Sorrel is a versatile product, suitable for preparing a complete dinner, starting from salad and first courses, continuing with the main course and ending with dessert. The slight sourness of sorrel is good in both regular recipes and sweet dishes. Sorrel grows everywhere in our strip, does not require special care and already in early spring pleases us with its greens and vitamins. Sorrel is salted, pickled, frozen and dried in order to get fresh vitamins for longer.
Sorrel salad
Ingredients:
- Sorrel – 2 bunches
- Parsley, dill, green onions – 1/2 bunch each
- Peking cabbage – 1/2 pc.
- Sour cream – 1 glass
- Pickled grapes – 100 gr.
- Salt – to taste.
Rinse the herbs and sorrel thoroughly, dry with paper towels and chop. Chop Chinese cabbage, mix with herbs and sorrel, salt and season with sour cream. Stir, garnish with pickled grapes, serve.
Green sorrel cabbage soup
Ingredients:
- Beef / chicken broth – 1,5 l.
- Sorrel – 2 bunches
- Parsley, dill, green onions – 1/2 bunch each
- Potatoes – 3-4 pcs.
- Onions – 1 pc.
- Salt, ground black pepper – to taste
- Hard-boiled eggs – for serving.
Peel potatoes and onions, cut into small cubes (the onion can be cooked whole and then removed) and send to the broth. Cook over medium heat for 15 minutes. Rinse the sorrel and herbs, chop and add to the soup, season with salt, pepper and cook for 5 minutes. Put half a boiled egg and a spoonful of sour cream in each plate.
Cold sorrel soup
Ingredients:
- Sorrel – 1 bunch
- Cucumber – 3 pcs.
- Egg – 4 pcs.
- Green onions, dill – 1 bunch
- Sour cream for serving
- Water – 1,5 l.
- Salt – to taste.
A variety of okroshka or sorrel cold chill will refresh you on a hot day and will not add extra pounds. Rinse the sorrel thoroughly, cut into long strips and cook in boiling salted water for 1 minute, remove from heat and cool. Boil eggs hard-boiled, cool and cut into small cubes. Wash greens and cucumbers and chop finely. Add all the ingredients to the boiled sorrel, stir and serve with sour cream.
Sorrel omelet
Ingredients:
- Sorrel – 1 bunch
- Egg – 5 pcs.
- Butter – 2 tbsp. l.
- Salt, ground black pepper – to taste.
Rinse sorrel, dry and cut into strips. Cook in hot oil for 5 minutes over medium heat. Lightly beat the eggs with a whisk, put the sorrel to them, mix gently. Put the resulting mass in a greased baking dish and send to an oven preheated to 180 degrees for 15-20 minutes.
Sorrel pie “for a snack”
Ingredients:
- Sorrel – 2 bunches
- Puff yeast dough – 1 pack
- Cheese – 200 gr.
- Hard-boiled eggs – 3 pcs.
- Starch – 1 st. l.
- Salt – to taste.
Defrost the dough, roll it into a medium-thick layer and place on a baking sheet so that the edges hang slightly. Rinse the sorrel, dry and chop, chop the feta cheese (chop or chop as it will), cut the eggs into cubes, mix and salt. Put the filling on the dough, sprinkle with starch on top and join the edges of the pie, leaving a hole in the middle. Bake in an oven preheated to 190 degrees for 30-35 minutes. Serve as a hot snack.
Sorrel cheesecake
Ingredients:
- Sorrel – 2 bunches
- Puff unleavened dough – 1 package
- Dill, parsley – 1/2 bunch each
- Cottage cheese 9% – 200 gr.
- Butter – 2 tbsp. l.
- Adyghe cheese – 100 gr.
- Russian cheese – 100 gr.
- Cream cheese (Almette) – 100 gr.
- Egg – 3 pcs.
- Salt is a pinch.
Defrost the dough, roll out and place on a baking sheet sprinkled with flour. Rinse sorrel, dry and chop, cook in hot oil for 3-4 minutes, add chopped greens, stir and remove from heat. Mix cottage cheese, Adyghe and curd cheese, pour in eggs slightly beaten with a whisk, salt and mix well. Add sorrel to the curd-cheese mass, stir and put on the dough. Bend the edges of the dough inward, forming a side. Grate Russian cheese on top and cook in an oven preheated to 180 degrees for 35-40 minutes.
Sweet sorrel pie
Ingredients:
- Sorrel – 2 bunches
- Milk – 2/3 cup
- Sour cream – 2 Art. l
- Margarine – 100 g.
- Wheat flour – 2 cups
- Sugar – 1/2 cup + 3 tbsp. l.
- Baking dough – 1/2 tsp.
- Starch – 3 tsp
Sift the flour onto the work surface together with a baking powder, chop with a knife into crumbs with margarine, pour in milk and sour cream, add 3 tablespoons of sugar and knead the dough. Put it in the refrigerator for 20-30 minutes. Wash sorrel, dry and chop finely, combine with sugar and starch. Divide the dough into two parts, roll out, put the filling on one board, level and cover with a second layer of dough on top. Pin the edges well, make an incision in the middle and bake in an oven preheated to 190 degrees for 40-45 minutes.
You can see even more culinary tips and ideas on what to cook with sorrel in our Recipes section.