Sorrel for the winter for pies
0
2092
Kitchen
Russian
Calorie content
80.5 kcal
Portions
1.5 l.
Cooking time
30 minutes.
Proteins *
1.5 gr.
Fats *
0.3 g
Carbohydrates*
18.5 g
During the sorrel harvest, housewives usually make preparations from this sour grass for the winter. Sorrel with salt is perfectly preserved and is successfully used for making soups. Sorrel is no worse preserved if prepared with sugar. In this case, sorrel can be used as a filling for pies and other sweet pastries.
Ingredients
Cooking process
We sort out the sorrel: we throw away random garbage and defective leaves. Then we rinse the sorrel under running warm water. Lay out the washed leaves on a clean towel and let them dry completely. It is important to dry the sorrel as efficiently as possible so that excess moisture does not get into the workpiece.
Cut the dried sorrel into large pieces across. We also cut the stems, but slightly smaller than the leaves. Put the chopped greens in a wide bowl and sprinkle with the specified amount of granulated sugar. Mix the mass with your hands. It is not necessary to grind and crush strongly, you should only slightly crush the sorrel in order to evenly mix it with sugar and slightly reduce its volume.
Bon Appetit!