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Sorrel without salt and vinegar for the winter

0
978
Kitchen Russian
Calorie content 22 kcal
Portions 0.5 l.
Cooking time 15 minutes.
Proteins * 1.5 gr.
Fats * 0.3 g
Carbohydrates* 2.9 gr.
* per 100 gr. product
Sorrel without salt and vinegar for the winter
Content

The sorrel is finely chopped and sent to boiling water. It is steamed for about 4 minutes. Then it is transferred to cans and rolled up. The workpiece is stored in a cool, dark place and is used to prepare various dishes.

Ingredients

Cooking process

step 1 out of 6
We carefully select fresh sorrel and select greens without damage. Cut off the stems with a knife.
step 2 out of 6
Rinse the leaves well under running cold water and let dry completely on a paper towel.
step 3 out of 6
Put the prepared sorrel on a cutting board and cut it in any shape into small pieces.
step 4 out of 6
Take a deep enamel bowl and pour 200 ml of drinking water into it. We put on fire, let it boil and send finely chopped sorrel leaves into the water.
step 5 out of 6
Cook over low heat for about 4 minutes, stirring occasionally with a wooden spoon or spatula. Steam until the greens are a dark marsh color. Cover with a lid and let stand for another 2 minutes, after which we remove the dishes from the heat.
step 6 out of 6
The seaming jar is thoroughly washed and dried in advance. We shift the steamed sorrel into it to the edges of the neck. Tamp it a little and fill it with the remaining liquid in the dish. We roll it up with an iron lid, turn over the jar and cover it with a warm towel. Let it cool completely, and then send it for storage in a dark, cold place. The workpiece is ready. It can be used to make a variety of pastries or add to soup. Bon Appetit!

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