Borscht dressing from carrot tops and sorrel
Composition / ingredients
20
servings:
Cooking method
1. Soak the greens in warm water for 10 minutes, then transfer to a sieve and rinse under running water.
2. Chop the greens and put them in a saucepan, pour hot water, cook for 5 minutes, add salt.
3. We shift over clean, sterilized jars and close them with lids. As soon as it cools down, we put it in the refrigerator for storage.
Caloric content of the products possible in the composition of the dish
- Dill greens - 38 kcal/100g
- Sorrel - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Beet leaves - 12 kcal/100g
- Carrot tops - 35 kcal/100g
