Sorrel dishes

Sorrel dishes include a wide range of dishes, each of which is rich in vitamins and many other useful substances. Housewives use these moderately sour greens to cook soups, bake pies and even preserve them for the cold season. But don’t let this surprise you, because by opening a can of sorrel, you can prepare a flavorful soup in half an hour, for example, using meat broth with vegetables.

Green sorrel borscht with egg - classic recipe

Green sorrel borscht with egg is a moderately sour soup that is cooked with beef on the bone. The egg can be added both during cooking and just before serving - it all depends on your preferences. Sorrel perfectly balances the rich flavors of the broth and vegetables.

1. 
   To speed up the process, place meat, herbs and vegetables on the work surface.
2. 
   Place the beef in a saucepan and add two liters of water, bring to a boil, add some salt and remove the foam with a slotted spoon. Cook for two hours and remove the meat, separate the flesh from the bones and return to the broth.
3. 
   An hour and a half from the start of cooking the broth, pour water into the eggs and boil for 10 minutes from the moment they boil. Next, dip the component into ice water and, after cooling, remove the shell.
4. 
   We clean and cut the vegetables into strips (sweet pepper pulp, carrots, garlic and tomatoes), potatoes into cubes, sorrel leaves into large pieces. Finely chop the green onion feathers and sour stems.
5. 
   Melt the butter in a frying pan and saute half the onions until light brown. Add ½ part of the garlic, all the bell pepper and carrots. Stir and simmer for about 10 minutes, then add tomato paste and fresh tomatoes and simmer for another 10 minutes.
6. 
   At the same time, add potato cubes into the boiling broth and cook for 10 minutes. Now put a tablespoon of potatoes into the bowl and mash it with the rest of the garlic, onion, as well as finely chopped green onions and dill.
7. 
   Place the frying mixture and the potato mixture with herbs into the pan with the base - lower the flame and stir.
8. 
   Now add sorrel, diced boiled eggs into the soup, add salt and black pepper, based on your tastes. Boil and after 60 seconds remove from the burner.
9. 
   Pour the aromatic green borscht into portioned plates and season with sour cream – enjoy. Bon appetit!

Sorrel soup with egg and chicken

Sorrel soup with egg and chicken is a light, but at the same time satisfying and nutritious dish that will easily diversify your usual diet and bring something completely new to your daily menu. For cooking you will need only simple and affordable ingredients.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Water – 4 l.
• Sorrel – 250 gr.
• Chicken – 400 gr.
• Rice – 200 gr.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Eggs – 2 pcs.
• Green onion – 80 gr.
• Greens – ½ bunch.
• Salt – 1 tbsp.
• Seasonings - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. Place any parts of the chicken in a pan, add water and cook for 60 minutes, removing the foam with a slotted spoon. We separate the meat from the bones and disassemble it into small fibers, strain the broth and return it to a fireproof container.

Step 2. We sort out the sorrel leaves and pour them over with water, shaking off excess moisture.

Step 3. Chop the greens into small or medium pieces.

Step 4. Peel and wash the potatoes, cut into cubes.

Step 5. Grind the peeled onion.

Step 6. Add chopped vegetables to the broth.

Step 7. Next, add the washed rice cereal and cook the soup for half an hour over a moderate flame.

Step 8. After time, add sorrel.

Step 9. Salt the food, flavor it with chicken, chopped herbs, salt and your favorite seasonings. Boil the soup for another 3-5 minutes, turn off the heat and leave covered for about 20 minutes.

Step 10. At the same time, boil the eggs until ready, peel them and cut them as you like.

Step 11. Serve the soup in portioned bowls, garnished with boiled eggs and sour cream. Bon appetit!

Cabbage soup in meat broth with sorrel

Cabbage soup in meat broth with sorrel is a tasty and rich first course that will please everyone who tastes at least one spoonful! Thanks to the large amount of fresh herbs and vegetables, the soup not only has amazing taste, but also contains a large amount of vitamins.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Pork brisket – 350 gr.
• Potatoes – 4-5 pcs.
• Sorrel – 25 gr.
• Spinach – 25 gr.
• Carrot – 1 pc.
• Green onion – 20 gr.
• Eggs – 4-5 pcs. (one per serving)
• Granulated sugar – ½ tsp.
• Laurel leaf – 1-2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 2 l.

Cooking process:

Step 1. Before starting cooking, peel and rinse the vegetables and herbs, remove veins and films from the meat, and also rinse with cold water.

Step 2. Cut the pork into pieces of the desired size and place them in a pan of a suitable size.

Step 3. Pour hot water into the brisket, season with bay and cook for about 25 minutes after boiling.

Step 4. Grind the carrots using a grater with large holes.

