Sorrel puree: delicious recipes from a healthy vegetable - how to make homemade sorrel puree

Preparing the leaves

The green sorrel mass must be thoroughly washed to remove sand and dust. You can even soak the foliage in cool water for 15 minutes. During this time, the dirt will fall behind and settle to the bottom of the container.

The washed greens are shaken to remove excess moisture. Before cooking, sorrel should be inspected and, if necessary, insect-damaged and yellowed leaves should be removed.

Healthy side dish – sorrel puree

Puree with milk and egg yolks

• sorrel leaves – 500 grams;
• water – 50 milliliters;
• egg yolks (raw) – 2 pieces;
• wheat flour - 2 tablespoons;
• milk 2.5% fat – 300 milliliters;
• salt - to taste;
• black pepper - a pinch.

The greens are finely chopped with a sharp knife and placed in a deep frying pan with thick walls. Add water to the greens and turn on the heat to medium. The sorrel is stewed under a lid until soft, and then drained in a colander.

Fry flour in a dry frying pan. It is very important that it does not burn, so the process is constantly monitored. Then add milk to the flour and bring the mixture to a boil, remembering to stir everything vigorously. Place the stewed sorrel slices into the boiling liquid and boil the puree for 5 minutes over medium heat. All that remains is to add the yolks. To do this, first beat them with a whisk. At the end of cooking, sprinkle the sorrel puree with salt and pepper.

Creamy puree

• sorrel – 1 kilogram;
• cream 20% fat - 250 milliliters;
• vegetable oil – 2 tablespoons;
• salt - to taste;
• water – 100 milliliters;
• black pepper - a couple of pinches.

The sorted sorrel is stewed in a frying pan for 10 minutes. Then the finished vegetable is transferred to a sieve, and the vegetable oil is thoroughly heated in a frying pan. As soon as the fat boils, add sorrel to it. After about a minute, add cream, salt and black pepper powder. Simmer all the products together for 3 – 5 minutes. The side dish is ready!

Channel “Look how delicious it is!” will tell you in detail about preparing sorrel puree for a side dish

Sorrel puree for the winter in jars

Puree without additives

• sorrel – 1 kilogram.

When preparing sorrel for the winter, special attention should be paid to sorting the greens and washing them. Prepared fresh leaves are crushed using a blender or meat grinder. The raw materials are placed in clean jars and covered with lids.The blanks are sterilized in a water bath for an hour and then twisted tightly. Store sorrel puree throughout the winter in a cool place.

Sorrel puree with salt

• sorrel – 1 kilogram;
• table salt – 30 grams;
• vegetable oil - 3 tablespoons per jar.

The leaves are passed through a meat grinder and mixed with salt. The puree is laid out in clean containers and oil is poured on top. This workpiece is sterilized in water for 30 minutes and then sealed tightly.

Winter preparation - sorrel and spinach puree

• sorrel – 500 grams;
• spinach – 500 grams.

Washed and sorted sorrel and spinach are blanched before chopping. This can be done in water or steam. Thermal exposure time is 3 minutes. During this time, the foliage will become limp.

To bring it to a homogeneous state, use a metal sieve. The finished puree is placed in a saucepan of a suitable size and boiled for 10 minutes on a medium burner. The hot mixture is filled into clean jars that will need to be sterilized. The processing time for workpieces in a water bath is from 20 minutes to half an hour.

Frozen puree

Sorrel puree can be frozen. To do this, the chopped greens are laid out in small molds and frozen in the freezer. Plastic cups, containers and ice trays can be used as containers. As soon as the mass freezes, it is placed in a sealed bag and put deep into the chamber for storage. This preparation retains the greatest amount of nutrients and can be stored until the next harvest.