Sorrel for the winter (for the freezer)

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Sorrel for the winter (for the freezer)

Ingredients

Fresh sorrel

Cooking method

  • I don’t know how you harvest sorrel, but I do it like this:
  • I dry my fresh and clean sorrel, then cut it finely across the beam.
  • I put it in bags, tie it tightly and put it in the freezer for storage.
  • I make portioned sachets to use the packaging in one go.
  • Sorrel for the winter (for the freezer)
  • Then I do not defrost the package from the freezer, but immediately put it into the finished broth for 5-7 minutes until cooked so that the sorrel has time to thaw and boil in the hot broth.
  • In winter, such a pack of sorrel is a great find. And if there are still boiled mushrooms in the freezer…. green cabbage soup will turn out to be very noble and tasty.
  • Bon appetit, everyone!


gold-fish
On Odnoklassniki, a woman gave such a recipe for preserving sorrel. He writes that he preserves like that all the time.

Preheat the water to a boil, cook for 2 minutes and cool to room temperature.

Sterilize jars and lids. Sort the sorrel thoroughly, wash well and cut into small pieces. Place the sorrel in prepared 500 gram jars, pressing firmly with a spoon.

Pour the sorrel with chilled boiled water. Roll up with sterile lids and store.

Sorrel, canned in this way, is perfectly stored without sterilization, since it contains a large amount of oxalic acid. It prevents the formation of microorganisms and promotes long-term storage during canning.
I haven't tried it myself yet. But I want to try. I like sorrel pies very much.
Admin

Once upon a time I did sorrel like this and, moreover, constantly. But she filled the jar tightly with sorrel, poured boiling water over it and closed it without sterilization - the jars were so cute!

But, I did not like the boiled sorrel after the can, when you pour the contents into a saucepan with broth, not the taste, color, consistency of the digested sorrel.

And here, from the freezer, you throw it into a saucepan without defrosting, let it boil for 1-2 minutes - and the cabbage soup is ready! And the taste is natural, and the color!

But, this is how I do, my opinion
gold-fish
I don't like the boiled sorrel taste either. And from boiling water, he probably also changes color. Here, in the recipe, pour boiled but chilled water. I also prefer to freeze. But you can't put everything in the freezer. Although this year I have already bought the second one. Thanks for the recipe!
lillay
And I already froze the sorrel last weekend! I'm in trend!
Sorrel ice cream is not the first year, in winter it goes very well into "green borscht". It does not take up much space in the freezer, I also do it in portioned packages, at a time. The taste of sorrel does not change from freezing, it is tasty and healthy!
Admin
Quote: gold-fish

Here, in the recipe, pour boiled but chilled water. Thanks for the recipe!

Well, in the sense that the sorrel was already hanging in the water for some time in the jar, all the same, the color will change and the taste - I mean it

Cook to your health!
Admin
Quote: lillay

And I already froze the sorrel last weekend! I'm in trend!

Great, congratulations! Let's be with sorrel in winter!
Caprice
Quote: Admin

Once upon a time I did sorrel like this and, moreover, constantly. But she filled the jar tightly with sorrel, poured boiling water over it and closed it without sterilization - the jars were so cute!

But, I did not like boiled sorrel after a can, when you pour the contents into a pot with broth, the taste, color, consistency of the digested sorrel is not the same.

And here, from the freezer, you throw it into a saucepan without defrosting, let it boil for 1-2 minutes - and the cabbage soup is ready! And the taste is natural, and the color!

But, this is how I do, my opinion
I also freeze sorrel in portions. Only not in bags, but in trays. Canned boiled in cans and I don't like it either.
Vestigator
And I didn't freeze the sorrel anymore. Well, my man does not gorge himself on "green borscht" in winter. In the spring he asks, and in the winter he wants to eat more and more accidentally. In general, I noticed that many seasonal dishes go "with a bang" only in season. Tolley is a tribute to traditions, or maybe the body is so tuned in - there is something that is available at this time of year.
Caprice
And I froze another portion today. Besides, green borsch with sorrel can be cooked in different ways. In summer, make it lean and cold, and in winter - meat-based, hearty, hot and rich
Vestigator
no, I'm not talking about lean and not about cold ...
I generally don’t cook lean soups ... for my husband, soup without meat is not food)))) but I don’t cook cabbage soup, beetroot soup and other light soups in winter. In winter, pea, borscht, hodgepodge, and any other potatoes go well. Nourishing in general ...
Admin

Well, it will depend on how you prepare the soup.

