How to cook sorrel

You will need
    • For spring soup of sorrel:
  • �500 grams of sorrel;
  • �feathers of young garlic;
  • �2-3 art. spoons of vegetable oil;
  • �1-2 tbsp. spoons of flour;
  • �3-4 pieces of potatoes;
  • �greenery;
  • �salt.
  • For summer cabbage:
  • �500 grams of meat;
  • �500 g of spinach (nettle);
  • �200 grams of sorrel;
  • �parsley root;
  • �1 carrot;
  • �1 onion;
  • �1 tbsp. a spoonful of flour;
  • 2 tbsp. spoons of butter;
  • �Bay leaf;
  • �black pepper peas;
  • �salt;
  • �sour cream;
  • �1 egg.
  • For sorrel filling (preparation for winter):
  • �800 g of sorrel;
  • �100 g arrows of garlic;
  • �50 g of parsley;
  • �1 glass of water;
  • �5 g of salt.
Sorrel Spring Soup
Sort, wash, finely chop the sorrel and feathers of young garlic. Stir, place in a saucepan with preheated vegetable oil and stew under a closed lid. Add flour, mix thoroughly and carefully pour boiling salted water. Soup should make moderate thickness. Peel, wash and slice the potatoes. Put it in the soup and continue cooking until cooked. Before serving, sprinkle with washed and finely chopped parsley.
Shchi summer
Cook meat broth.Enume spinach or nettle, rinse well and boil in boiling water until soft. Throw in a colander, let the water drain and rub through a sieve. Sorrel, sort and wash, cut the large leaves. Peel parsley root, carrot and onion, cut into small cubes and lightly fry in oil. Sprinkle the vegetables at the very end of the roasting flour and mix thoroughly. Then put mashed spinach, roasted roots in a saucepan, dissolve with hot meat broth, add bay leaf, pepper and cook for fifteen to twenty minutes. Ten minutes before the end of cooking, put sorrel leaves and salt in a saucepan. Summer soup is recommended to serve with sour cream and a hard-boiled egg.
Sorrel filling for the winter
Go through the sorrel leaves and remove the damaged ones. Then wash it very well under running water. Make sure there is no sand left. Wash the young shoots of garlic and chop them finely with sorrel. Fold everything into an enamel pan, pour in water and add salt. Put the pot on a slow fire and bring to a boil. Boil the herbs for five minutes and immediately fill the refill into clean, pre-sterilized jars. Cover and roll up. Then turn the jars upside down and leave to cool.Keep oxalic refill in a cool place.