What can you do, cook from sorrel? Dishes from fresh and canned sorrel: recipes

Sorrel salad with egg: recipe

In the spring, when the body is in dire need of vitamins, I really want to eat some kind of green salad. You can satisfy your desire already in May, when the leaves of sorrel in summer cottages and vegetable gardens reach 10 cm in length and become edible.

RECIPE No. 1: “Dacha” salad with sorrel and egg. To prepare it you will need simple and affordable products:

• sorrel - bunch
• lettuce leaves (optional) – a bunch
• radishes – 200 g
• eggs – 3 pcs.
• green onion – bunch
• greenery
• salt pepper
• sour cream – 3 tbsp. spoons

Sorrel salad with egg: preparing sorrel.

Sorrel salad with egg: preparing eggs.

Sorrel salad with egg and radish.

1. Boil the eggs hard. Cool them, peel them and cut them into halves of rings or cubes (optional).
2. Wash the sorrel, lettuce and all greens thoroughly with cool running water. Leave it all in a colander to drain.
3. Wash the radishes, cut off the tails, cut into thin halves of rings.
4. Chop the sorrel, lettuce and herbs as finely as possible. Mix with egg and radish.
5. Use sour cream as a dressing.

RECIPE No. 2 : Salad with sorrel and quail eggs.

You can safely put this salad on your holiday table. Take for him:

• sorrel – bunch
• radishes – 50 g
• cereal (bulgur or quinoa) – 50 g
• celery (stems) - 100 g
• green apple – 1 pc.
• salad – 1 bunch
• Quail eggs – 6 pcs.
• olive oil – 5 tbsp. spoons lemon juice – 1 teaspoon
• grain mustard – 1 teaspoon

Sorrel salad with quail eggs.

1. Start with cereal, rinse it and boil it. In a quarter of an hour, while it is ready, you will have time to prepare all the other salad ingredients. Also immediately set the quail eggs to boil. Cool them, peel them and cut them into halves or quarters.
2. Place half a bunch of sorrel, olive oil, lemon juice and mustard in a blender and blend until smooth.
3. Wash the apple, radish, celery and spinach, dry and chop. Then mix with cereal and season.
4. Serve the salad garnished with quail eggs.

Sorrel lemonade

pixabay.com

Ingredients:

• a piece of fresh ginger;
• 300 ml water;
• 3–4 tablespoons sugar;
• 1 bunch of sorrel;
• 1 liter of sparkling water;
• 2 lemons.

Preparation

Peel the ginger and cut into thin strips. Pour water into a saucepan, add sugar and ginger and bring to a boil over medium heat. Reduce heat and simmer for about 30 minutes, stirring occasionally. Strain the resulting syrup so that there are no pieces of ginger in it, and cool.

Grind the sorrel in a blender until smooth. Pour ginger syrup, 500 ml of sparkling water and the juice of one lemon into the resulting puree. Stir and refrigerate for 15 minutes.

Strain the chilled drink and pour in the remaining sparkling water. Serve lemonade with ice and lemon slices.

Homemade cherry lemonade recipe →

Fresh sorrel salad with cucumber and egg: recipe

You can prepare this salad when young and crisp ground cucumbers appear. Take:

• sorrel – bunch
• cucumbers – 2-3 pcs.
• eggs – 2 pcs.
• corn – 200 g
• mayonnaise – 2 tbsp. spoons
• sour cream - 2 tbsp. spoons
• green onions – 1 bunch
• herbs, salt and pepper

Sorrel and cucumber salad with canned corn.

1. Boil the eggs, peel and cut into small cubes.
2. Wash the cucumbers; if their peel is too rough, remove it. Cut the cucumbers into small cubes. To make the salad beautiful, the cubes of eggs and cucumbers should be the size of a grain of corn.
3. Drain the corn and place it in a bowl. Add egg and cucumber.
4. Cut the washed sorrel into strips. Chop the onion and greens. Add to salad.
5. Season the salad with mayonnaise.
6. If desired, this salad with sorrel can be laid out in layers and served in a glass salad bowl or portioned cups.
7. If you add crab sticks to the dish, you get an interesting twist on the classic crab salad.

Pies with sorrel, green onions and eggs

maxsol7/Depositphotos.com

Ingredients:

• 600 g flour;
• 3 tablespoons sugar;
• salt - to taste;
• 8 g dry yeast;
• 250 ml warm milk;
• 80 ml kefir;
• 5 tablespoons of vegetable oil;
• 4 eggs;
• 3 bunches of sorrel;
• 1 bunch of green onions.

