Sorrel is very beneficial for health. In particular, it improves vision, slows down the aging process, reduces skin problems, strengthens the immune system and improves digestion. While the season of this greenery lasts, it can be preserved in order to cook any dishes from it according to your taste in cold weather, says culinary specialist Lyudmila Marchak.
Ingredients:
250 g sorrel (net weight)
25 g salt
Output: jar 250 ml
Cooking:
Sort the sorrel, pat the tails, wash. Strain water. Cut the leaves into 2 cm strips.
Put the sorrel in a saucepan, salt. Close the pot with a lid and put on the smallest fire. Steam, stirring. When the sorrel is of a uniform color, boil for 2-3 minutes. Hot spread the sorrel together with the resulting juice in 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.
Source: Fakty
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