How to freeze sorrel for the winter

Sorrel is an excellent greens that retains its taste when frozen. Not all housewives know how to freeze sorrel in the freezer. Home winter evenings will be much happier if you cook dishes with the addition of frozen sorrel. Sorrel is a fairly useful plant. Its effluent leaves contain a large amount of vitamins, acids and complex chemical elements. Even healers of the ancient world noticed the useful properties of this green bush and attributed it to the treatment of menopause, anal fissures, inflammatory diseases of the oral cavity, heart and vascular ailments, as well as headaches. Sorrel is very useful during lactation, and also helps to restore the liver and improve the production of bile. It is useful to eat sorrel for teenagers, as it helps to eliminate skin defects, and sorrel should be eaten during a lack of vitamins in the body.

It is extremely important to consume sorrel in the winter season. With sorrel, you can cook soups, borscht, salads, pies, pies, casseroles and puffs, as well as other dishes.

To prepare sorrel for the winter does not require much effort and time. There are several ways to freeze sorrel for the winter.

Proper freezing allows you to save all the vitamins and make dishes prepared in the winter and autumn period no worse than summer dishes.

Freezing sorrel in packages

This version of freezing is the most common and quite popular. In this form, a large number of products are frozen.

For such a technique, you need a large bunch of sorrel, running water and a bowl, a knife and a cutting board.

Rinse the sorrel well several times so that it definitely does not leave any traces of dust and dirt on it.

Next, you need to sort through each leaf and make sure that there are no spoiled sheets in the bundle.

Ponytails need to be trimmed if desired, but they can also be chopped and used. It all depends on preferences. Leaves need to be well dried and cut. It is not necessary to cut very finely. So the product is better preserved.

The resulting mass is well rammed into the bag and tightly twisted with a roll so that no air remains in the bag.

In order not to get confused in the frozen greens in winter, it is advisable to prepare a piece of paper on which it will be written which product is frozen for a year. Next, the sorrel in the bag should be put in another bag and in the second bag put a piece of paper with the inscription. Next, the sorrel in the bag is again twisted and put away in the refrigerator, or rather it should be stored in the freezer. It is advisable to store sorrel in the refrigerator and in the freezer for no more than a year.

Harvesting sorrel with briquettes and cold

This method will require silicone or plastic molds.

Sorrel, as in the first conditions of freezing, namely in bags, must be thoroughly washed, dried and chopped.

Further, the sorrel can optionally be mixed with other herbs and put in silicone molds intended for baking cupcakes. In order for this method of freezing to be effective, you need to add 2 teaspoons of water to each form.

Forms are sent to the freezer for freezing. When the sorrel is finally frozen, it can be transferred to freeze bags or ordinary food bags.

After that, the sorrel is again sent for storage to the freezer.

Such briquettes are perfect for filling pies, for cooking soup, borscht or making sorrel pie. Sorrel will need to be slightly thawed and mixed with onions and eggs, if it is used as a filling for pies.

If such a sorrel will be used for cooking the first dishes, then you can not defrost it, but tell you to throw it into the pan.

Sorrel Puree

Perfectly frozen and mashed sorrel.

To do this, green leaves need to be sorted, washed, dried and chopped in a meat grinder.

Next, the finished puree is laid out in tins. You can use molds for ice. When the mashed potatoes are well frozen it can be transferred to a bag for freezing or left in shape. All at the discretion of the hostess.

Freezing sorrel with butter or vegetable oil

This way of freezing is very good. My friend tells me that she likes to come to me for dinner in the winter, as I freeze a lot of vegetables, which turn out to be quite tasty.

I freeze sorrel with vegetable oil or butter.

Vegetable oil cannot be heated, otherwise it will change its structure. Therefore, if you plan to use butter, you need it to melt at room temperature.

Lettuce leaves are taken without damage and other defects.

Next, the leaves need to be washed, dried, cut ponytails and chopped. Grind can be fine, but can be large.

Further, if you use butter, you need to mix the leaves with butter and arrange in molds for freezing.

When the mass is perfectly frozen, and it takes at least one day, you will need to transfer the cubes into food bags and send them back to the freezer for storage.

If vegetable oil will be used, then the leaves of the crushed leaves should be laid out in tins and filled with oil.

Next, the sorrel is frozen. And after complete freezing, it is sent to packets for freezing. In this way, several batches of sorrel can be frozen.

Sorrel can change color and become not bright, but have a muted color. On taste it will not be reflected in any way.

Just as when freezing sorrel with the use of bags, it is possible to put a leaflet with the inscription that is frozen in a bag where sorrel cubes or sorrel frozen in cupcake molds will be stacked.

Sorrel frozen in the form of mashed potatoes, as well as sorrel frozen with vegetable or butter, does not require defrosting, it can be immediately added to soups or borscht.

Frozen sorrel is an excellent alternative to either fresh sorrel or canned sorrel. Conservation of sorrel will take more time, and a frozen product will retain more nutrients.

See also how to freeze dill for the winter.