Preparation

Sift the flour, make a well in the middle and add sugar, a pinch of salt and yeast. Pour in milk and kefir, stir, cover with a towel and leave for 15–20 minutes. Then pour in the oil and knead the dough well with your hands. Cover again with a towel and leave in a warm place for a couple of hours.

Boil three hard-boiled eggs, cool, peel and cut into small cubes. Finely chop the greens and place them in a preheated frying pan for a minute. Transfer the onions and sorrel to a plate and season with salt. After a few minutes, drain the resulting juice and mix the greens with the egg.

Divide the dough into small equal parts and form them into flat cakes. Place the filling in the center of each and make pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake at 200°C for 15–20 minutes until the pies are lightly browned.

How to cook delicious pies with jam in the oven and in a frying pan →

Sorrel and spinach salad

Both sorrel and spinach are very healthy greens, but, so to speak, they are not for everyone. Try making a delicious vitamin salad out of them, maybe your family will like it. Take:

• sorrel – bunch
• spinach - bunch
• green onions - bunch
• parsley - bunch
• eggs – 2 pcs.
• green or black olives - 100 g
• olive oil – 3 tbsp. spoons
• vinegar – 0.5 teaspoon
• water – 0.5 tsp
• salt and pepper

Sorrel and spinach salad.

1. Put the eggs to boil hard.
2. Wash all the greens and let them drain.
3. Finely chop the greens.
4. Peel the boiled and cooled eggs and cut them into strips or half circles.
5. Cut the olives into rings.
6. Prepare a dressing from olive oil, water and vinegar and add it to the salad.

Okroshka with sorrel on kefir

ideireceptov.ru

Ingredients:

• 6 potatoes;
• 3 eggs;
• 1 bunch of sorrel;
• 1 bunch of green onions;
• ½ bunch of dill;
• ½ bunch of parsley;
• 3 cucumbers;
• 8–10 radishes;
• salt - to taste;
• 1 liter of low-fat kefir.

Preparation

Boil potatoes and eggs, cool and peel. Finely chop the greens. Cut potatoes, eggs, cucumbers and radishes into small cubes. Radishes can be grated on a coarse grater.

Mix sorrel and onion, sprinkle lightly with salt and masher. This will make the okroshka more flavorful. Mix all ingredients and season with salt. Pour in kefir, stir and refrigerate for half an hour.

And in this article you will find a classic recipe for okroshka with meat and kvass:

How to cook okroshka →

Salad with sorrel and tomatoes

RECIPE No. 1: “Country” salad with sorrel and tomatoes. For the salad you can take the following products:

• sorrel – bunch
• green onions - bunch
• salad - bunch
• tomatoes – 2 pcs.
• cucumbers – 2 pcs.
• green garlic - optional and to taste
• sour cream or mayonnaise

Salad with sorrel and tomatoes.

1. Wash vegetables and herbs and dry.
2. Since the salad is “rustic”, the method of cutting and the size of the pieces do not matter. Chop all ingredients the way you like.
3. Dress the salad and eat to your health!

RECIPE No. 2: Tomato salad with sorrel and cheese.

Take:

• sorrel – bunch
• tomatoes – 2 pcs.
• garlic – 2 cloves
• hard cheese – 30 g
• olive oil – 2 tbsp. spoons
• apple cider vinegar – 1 teaspoon
• sugar, salt, pepper

Salad with sorrel and tomatoes with cheese.

1. Wash the tomatoes and cut them into neat slices.
2. Wash the sorrel, dry it and cut it into strips. Mix with tomatoes.
3. Make a dressing from oil, vinegar, sugar, crushed garlic. Dress the salad.
4. Grate the cheese and sprinkle it over the salad.

Baking and desserts

Baking recipes have a special place in home cooking when it comes to sorrel dishes. The green plant, which has a sour taste, allows housewives to prepare a variety of baked goods.

In the spring, having sorrel on hand, it is easy to create delicious fillings for pies and pies with your favorite flavors - from sour and sweet and sour to very sweet or with a weak pronounced sourness.

For such pies, pies and pancakes, any dough is used: instant puff pastry, store-bought. From yeast dough, butter dough, kefir pie, sweet and savory pastries can be prepared in the oven or fried in a frying pan.

