How to cook canned sorrel?
Sorrel was known to our ancestors from ancient times. The first mention of it dates back to the 12th century. Then for the first time talked about him in France. But in our country, this plant has long been considered no more than a useless weed. And only when they finally decided to try, they learned about its rich vitamin composition and benefits. Today we will tell you about the most popular method of harvesting for the winter from sorrel - canning.
In cooking, the leaves of this plant are used both fresh and frozen, pickled and canned. Sorrel also found its use in folk medicine. And all thanks to the rich composition.
First of all, it is one of the most important sources of potassium. In addition, it contains such important for the body trace elements as magnesium, phosphorus, iron, iodine, a whole list of vitamins of group B and a large amount of ascorbic acid.
Doctors recommend that this plant be laid down in the spring, when the main vegetables are not yet present, and the body suffers from beriberi. Such a simple supplement will help improve digestion and liver function.Juice is an effective remedy for edema, and also facilitates menopausal status in women.
Canned sorrel contains only 20 kcal per 100 g, and therefore recommended for use in the diet.
From grandma's cookbook
If you look through the recipe book of mothers and grandmothers, most likely, there you can find a recipe (and perhaps not one) of the preparation of sorrel for the winter. We offer the easiest and time-tested option.
It will take:
- green sheets;
Before you start cooking, it is important to carry out the preparation phase. To do this, the leaves of the plant need to soak for half an hour in cold water. There are no special secrets - it will help to settle the ground, which remained on them, and save you from germs that could get on the plant along with the ground.
While "bathing" is underway, you need to boil water.
After that, chop the sorrel in a convenient way or just wrinkle well, put it into cans (previously sterilized), add 2 tbsp of salt to each of them (based on a 0.5 liter can) and add water.
And the last - roll-in.
It is not necessary to sterilize the jars with the workpiece, because the plant contains a fairly large amount of acid, which allows you to skip this step.
Very original taste will turn out, if the existing ingredients add beetroot tops.
In some recipes there is no salt, since added to sorrel, it can change its color when hot water is added.
And when everything is ready, and the banks went to the pantry to wait for their turn to be used by the hostess, the question arises - what kind of dishes can you add sorrel to?
In addition to all known soup it is also used for making sauces, dressings and even as a filling for pies. Proponents of a healthy diet will certainly appreciate the taste of the original cream fresch, as well as salads with the addition of sour green leaves. For those who think that such homemade cooking is suitable only for banal and well-known dishes, we recommend to try Italian dumplings - gnocchi with sorrel.
Often, to surprise yourself and your loved ones with something tasty, it is not necessary to spend a lot of money and look for recipes in overseas cooking books. And if at your home there is a jar of canned green leaves with original sourness, you just have to choose from the variety of dishes that you can cook with them.Bon Appetit!
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