Step 5. Cut the green onion feathers into rings and add them to the broth along with carrot shavings.

Step 6. Next add potato cubes, mix and cook for 15 minutes.

Step 7. Cut fresh spinach and sorrel into strips and add to the soup only after the potatoes have boiled until soft.

Step 8. Cook the dish for about 5 more minutes and then season with salt and seasonings.

Step 9. Pour the soup into plates and put a boiled egg, cut in half, into each bowl - take a sample. Bon appetit!

Pie with sorrel in the oven

Pie with sorrel in the oven is an original pastry that goes perfectly with both a plate of chicken broth (if you add less sugar) and a mug of ground coffee. Delicate dough and delicious green filling complement each other perfectly, try it and see for yourself!

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Flour – 350 gr.
• Granulated sugar – 100 gr.
• Butter – 100 gr.
• Sour cream – 200 gr.
• Baking powder – 1 tsp.
• Eggs – 1 pc.

For filling:

• Sorrel – 250 gr.
• Granulated sugar – 100 gr.
• Mint – 2-3 sprigs.
• Starch – 2 tsp.

Cooking process:

Step 1. To prepare the dough, in a deep container, grind soft butter, flour and granulated sugar into crumbs.

Step 2. Add baking powder and sour cream to the dry mixture - knead the dough and gather it into a ball, cover the container with film and leave at room temperature for 20 minutes.

Step 3. Without wasting time, prepare the filling: cut the washed and dried sorrel into strips no more than a centimeter thick and combine with starch, sugar and chopped mint.

Step 4. Separate approximately 65% ​​of the dough and roll it into a circle with a diameter slightly larger than the shape and transfer it to a bowl using a rolling pin, trimming the sides with your fingers.

Step 5. Distribute the aromatic filling.

Step 6. Roll out the rest of the dough and place it on top of the sorrel, fasten the edges, and make a small hole in the center for steam to escape. Brush the top with a cracked egg and bake for 40 minutes at 200 degrees.

Step 7. Let the rosy pie cool slightly, cut into pieces and start eating. Bon appetit!

Canned sorrel for the winter in jars

Canned sorrel for the winter in jars is a tasty and healthy preparation that can be widely used in cooking. For example, by opening such a roll, you can quickly and easily prepare a rich soup or bake a sweet and aromatic pie.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 0.5 l.

Ingredients:

• Sorrel – 300 gr.
• Water – 400 ml.
• Salt – 1 tsp.

Cooking process:

Step 1. According to the list of ingredients, prepare the components.

Step 2. Carefully sort out the greens and cut off the stems. They can be used to prepare first courses.

Step 3. Carefully wash the leaves under running water, getting rid of dust and soil.

Step 4. Arm yourself with a sharp knife and cut the green ingredient into wide “ribbons”.

Step 5. Place the slices in a saucepan.

Step 6. Salt.

Step 7. Pour boiling water, stir and simmer for 60 seconds.

Step 8. Distribute the resulting mass into pre-sterilized jars and seal with a special key.

Step 9. Before the jars have cooled completely, put them on the lid and wrap them in a blanket, then store them in the cellar. Cook and have fun!

Pies with sorrel

Pies with sorrel on kefir are a tender and moderately sweet treat that will always “come to the rescue” when you need to quickly prepare something for tea. Since the base is prepared without adding yeast, the process takes very little time. We will fry the finished products in oil until golden brown.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

For the test:

• Kefir – 150 ml.
• Salt – 1 pinch.
• Granulated sugar – 2 tbsp.
• Soda – ½ tsp.
• Flour – 250 gr.
• Vegetable oil – 1 tsp.

For filling:

• Sorrel – 1 bunch.
• Granulated sugar – 3-4 tbsp.

Additionally:

• Vegetable oil - for frying.

Cooking process:

Step 1. Heat kefir to 35-38 degrees and mix with soda.

Step 2. Actively work with a whisk until bubbles appear.

Step 3. Add granulated sugar and salt.

Step 4. Add pre-sifted flour.

Step 5. Knead the soft dough and cover the dishes with a towel, leave for 15-20 minutes.

Step 6. Finely chop the washed and dried sorrel and combine with sugar. Knead with your hands until the juice comes out.

Step 7. Add a little vegetable oil to the “rested” base and knead again.

Step 8. Place the dough on the table and form a “sausage”.

Step 9. Divide into segments of the same size.

Step 10. Roll out the pieces into a layer, lay out some of the filling and seal the edges tightly.

Step 11. Fry the semi-finished products on both sides in vegetable oil until a characteristic crust forms.

Step 12. Without waiting for it to cool, serve the sweet pies to the table. Bon appetit!