You can also make a hearty soup or cabbage soup with sorrel. Rich meat broth with mushrooms, sautéed onions, carrots, tomatoes, then boil a little potatoes and add sorrel and more at the end - and the cabbage soup is ready!
Very satisfying and delicious!
Caprice
Quote: Vestigator

but cabbage soup, beetroot soup and other light soups
Wow easy soups! If they are meat-based, they are no longer light. "And your Galya is a baluvana girl!" (C) You spoiled your man.
By the way, I always cook green borsch with sorrel with potatoes ...
infection
I have a question for old-time professionals. Can I use frozen sorrel for pies? I made in jars, filled one batch with cold and another with hot water. I want to use it for pies.
MariS
Thank you,Admin, girls, reminded! I'll go get it ...
Sorrel is still growing in my garden. This last one is the most juicy and not gnawed by any bugs, like in summer ...
Admin
Quote: contagion

I have a question for old-time professionals. Can I use frozen sorrel for pies? I made in jars, filled one batch with cold and another with hot water. I want to use it for pies.

Well, from a can hardly come in handy, there is a lot of liquid, even if you strain it through a sieve. And if you strain, then this is mashed potatoes, there will be a smear. Try it yourself, rate

But sorrel ice cream can turn out well, it is not watery. And you can immediately pour it into the pies, pour a little sugar on top - it will turn out great!
Admin
Quote: MariS

Thank you,Admin, girls reminded! I'll go get it ...
Sorrel is still growing in my garden. This last one is the most juicy and not gnawed by any bugs, like in summer ...

Marinochka, it will be great !!!! Faster to the garden-garden, until the snow covered with snow
Natusichka
Last year I was in the freezer, then in the winter I cooked borscht, but there was no acid .... I wonder why ?! This same sorrel was sour in summer, I cooked with it.
kavmins
green borscht can be cooked very satisfying)), for example, I really love the recipe with frying, where beets are added, and rice and a boiled chopped egg are added to the soup itself
Guzel62
Quote: kavmins
I really love the recipe with frying, where beets are added, and rice is added to the soup itself
Wow !!! I have never heard or tasted this. Sometimes I put cereals in sorrel soup (but MANKU), but so that beets ...
S * lena
I also store sorrel like that. Only with it I freeze the dill greens, I can add parsley. So that there is a complete set for green borscht right away. From the freezer, straight into the pot.
Valerka
And I'm cutting sorrel. Then in a dry frying pan with a non-stick coating without water or oil or anything else, I boil the sorrel with constant stirring. you have to make several servings to fill the jar. No salt, no sugar, no water or anything. Then into a jar with a screw cap. And then, if you want pies, add sugar.Or in soup, then without sugar. The can is fine. Acid is not measured there.
Wildebeest
Eeeeeh, if you add nettles to this sorrel, then cabbage soup will turn out that you cannot drag it by the ears. But everyone has their own tastes and interests.

EEV
Quote: Natusichka
Last year I was in a freezer, then in winter I cooked borscht, but there was no acid .... I wonder why ?!
So I have the same story. And I want to prepare sorrel, especially since I bought a new freezer. I think now how to prepare it. For a long time, somehow salted, but it's not that. I want sweet pies in winter.
Admin
Quote: Wildebeest

Eeeeeh, if you add nettles to this sorrel, then cabbage soup will turn out that you cannot drag it by the ears. But everyone has their own tastes and interests.

So, after all, nettles can be frozen in bags
And other tops (beets, young radishes) are also in bags separately.
Or you can make a MIX from the tops

Sorrel for the winter (for the freezer)Harvesting beet tops
(Admin)


We stock up for future use than we can (vegetable and fruit preparations)
Mandraik Ludmila
Tatyana, oh, how wonderful everything is, I also like freeze leaf mixtures. Last year I specially bought a vacuum apparatus in winter (I haven't used it yet) so as not to store air together with frosts, otherwise nothing could fit into a freezer.
Admin
Quote: Mandraik Ludmila
You have not tried vacuuming, I wonder if it somehow affects the quality of frozen products?

Luda, does not affect in any way - I tried to crush the greens very much, I do not like it, and it is advisable to roll only portioned portions into a vacuum, at once into a pan.
Mandraik Ludmila
Tatyana, yeah understood. And I always do it in portions, 400 grams, very convenient. Yesterday we collected more fern, I boiled it, I will freeze some of it, and on imp. vakumiruyu mode, so as not to pass, it is tender.
Our sorrel is still not very good, I will wait another week and make a mixture of sorrel with nettle and lovage. Then you look spinach comes up ... oh, just have time now ... there is no time to sleep ..

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