Cheesecakes with sorrel

Ingredients: fresh sorrel – 100 g; dry cottage cheese – 300 g; wheat flour – 5 tbsp; oat bran – 2 tbsp. without slide; chicken egg – 1 piece; salt – 0.5 tsp; granulated sugar – 3 tbsp; vegetable oil.

How to cook cheesecakes with sorrel. To prepare delicious cheesecakes, we need cottage cheese of any fat content, egg yolk, salt, sugar, fresh leaves, wheat flour, oat bran, sunflower oil for frying cheesecakes.

Preparation. We wash the leaves under cold tap water and let the water drain. Chop the sorrel leaves. Place the cottage cheese in a bowl and add the leaves. Using a blender, grind the curd-sorrel mixture until smooth. Add salt, granulated sugar and yolk. Mix with a spoon.

Add the sifted flour and bran, mix the sweet curd mass. On a board sprinkled with flour, spoon out the curd dough for cheesecakes in portions, sprinkle each portion with flour and form round fluffy cakes.

Heat a frying pan with oil. Place the curd cheesecakes and fry over low heat until golden brown on one side. Carefully turn over and fry the other side. Serve the finished cheesecakes with sour cream or sprinkle with jam syrup.

Pies with sorrel filling

Ingredients: wheat flour – 500 g; milk – 300 g; live yeast – 20 g; sugar – 20 g; butter – 100 g; salt for dough – 1 tsp; sorrel – 300 g; chicken egg – 3 pcs.; onion – 200 g; salt for filling - to taste; ground black pepper; butter – 30 g; chicken egg for greasing pies - 1 pc.

Baking. We start baking pies with dough. We dilute the yeast in 100 grams of warm milk with the addition of 1 tablespoon of sugar. Mix and place the dough in a warm place for 30 minutes. Sift the flour. Pour the remaining milk into a separate bowl, heat and dissolve the butter and salt in the milk. Pour in the sifted flour and add the dough.

Knead a soft dough that does not stick to your hands. Cover the bowl with the dough with a towel and place in a warm place for 40 minutes. Punch down the dough and let it rise a second time. To prepare the filling, boil the eggs hard. We sort out the sorrel, wash it and chop it.

Fry finely chopped onion in butter in a frying pan until transparent. Add chopped sorrel leaves to the onion and fry for no more than a minute, stirring the leaves.

Mix diced eggs with sorrel and onions, salt and pepper and knead the filling. The filling for the pies is ready. Pinch off a piece of dough, flatten it, and place a tablespoon of filling in the middle. We make pies from all the dough and place them, seam side down, on a greased baking sheet.

Let the pies sit for 10 minutes and rise while the oven heats up. Brush the top of each pie with beaten egg. Place in an oven preheated to 180°C and bake for about 15-20 minutes.

Kutaby with cottage cheese and sorrel

Ingredients: wheat flour – 180 g; water – 100 ml; cottage cheese – 150 g; sorrel – 300 g; green onions – 2 tbsp; vegetable oil – 1 tbsp; salt for dough – 0.5 tsp; butter – 2 tbsp; salt for filling to taste.

How to cook kutabs. We start preparing kutab by kneading unleavened dough. Sift the flour into a bowl and add half a teaspoon of salt. Pour water and vegetable oil into the center of the flour. Knead the dough with your hands and wrap it in film.

To prepare the filling, mash the cottage cheese with a fork, grind it with a blender or rub it through a sieve. Add sorrel and green onions, washed and chopped, to the cottage cheese. Salt and mix the filling.

Pinch off equal pieces of dough and roll them into balls. Roll out the dough balls into thin flat cakes. Spread 1.5 tablespoons of filling on one half of the flatbread. Cover with the second part and connect the edges of the flatbread. Fry the kutabs in a dry cast-iron frying pan without fat and over low heat. Grease the finished kutabs with melted butter. Eat hot or cold.

Puff pastry puffs with sorrel

Ingredients: puff pastry – 1 pack; feta cheese – 200 g; sorrel – 300 g; butter – 3 tbsp; eggs – 4 pcs.

Baking. We defrost store-bought puff pastry and use homemade dough right away. Boil the eggs hard. Wash the sorrel, dry it on a towel and cut it. Heat half the oil and fry the greens in it for no more than 3 minutes. Mix the chopped eggs with the sorrel mass. Salt and pepper the filling. Roll out the dough into a layer 1-1.5 mm thick and cut into rectangles.