Pickled sorrel with vinegar

Pickled sorrel with vinegar is prepared very quickly and retains all its beneficial properties, as well as its unsurpassed sour taste. This preparation is perfectly stored in a dark and cool place, and after opening it will not stagnate for a long time, because no one can deny themselves a portion of green cabbage soup or pies.

Cooking time - 10 min.

Cooking time - 10 min.

Portions – 0.5 l.

Ingredients:

• Sorrel - 3-4 bunches.
• Table vinegar 9% – 100 ml.
• Salt – 1 tbsp.
• Water – 1 l.

Cooking process:

Step 1. Measure out the required amount of sorrel and carefully sort through each leaf.

Step 2. Rinse thoroughly under water.

Step 3. Shred randomly.

Step 4.We sterilize the jars over steam and at the same time cook the brine: dissolve salt and sugar in boiling water, pour in vinegar.

Step 5. Place the sorrel in glass containers and fill with brine, seal tightly using a seaming machine. Place it upside down until it cools completely and then transfer it to a storage location. Cook and have fun!

Salad with sorrel, egg and cucumber

Salad with sorrel, egg and cucumber is a real storehouse of vitamins and various macro- and microelements that the human body needs. As a dressing, you can use various products, for example, natural yogurt without additives or low-fat sour cream.

Cooking time – 7 min.

Cooking time – 7 min.

Portions – 2.

Ingredients:

• Boiled eggs – 2 pcs.
• Sorrel – 100 gr.
• Fresh cucumbers – 2 pcs.
• Green onions - 3-4 feathers.
• Dill – 3-4 sprigs.
• Sour cream/yogurt – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Rinse the greens and vegetables under running water, cut the dense stems from the bunch of sorrel.

Step 2. Finely chop the green onions, dill and sorrel.

Step 3. Peel the boiled eggs and chop them randomly. Mix the chopped greens in a bowl, add some salt and knead with your palms so that the ingredients release juice, add the eggs.

Step 4. Add cucumber half rings to the appetizer, season with sour cream or yogurt and mix.

Step 5. Serve and serve - take a sample. Bon appetit!

Kholodnik with sorrel

Kholodnik with sorrel is a refreshing dish of Belarusian cuisine, which even a schoolchild can cook. The combination of fresh radish, cucumber and sour sorrel will not leave anyone indifferent and will relieve hunger for a long time, despite the minimal calorie content.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Water – 1 l.
• Sorrel – 100 gr.
• Radishes – 8 pcs.
• Cucumbers – 2 pcs.
• Green onion – 50 gr.
• Dill – ½ bunch.
• Eggs – 2 pcs.
• Sour cream – 150 gr.
• Salt - to taste.

Cooking process:

Step 1. Cut the petioles from a bunch of sorrel, sort out the leaves and soak in cool water for 5 minutes, then put them on a sieve and rinse thoroughly. Cut into strips.

Step 2. Bring water to a boil in a saucepan, add the slices and boil for 5-7 minutes, let it cool to room temperature.

Step 3. Cut the washed radishes into thin rings, remove the skin from the cucumber and cut into strips or quarter rings.

Step 4. While the sorrel broth is cooling, finely chop the green onions and dill.

Step 5. Cook the eggs until cooked, peel and chop.

Step 6. Place all prepared ingredients in a pan with cooled herbs.

Step 7. Add salt and sour cream to the dish and mix vigorously.

Step 8. Pour into tureens and serve in combination with young boiled potatoes. Bon appetit!

Quick sorrel soup with stewed meat

Quick sorrel soup with stewed meat is a real salvation for every cook, because, probably, everyone has had moments in their life when they need to quickly feed their family not only with a satisfying dish, but also tasty and healthy. Be sure to take note of this recipe!

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 4-5.

Ingredients:

• Stew – 250 gr.
• Potatoes – 3-4 pcs.
• Carrot – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Sorrel – 15-20 leaves.
• Water – 1.5 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. Remove the skins and husks from all vegetables, wash the fruits and move on to the next stage.

Step 2.Cut the potatoes into arbitrary medium-sized segments.

Step 3. Cut onions and carrots into half rings.

Step 4. Place all the chopped ingredients in a saucepan, add bay leaves and fill with water. After boiling, cook over moderate heat until soft (15-20 minutes).

Step 5. We wash the sorrel leaves and cut them into “ribbons”.

Step 6. Pour the eggs with water and cook after boiling for about 8-10 minutes, cool, peel and cut into cubes.

Step 7. Add stewed meat, sorrel and eggs to the prepared vegetables, season with salt and cook for another 6-7 minutes.

Step 8. Serve the food and serve it to the table. Bon appetit!