And only in the last few centuries has sorrel been grown in vegetable gardens. It's mainly sour, or common, sorrel.
So that sorrel dishes are available year-round, make preserves from it ahead of time. Sorrel can be frozen, canned or salted. It's also often combined with nettle and spinach.
Sorrel is eaten both fresh and processed.
At least once a year we all make
green cabbage
soup at home. The main component in this soup is, of course, sorrel; it's good for the body and very tasty at the same time.
In the sorrel categories you'll most often find dishes on the theme of how to make one sorrel soup or another, but there are many more ways to use it. What isn't made with sorrel in the kitchen! Here are the most common recipes with sorrel:
• Preserving sorrel for the winter — it's canned and dried.
• Sorrel leaves are used in making soups, egg dishes and various sauces.
• Fresh sorrel leaves add a piquant sourness to any green salad.
• Canned sorrel is the most common homemade preserve, one that will vary your winter menu.
• To make shchi,
soups
,
sauces
and so on, sorrel leaves are used in cooking both boiled and puréed.
A use for this plant can be found for any dish — shchi, green borscht, okroshka, casserole, mashed potatoes. And also in salads, and as a filling for pies. Or you can simply eat the leaves raw, like in childhood. And that's far from the whole list of what can be made with a bit of sorrel added!
And most importantly, all these dishes are very healthy, because sorrel is rich in vitamins — A, B1, B2, C, E, K, PP.
Besides that, it contains useful trace elements — iron, potassium, copper, fluorine, magnesium, zinc, sodium, nickel and strontium. As you can see, sorrel's benefit for the body is enormous.
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- Vegetable oil
- Water
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