Spread a thin layer of filling onto the pieces of dough, crumble the cheese and roll the puff pastry into rolls or envelopes. Bake in the oven, greasing the top with butter, until golden brown.

Pancakes with sorrel

Ingredients: sorrel – 500 g; milk – half a glass; butter – 2 tbsp. l.; yolk of one egg; sugar – 1 tbsp. l.; salt; sour cream.

Baking. We bake thin pancakes from dough with milk, kefir or water. Let cool. Pour the sorrel leaves with a small amount of water and simmer for 3 minutes, adding salt to taste. Strain and grind into puree.

To prepare the sauce, lightly fry the flour in butter, dilute with milk, adding it in portions. When the mixture thickens, beat in the yolk and add sugar. Add puree to mixture and mix. Grease the pancakes with sorrel filling and roll them up. We eat it with sour cream.

Homemade ice cream with sorrel

Ingredients: egg yolk – 1 pc.; fresh sorrel – 70 g; cream 33-35% – 20 ml.

Ice cream recipe. Wash the sorrel and pour boiling water over it. Cool the crushed leaves of the fresh plant and freeze them in a bag in the refrigerator. Place the greens in portions into a blender, add the yolk, and beat. Add cream and continue beating until smooth. Transfer the sorrel mass into a freezer container and place it in the freezer. Freeze the mixture until it has the consistency of ice cream.

Sorrel jelly

Ingredients: sorrel – 500 g; granulated sugar - two-thirds of a glass; starch – 2 tbsp; water – 2 l; salt - on the tip of a teaspoon.

Recipe for making sorrel. Wash the sorrel, chop it finely, add a small amount of water and simmer for 5 minutes. We rub the green mass through a sieve, add the rest of the water, sugar and boil the mixture for a couple of minutes. We dilute the starch in a small amount of cold water, add it to the green mass and boil again for 5 minutes. We drink the jelly chilled.

Sorrel salad for the winter. Canned sorrel dishes: recipes

To be able to eat healthy sorrel in winter, preserve it in the form of a salad. It can then be added to vegetable side dishes, soups and sauces.

How to prepare soups from fresh and canned sorrel, read the article "".

IMPORTANT: You can close the sorrel on its own. For 1 kg of greens take 100 g of salt. Washed, dried and finely chopped sorrel is boiled in salt water for 10 minutes, placed in jars, sterilized for 20 minutes and rolled up. But you can cover the sorrel with herbs, it will be tastier.

For 1 jar of preparation you will need the following ingredients:

• sorrel – 700 g
• green onions – 150 g
• dill and parsley – 10 g each
• salt – 10 g
• water – 300 ml

Shch(avel is cut.

Chopped sorrel is placed in a saucepan.

The sorrel is boiled.

1. You should thoroughly wash and sort the sorrel and greens for harvesting, and then chop them very finely.
2. Place the greens in an enamel pan. Boil water in a kettle or another saucepan. Pour boiling water into the pan with herbs.
3. Add salt.
4. Boil the workpiece for 10 minutes.
5. Place the winter sorrel salad in jars and cover them with lids.
6. Sterilize the jars for 15-20 minutes and roll them up.

Sorrel for the winter.

Main courses: recipes

Not everyone knows that from a green plant, previously considered a weed, you can prepare delicious salads, soups and main courses. Cutlets from it, side dishes, omelettes and pancakes can be prepared simply, inexpensively and tasty using these recipes.

Recipe: stewed sorrel

You will need: sorrel – 400 g; butter – 4 tbsp. l.; onion – 1 pc.; egg – 3 pcs.; parsley – 1 bunch; salt and pepper to taste.

Recipe. A simple recipe and very easy to quickly prepare a delicious dish. Wash the sorrel in running water and boil for 5 minutes, adding salted water. Place in a colander, let cool, squeeze and chop.

Chop the onion into small cubes and fry in oil. Add chopped sorrel, chopped parsley, salt and mix. Simmer until done. Pour the eggs over the stewed sorrel and quickly bring the omelette to readiness, closing the pan with a lid. The dish is ready, and we serve it hot to the table - quickly and very tasty.

Sorrel stewed with vegetables

To stew sorrel from vegetables, you can use fresh tomatoes or canned tomatoes in their own tomato juice. Fried, stewed sorrel is an amazing tasting dish and an excellent side dish with sourness.

