Ready-made base for your favorite green borscht at any time of the year! In the process, sorrel changes color a little, but its taste remains the same. Thanks to the acid in the leaves, even vinegar is not needed – everything is in its own juice.
Ingredients
- Sorrel - 700 g
- Salt - 40 g
Step-by-step cooking recipe
Wash the leaves and remove all yellow and damaged ones. Cut the stems – you can throw them away or chop them and also send them to the jar.
Pour cold water over the sorrel for a couple of minutes, and then let it drain and spread it on paper towels.
Wait until the leaves are dry – the less excess liquid gets into the jar, the better.
Cut the sorrel or leave the leaves whole – as you like.
Gently mix them with salt, press a little with your hands and leave for an hour.
Tamp sorrel tightly into a sterilized jar, pour the remaining juice and roll up.
