Recipes with sorrel In childhood, many of us,arriving at a summer residence or to my grandmother in the village, first of all went in search of a delicious, sour herb, called sorrel. This behavior is not surprising, since in this plant product there are a lot of vitamins (A, C, K, B1, B2, PP, E) and useful trace elements (potassium, iron, copper, magnesium, sodium, nickel, strontium, fluorine, zinc ), so the young organism at the intuitive level feels the need for it. In addition, there is sorrel in the garden one of the first - when there is practically no other plant food there. Shavel (sour) is a perennial herb that belongs to the buckwheat family. The adult stem reaches a height of thirty to one hundred centimeters. In food, mostly leaves are used, while the rest of the plant is used mainly in folk medicine. One of the first mentions of sorrel, as a garden culture, refers to the twelfth century - it was eaten with pleasure in France. As for Russia, for a long time, the sorrel was not taken seriously - it was considered an unnecessary weed. And only the last hundred years we began to use it in the preparation of salads, cabbage soup, pies and other culinary dishes. Often even today, the benefits of sorrel are undeservedly forgotten. Therefore, this product on the shelves of supermarkets can be met extremely rarely. Where it is easier to find it on ordinary vegetable markets, where they sell the harvest from their backyard private farmers. In the spring, when fresh vitamins are especially lacking, and the grass is only just beginning to get out from under the ground, we already have the opportunity to nibble on small leaves of this wonderful juicy and delicious product - sorrel ordinary. But it should not be abused, especially to those who suffer from kidney diseases, since this plant contains a large amount of oxalic acid - with its excess in the body, problems with the urinary system can begin. The best option is to use sorrel for food once a week. To maintain all the human systems in a tone this is quite enough. By the way, that only in cooking it is not prepared from it! Here are the most popular recipes in the people. The oxalic soup with potatoes
Ingredients:
- 8 medium potatoes,
- 300-400 grams of sorrel,
- one carrot,
- one onion,
- root of parsley,
- 1 tbsp. spoon. oil,
- 4 tbsp. spoons of sour cream,
- salt to taste.
Preparation:After the water boils, put the crushed parsley root, diced potatoes - all cook for five minutes. Then add the fried onions and carrots. The chopped sorrel is placed in the soup for 10-15 minutes before it is ready and the dish is salted to taste. You can also fill with sour cream or add spices. Sour cream "Kislinka" Ingredients:
- 500-600 grams of sorrel,
- 40 gr. butter,
- 50-70 gr. wheat flour,
- 0.5 liters of water,
- 130 g. sour cream,
- salt to taste.
Preparation:Sorrel thoroughly rinse under a jet of cold water and grind to a mushy state (preferably pass through a meat grinder) - put out on low heat. Then add to the resulting mixture of flour and water, all move and cook until it becomes thick. Next, add sour cream and a little more (if everything is very thick, you need to add water). Turn off - the sauce is ready! Omelette with sorrel Ingredients:
- three to four glasses of sorrel,
- 50 grams of butter,
- 1-2 medium bulbs,
- 2 eggs,
- 0.5 liters of milk,
- dill, parsley,
- salt to taste.
Preparation:In order to reduce the acid of sorrel, slightly soak it in salted water, and then grind it. Then fry the sorrel, onions, carrots, greens, salt - on a hot, smeared butter frying pan, mix everything thoroughly and stew on a small flame (you can add a little water) to the ready state. Then pour all the eggs whipped in milk - after a couple of minutes the dish is ready! Bon Appetit!
Sorrel is harvested for the winter:dried and canned. In the first case, everything is simple - they cut it finely and leave it in the sun until it dries (covering it with a fly net). In the second - salting - the following actions are performed. Sorrel leaves are thoroughly washed from sand and dirt, and then crushed and tightly placed in half-liter jars, filled with hot, slightly salted water. Then the jars are pasteurized for seven to ten minutes and rolled up with lids. Sorrel preserved in this way preserves a lot of vitamins and in winter such food saves from impending vitamin deficiency. tannins. found wide application in folk medicine. In small doses, its roots have an astringent effect, in large doses, they are an excellent laxative. Infusions, decoctions and extracts from horse sorrel are used in the treatment of colitis, hemorrhoids, anemia, colds and other unpleasant diseases. In the old days, healers used sorrel tea in the treatment of skin diseases. It is believed that if a patient drinks two cups of such a solution a day, and at the same time makes lotions on the sores on the body, then soon there will be no trace of the rash. True, before starting to carry out such procedures, it is necessary to consult a doctor, as there may be contraindications. Also, you should not abuse such a drink - its long-term effect on the body can unbalance more than one system. The recipe for making sorrel tea is quite simple: put two teaspoons of dried sorrel in a glass of boiling water and leave for about 15 minutes. The medicinal broth is ready - you can drink. Sorrel leaves contribute to the early healing of wounds, as they have special characteristics that provide an anti-inflammatory effect. Fresh leaves are taken and thoroughly washed in running water, and then applied to festering wormholes that do not heal for a long time on the body. In ancient times, healers treated tuberculosis and rheumatism with sorrel, and in the 16th century, some scientists even believed that it was able to protect a person from the plague. Although, most likely, these were just speculations, otherwise so many people would not have died from this terrible disease at that time. What is really known is that sorrel juice well relieves itching from mosquito and gadfly bites - in the old days, our ancestors, returning from the forest from a "quiet hunt", always took with them bundles of sorrel in order to rub the gruel from them bitten by insects places on the arms and legs. It is also believed that sorrel is good at removing toxic substances from the body - therefore it is sometimes used for poisoning.In general, we can say with confidence that sorrel is a universal product that deserves to be an honored guest at any table. A little ingenuity and you can cook new interesting and tasty dishes from it - fantasize for your health!