Ingredients: sorrel – 1 large bunch; red tomatoes – 200 g; tomato juice - half a glass; onions – 2 pcs.; lemon – 1 pc.; garlic – 3 cloves; vegetable oil for frying; salt and pepper.

Cooking. Fry the chopped onion in vegetable oil until it becomes transparent. Add chopped green leaves, pre-washed, to the onion. Pour in lemon juice and add crushed garlic. Stir the mixture and simmer for 1-2 minutes.

Add chopped tomatoes, tomato juice and simmer for no more than 5 minutes. Serve the side dish with the meat, use it to serve boiled spaghetti.

Potato gnocchi with sorrel

Ingredients: potatoes – 300 g; sorrel – 200 g; flour – 100 g; egg – 1 pc.; hard cheese – 50 g; parsley – 2 tbsp; green onions – 2 tbsp; butter – 50 g; ground black pepper; salt.

Preparing the second course. Boil the peeled potatoes until tender, drain the water. Use a masher to mash the potatoes or pass them through a meat grinder. We cut off the thick stems of the washed sorrel and chop the leaves.

Bring water to a boil in a saucepan. Place the sorrel pieces into a sieve and place in boiling water for 20 seconds. Rinse the sorrel mass with cold water.

Add sorrel to the mashed potatoes, 1 tablespoon each of chopped green onions and parsley. Mix. Add egg, grated cheese, salt, flour and pepper. Use your hands to knead the sticky dough.

Sprinkle the working surface of the kitchen table with flour, lay out some of the potato dough and roll it into a sausage with a diameter of 3 cm. Cut into pieces 2 cm thick. Using a fork, make grooves to give the gnocchi a traditional shape.

In a separate pan, boil water and add salt. Drop in the gnocchi and boil for no longer than 2 minutes. We take out the finished gnocchi, put it on a plate and pour the sauce, butter, mixed with the remaining herbs over the dish.

Green omelette in the oven

Ingredients: sorrel – 20 g; spinach – 20 g; chicken egg - 6 pcs.; sour cream - 2 tbsp; butter - 20 g; dill - 10 g; parsley - 20 g; green onion - 30 g; leaf beet (chard) - 20 g; salt.

How to prepare the second course. Wash the dill, parsley and green onions, dry and chop finely. Crumble the washed leaves of the main ingredient - spinach - and chard. Heat butter in a frying pan.

Place all the green ingredients in the oil and simmer for a couple of minutes. While the greens are stewing, beat the eggs with sour cream and a pinch of salt with a whisk.

Pour the scrambled eggs into the frying pan over the greens, stir and let the omelette thicken over medium heat. Place the pan with the omelette in the oven under a hot grill for two to three minutes. As soon as it rises well and slightly browns, the dish is ready.

Omelet rolls with sorrel

Ingredients: chicken egg - 6 pcs.; sorrel - 200 g; bacon - 100 g; butter - 2 tbsp; salt - 0.5 tsp; ground black pepper.

Preparing the second course. Beat the eggs with a whisk in a bowl with salt and ground black pepper, if your family likes spicy dishes. We sort out the sorrel, wash and dry. We cut into strips.

Grease a frying pan with oil, spread chopped sorrel evenly over the surface and fill with eggs. Fry six of these omelettes. Place the omelettes on a plate. Roll the finished omelettes into a tube, cut them in half and wrap each one in bacon.

Sorrel puree

Ingredients: sorrel – 1 kg; milk – 1.5 cups; butter – 4 tbsp. spoons; flour – 2 tbsp; boiling water - half a glass; chicken egg (boiled yolks) – 2 pcs.; salt pepper.

How to prepare the second course. We sort out the sorrel and rinse it under running water. Finely chop and pour boiling water over it, simmer for 5 minutes. Place in a colander and drain off excess liquid.

Heat half the oil in a frying pan and fry the flour over low heat. After the flour has a nutty smell, add milk and mix thoroughly so that there are no lumps. Salt, pepper and bring to a boil, let it thicken.

Add the sorrel and simmer the puree for 10 minutes over low heat without a lid. Grind the yolks and mix with soft butter. Remove the puree from the heat and season with the yolk and butter sauce. Serve as a side dish for fried fish or on its own with bread croutons.

