Sorrel for winter as fresh

Who doesn't like green borscht? This delicious rich soup based on meat broth and with the addition of fresh sorrel has a lot of fans. The main ingredient of green borscht, without which there would be no such dish at all, is sorrel. Young, just plucked from the garden, it gives the dish a characteristic sour taste. However, sorrel does not grow in winter and in order to prepare the desired dish, you need to worry about it in the summer and roll up fresh sorrel for the winter. Moreover, it is not difficult at all. And using this method, it is also very fast.

Sort through sorrel leaves and select spoiled and unsuitable areas for salting. Since only the leaves are used for food, cut off all the stems.

Put the sorrel leaves in a large bowl and pour water. Rinse the sorrel thoroughly, drain the dirty water and rinse again. It is very important to wash off the dust and the remains of the earth from the leaves so that they do not get into the jars.

Prepare containers for preservation. Rinse the glass jars thoroughly with hot water, then put them in the oven upside down on a baking sheet and heat to 120 degrees. Boil the lids in a saucepan with clean water.

Finely chop sorrel leaves. Then fold them tightly into pasteurized jars.

Pour cold water into a saucepan or bowl and dissolve salt in it. Add table vinegar and mix well with a spoon. Pour the finished solution into jars with chopped sorrel to the very top and immediately roll up with clean lids. Important! Do not heat the marinade with which to pour sorrel. It is due to the fact that sorrel is not subjected to heat treatment, it retains its bright green color and natural fresh taste. Leave the rolled-up cans in a prominent place for a day or two. Then they can be put in a dark, cool place for storage.

Fresh sorrel is ready for winter. Now you can delight your loved ones with delicious green borscht all winter! Bon appetit!