching, the sorrel is passed through a meat grinder with a fine grate or a blender, and stewed, stirring constantly for about 10 minutes. Then add citric acid(1 teaspoon per 10 liters). Fill sterilized jars, roll up, turn upside down and wrap. Leave for self-sterilization until completely cooled. Such blanks are quite suitable for storage in a non-hot pantry in apartment building, not necessarily in the cellar. There is only one minus of this method - with insufficient experience of the hostess, there is a high risk of damage (swelling of lids, mold, etc.). The way out is to make 1-2 jars for a start, no more.

It turns out that there are many ways to close the sorrel for the winter without salt, without really bothering yourself. From now on, your menu will always contain fragrant green dishes with a pleasant sourness, regardless of the season.

Sorrel is undoubtedly very popular in countries former USSR. It does not require special care, it grows for years in the same place, and preparations for the winter allow you to quickly and economically cook many delicious dishes on cold days and snowstorms.