Nettle and sorrel cutlets with spinach

Ingredients: sorrel – 300 g; nettle – 200 g; spinach – 100 g; grated cheese - half a glass; chicken egg – 2 pcs.; flour - 3 tbsp. l.; vegetable oil; salt and pepper to taste.

Preparing the second course. We sort out the sorrel, nettles and spinach and wash them under running water. Place the greens in a saucepan and pour boiling water over them. The amount of boiling water should completely cover the leaves of the plants.

Bring to a boil and remove. Transfer the greens to a colander. Allow the leaves to cool, squeeze and finely chop. Add flour, eggs and pinches of salt to the mixture. Add the crushed cheese and knead the cutlet mince. Pour oil into a heated frying pan.

Using a tablespoon, scoop up the minced meat and place it in portions in the heated oil. Fry the cutlets on one side, and after browning the bottom, turn them over to the other side. Place the finished cutlets on paper napkins to remove excess oil. Serve the dish with sauce and vegetable salad.

Sorrel jam for the winter

Yes, yes, you can make a dessert from sour sorrel for the winter. It will give off no more sourness than apple or orange.

Take products in this ratio:

• sorrel – 1 bunch
• sugar – 100 g
• water – 2 tbsp. spoons

Sorrel jam.

1. Sort out the washed, sorted sorrel and cut into strips up to 1 cm wide.
2. The workpiece will be boiled in a deep frying pan. Place sorrel there, pour in sugar, pour out water.
3. Cook the jam for 20-30 minutes; by the end of boiling, you should already have sterile jars on hand. Place sorrel jam there and roll it up.
4. This jam is best stored in the refrigerator or cellar.

Delicious chicken salad with cheese and sorrel

At first glance, it seems that the components are incompatible, but I advise you to try it before drawing conclusions. To make it filling, add meat and cheese to the dish... Tender, fresh - you just want to eat another spoonful!

We will need:

• Chicken fillet (boiled);
• cheese – 50 g;
• tomato – 1 pc.;
• cucumber – 1 pc.;
• fresh sorrel;
• mayonnaise;
• salt.

How to cook:

1. Boil the chicken breast in salted water, cool and chop into small pieces.

1. Next, cut the cheese into cubes. Here you can take any cheese - Russian, Poshekhonsky, cream.

1. Based on the size of the other ingredients, chop the tomatoes.

1. We cut the fresh cucumber, after checking the fruit for bitterness.

1. Then we chop the sorrel shoots.

1. Mix everything, adding spices, mayonnaise (sour cream).

Ready!

If you choose sour cream as a dressing, I advise you to add a couple of drops of lemon juice.

Compote and sorrel jelly: recipes

Try making drinks from sorrel - compote or jelly.

RECIPE No. 1 : Sorrel compote.

Take for 1 liter of water:

• sorrel – 200 g
• sugar – 100 g

Sorrel compote.

1. Place the water in the pan on the fire.
2. Immediately add the sugar and keep stirring until it is completely dissolved. When the water boils, add the washed and cut into strips sorrel.
3. Cook the compote for 3 minutes.
4. If you want, you can drink this compote with mint leaves.

RECIPE No. 2: Sorrel jelly. Take 1.5 liters of water:

• sorrel – 500 g
• starch - 40 g

Sorrel jelly.

1. Wash and chop the sorrel.
2. Place it in a saucepan, fill with cold water so that it just covers the greens.
3. Boil the sorrel for 2 minutes, place in a sieve and rub into a new pan.
4. Pour 1.5 liters of water into the sorrel puree and bring to a boil.
5. At this time, dissolve the starch in a small amount of cold water, add it to the already boiling water with sorrel puree.
6. Stir continuously until the jelly boils again, then turn off.
7. Drink warm or chilled.

Sweet pie with sorrel

kulinarnia.ru

Ingredients:

• 100 g butter;
• 200 g sugar;
• 350 g flour;
• 1 teaspoon baking powder;
• 200 g sour cream;
• 3 bunches of sorrel;
• ½ teaspoon cinnamon;
• 2 teaspoons potato starch;
• 1 egg.

Preparation

Grind the softened butter and half the sugar. Combine ⅔ flour and baking powder, add to butter mixture and stir. Add sour cream to the resulting crumbs and mix again. Add the remaining flour and knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour.

Cut the sorrel into long strips. Add the remaining sugar, cinnamon and half the starch to it and mix thoroughly.

