From sorrel - 53 cooking recipes

And only in recent centuries has sorrel been grown in vegetable gardens. This is basically sour or ordinary sorrel. To make sorrel dishes available all year round, make preparations from it in advance. Sorrel can be frozen, preserved, or pickled. At the same time, it is often combined with nettle and spinach. Sorrel is used both fresh and processed. We all cook cabbage soup at home at least once a year. The main component in cabbage soup is, of course, sorrel; this soup is beneficial for the body, and at the same time very tasty. In categories with sorrel, most often there are dishes on the topic of how to prepare this or that sorrel soup, but there are many more ways to use it. How many things are not prepared from sorrel in cooking? Here are the most common recipes with sorrel:• Preparing sorrel for the winter - it is canned and dried. • Sorrel leaves are used in the preparation of soups, egg dishes and various sauces.• Fresh sorrel leaves will add a piquant sourness to any green salad.• Canned sorrel is the most common homemade preparation that will diversify your winter menu.• To prepare cabbage soup, soups, sauces, etc., sorrel leaves are used in cooking, both boiled and pureed. This plant can be used for any dish - cabbage soup, green borscht, okroshka, casserole, puree. And also in salads and as a filling for pies. Or you can simply eat them raw, like in childhood. And this is not the entire list of what can be prepared with the addition of sorrel! And the main thing is that all these dishes are very healthy, because there are numerous vitamins in sorrel - A, B1, B2, C, E, K, PP. In addition, it contains useful microelements - iron, potassium, copper, fluorine, magnesium, zinc, sodium, nickel and strontium. As you can see, the benefits of sorrel for the body are enormous.