Sorrel for the winter in banks

Sorrel for the winter under a nylon lid is a great opportunity to enjoy the most sour homemade preparation, which will become an ideal basis for soup. To prepare the above blank, you only need sorrel and salt, as well as a little time. Sorrel, prepared in this way without sterilization and under a nylon lid, will be stored in your refrigerator for several months and will always be at hand at the right time.

There should be no problems with harvesting sorrel for the winter: it can be perfectly canned without sterilization. There is a lot of acid in the green itself, but you can play it safe and add a small amount of citric acid to the workpiece. Preservation of taste and natural odor is guaranteed.

If you salt sorrel for the winter, using this elementary recipe that anyone can handle, then in winter you can cook delicious green cabbage soup from this blank. If desired, you can use such sorrel as a salad, using it with main courses.

When preparing sorrel with the addition of vinegar, its natural taste and color are preserved. The workpiece is perfectly stored due to the abundance of acid in it. Such sorrel is convenient to use as a filling for pies or when cooking soups.

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.

Sorrel, like any other product, can be prepared for the winter. This way you can prepare your favorite soup and other delicious dishes from it all year round. This recipe is very simple and keeps the sorrel leaves just like fresh.

It is very convenient to cook green borsch, cabbage soup or okroshka from green sorrel blanks. They opened the can and put it in a saucepan. Quick to use and easy to save for the winter.

One of the first green guests on the spring table is sorrel. It is better to roll up young grass, it is more useful. You don't need to cook it, just pour it over with cold water and use it as needed in soups or as a filling in baked goods.

Another way of harvesting sorrel for the winter. Wash greens, dry, blanch and pack in sterile jars. Such a blank is perfectly stored in a cellar or refrigerator. In autumn and winter, it will serve as an excellent base for making green cabbage soup.

Servings - 600 ml. finished sorrel roughly.

Sorrel for the winter can be prepared without salt - it is perfectly stored due to the acid it contains. Additionally, we suggest adding green onions, dill and parsley. The mixture will turn out to be very fragrant and simply irreplaceable for cooking cabbage soup and other soups.

Servings - 800 ml. finished sorrel roughly.

Sorrel can be prepared for the winter in a very simple way. No cooking and other heat treatment of raw materials is required. It is enough just to rinse and dry the greens well. After that, grind it, mix it with salt and distribute it to the storage jars. That, in fact, is all.

Servings - 500 ml. finished sorrel roughly.

Chopped sorrel is tightly packed into a half-liter jar and filled with boiling water. Then the jars are closed with a lid and sterilized in a water bath. Then everything is rolled up, cooled down and sent to a dark, cold storage place.

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.

Finely chopped sorrel is placed in a jar and filled with cold water. The cans are then rolled up and sent to the refrigerator or pantry for storage. From this simple preparation, it is then possible to prepare various dishes.

The sorrel is cut and sent to the water. When everything boils, it is transferred to the banks using a slotted spoon. Everything is filled with brine, and the cans are rolled up.