Divide the dough into two parts and roll out two round layers. Place one layer in a mold with a removable bottom and compact it along the bottom and walls. Sprinkle the dough with the remaining starch, spread the filling and cover with a second layer of dough.

Firmly fasten the edges of the layers. Brush the dough with beaten egg and use a fork to poke several holes in the surface. Bake the pie at 180°C for approximately 40 minutes.

5 quick and delicious pies for tea →

Omelette with sorrel

Omelet with sorrel is a healthy cocktail of proteins and vitamins. Make it for breakfast for your family! Take:

• sorrel – half a bunch
• eggs – 4 pcs.
• milk – 30 g
• olive oil - 2 tbsp. spoons
• tomatoes - optional
• cheese optional
• salt, pepper, any greens

Omelet with sorrel.

1. Chop the sorrel that you have previously washed and dried.
2. If using tomatoes and herbs, wash and chop them too.
3. Grate the cheese if you add it to the omelet.
4. Beat the eggs, add salt and pepper. Add milk to the egg mixture and beat.
5. Add half the sorrel and herbs to the egg mixture and stir.
6. Grease the pan with olive oil, when hot, place the tomatoes on it.
7. Pour in the eggs and herbs.
8. Place the pan in the oven.
9. When the omelette begins to set, place the remaining sorrel on it and sprinkle with cheese.

Omelet with sorrel in a frying pan.

First meal

Sorrel recipes, recipes for first courses, are used at home all year round. Kholodniki, borscht, cabbage soup and green soups are included in our daily menu in winter and summer. On hot summer days, it is customary to serve first courses cold; hot borscht and cabbage soup are cooked in the cold season.

Recipes for chilled soups in the summer heat are a family staple; such dishes are refreshing, filled with fresh herbs and fresh vegetables. The basis of the first courses is water, fermented milk drinks - kefir, whey, ayran - or a vegetable decoction of beets with sour cream dressing.

There are often fish-based recipes, the first courses are prepared with seafood - shrimp, squid or boiled crayfish. Refreshing soups with meat broth are made with pieces of meat and the addition of sausage.

Sorrel soup with sausage

Ingredients: sorrel – 300 g; smoked sausages – 6-8 pcs.; onion – 1 pc.; garlic – 3 cloves; carrots – 1 pc.; chili pepper - a piece; broth – 800 ml; sweet paprika – 1 tsp; greens – 3 tbsp; ground coriander – 0.5 tsp; black pepper; salt.

Cooking spicy stew. Cut the sausages into circles. Chop the onion into pieces, chop the garlic with a knife, grate the carrots. Cut the hot pepper smaller. Place the sausages in a frying pan with hot oil and fry them for 2 minutes. Add all vegetables and spices. Fry for 10 minutes.

Bring the broth to a boil in a saucepan. Place the washed sorrel and chopped into pieces into the broth along with vegetables and sausage. Cook the stew for 2 minutes. Add greens to the soup. Cover the sorrel dish with a lid and let the stew sit for 5-10 minutes. Serve with bread and salt.

Botvinya made from sorrel and beet tops

Ingredients: meadow or garden sorrel – 200 g; spinach – 300 g; cucumber – 2 pcs.; beets with tops – 1 pc.; green onions – 1 bunch; dill – 1 small bunch; fish or crayfish – 300 g; kvass – 1 liter; sugar – 1 tsp; vinegar 3% – 1 tbsp. l.; horseradish - 1 tbsp. l.; lemon; salt.

How to cook botvinya. Botvinya is prepared with beet tops, hence the name of the dish - botvinya. We cut beets with tops (young beets are often used) along with stems and leaves. Simmer the beets themselves in a small amount of water, adding a spoonful of vinegar. Leave the stems and leaves fresh.

We wash the sorrel under running water. Cut into strips and lightly simmer in its own juice. We rub the finished mass through a sieve. Chop the onion and mix with salt, grind until juice appears. Add horseradish and sugar to the onion. Chop cucumbers, dill and spinach.

Combine all the chilled ingredients in a saucepan and pour in cold kvass. Pour the botvinya into plates. Place a piece of salted red fish on each plate or add boiled crayfish, a slice of lemon, add salt and serve the dish.

