Sorrel is very useful for health. In particular, it improves eyesight, slows down aging processes, reduces skin problems, strengthens immunity and improves digestion. While the season of this green lasts, it can be preserved in order to prepare any dishes to your taste from it in the cold season, considers cook Lyudmila Marchak.
250 g of sorrel (net weight)
25 g of salt
Output: jar of 250 ml
Sort the sorrel, cut off the tails, wash. Drain the water. Cut the leaves into strips of 2 cm.
Put sorrel in a pan, add salt. Close the pan with a lid and put it on the lowest heat. Steam, stirring. When the sorrel is uniform in color, boil for 2-3 minutes. Spread the sorrel hot together with the resulting juice into sterilized jars. 1 jar (250 ml) of sorrel is enough for a 5-liter pot of borscht.
Read the recipe for sorrel borscht with ribs here.
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