Sorrel soup with meatballs and nettles

Ingredients: nettle – 30 g; water – 1.5 l; sorrel – 150 g; zucchini – 100 g; carrots – 100 g; tomato – 100 g; potatoes – 4 pcs.; minced pork – 300 g; onion – 1 pc.; dried marjoram – 1 tsp; chicken egg – 1 pc.; bay leaf – 1 piece; salt and black pepper - to taste; sour cream; butter – 15 g; vegetable oil – 1 tbsp; sour cream for serving.

Preparing the first course. Nettle was added to the sorrel in the soup, but you can do it without nettle. Nettle has a rather characteristic taste and smell, but nettle is useful, and it is good to add the top young leaves to the soup.

Twist the onion with pork meat or prepared minced meat. Add marjoram, salt, pepper, mix and form meatballs with your hands. Grate the carrots. Cut the tomato into cubes. Fry the carrots for a couple of minutes. Add tomatoes and fry for another minute. Remove the soup frying from the heat.

Place potatoes in boiling water and bring to a boil. Add the meatballs, let it boil again, close the lid, reduce the heat and cook for 5 minutes. We cut the sorrel. We wash the nettles, scald them with boiling water and chop them. Three zucchini on a medium grater. After 5 minutes, add the zucchini and frying to the soup and cook the dish for 10 minutes, at the end throw in the bay leaf.

Cut the hard-boiled egg into cubes and add it to the soup. Close the pan with a lid and let the first sorrel dish brew for ten minutes. Season the soup with sour cream, sprinkle with pepper and serve.

Sorrel with salmon

Ingredients: sorrel – 150 g; salmon – 250-300 g; potatoes – 350 g; butter – 3 tbsp. l.; cream 33-35% – 1 glass; salt; ground black pepper.

Cooking sorrel. Cook fish broth from salmon, as for soup or fish soup. Remove the fish and strain about 5 cups of broth. Bring it to a boil and add potatoes. Cook for 15-20 minutes. Place the leaves of the green plant into a blender bowl along with soft butter and beat the mixture until pureed.

Puree the potatoes with broth using a blender. Add cream and heat the soup without bringing to a boil. Add sorrel puree, stir and remove from heat. Salt, pepper and serve the sorrel with pieces of fish, fresh herbs and a boiled egg.

Sorrel and spinach soup with avocado

Ingredients: onion – 1 pc.; sorrel – 100 g; spinach – 200 g; avocado – 1 pc.; broth - 2 cups; garlic – 2 cloves; olive oil – 2 tbsp; salt - a pinch; nutmeg; black pepper; greenery.

Making green puree soup. Heat olive oil in a saucepan and add chopped onion, fry until tender. Pour the broth into the saucepan and add the prepared spinach. Cook fresh spinach for 5 minutes. Add sorrel and boil for 3 minutes. Remove the soup from the heat.

Peel the avocado and cut into slices. Add the avocado with crushed garlic to the soup. Puree it with salt, pepper and nutmeg. Serve the puree soup with chopped herbs.

Okroshka with sorrel on kefir

Ingredients: sorrel – 1 bunch; radishes – 5 pcs.; cucumbers – 2 pcs.; green onion – 1 bunch; kefir – 500 ml; mineral water – 1 glass; canned green peas - half a glass; canned corn - 2 tbsp. l.; sour cream; salt.

Preparation of okroshka. We sort out the sorrel and wash it in running water. Finely chop the leaves. Cut the cucumbers into cubes, radishes into half circles, and smaller green onions.

Place the ingredients into the pan. Add canned corn and green peas. Salt and mix. Place the salad mixture in the refrigerator to cool for half an hour. In a separate bowl, combine chilled mineral water with gas and kefir. Place the chilled salad on plates and pour the traditional okroshka mixture of kefir and mineral water. Season with sour cream.

Pancakes with sorrel: recipe

Pancakes with sorrel have an unusual taste. They go very well with spicy and salty toppings. Also, they are green, which kids will really like. To bake green pancakes you will need:

• sorrel – 1 bunch
• parsley or dill - optional
• wheat or rye flour - 4 tbsp. spoons
• egg – 1 pc.
• salt

Pancakes with sorrel.

1. Place the washed and chopped sorrel and herbs in a blender and blend.
2. Add the egg and beat again.
3. Add salt and flour, beat again.
4. Fry in a hot frying pan like regular pancakes.
5. For these pancakes, prepare the filling from stewed carrots with onions, cottage cheese with dill and garlic, and suluguni cheese.

Diet sorrel soup with chicken broth