In total, there are about 200 species of sorrel, mainly weeds. Two species are popular as a vegetable culture and medicinal plant: Rumex confertus Willd – thick horse sorrel or sorrel, or frog acid, or horse sorrel, or hernia fireworm, and Rumex acetosa L. – sorrel or common sorrel.
Sorrel recipes, soup, cabbage soup, borsch and sorrel salads. The culinary and energy value of sorrel dishes.
100 grams of sorrel contains: water – 91.3 g, proteins – 2.3 g, fats – 0.4 g, carbohydrates – 2.4 g, dietary fiber (fiber) – 0.8 g, organic acids – 0.7 g, ash – 1.4 g, as well as many vitamins , micro and macrocells. 100 grams of sorrel contain about 21 kcal on average.
To consume sorrel in large quantities, especially at the end of summer, is impossible due to the harmful properties of oxalic acid. But oxalic acid can be neutralized with chalk or hard water. Also, if possible, oxalic acid can be neutralized with sour cream, milk or cheese..
Sorrel grows almost everywhere. The plant is winter-hardy and frost-resistant. Foliage growth is continuous until late autumn. It stops with the onset of frost. Leaves withstand frost up to minus 7 degrees. That is, sorrel can be found under the snow.
Sorrel 200 g + potatoes 2 pcs. + egg 1 pc. + vegetable oil 1 tbsp. spoon + water 1 l + sour cream 2 tbsp. tablespoons + salt. Dice the potatoes. Cook for 3-5 minutes. Add sorrel leaves and continue cooking. After the soup boils, add the egg yolk and sour cream.
Green cabbage soup from spinach and sorrel.
Beef 1.2 kg + water 1.8 l + carrots 0.5 + parsley 0.5 root + celery 0.5 root + onion + spinach and sorrel 2.0 g + flour 1 tbsp. spoon + butter 1 tbsp. spoon + sour cream 200 g + chopped dill 1 tbsp. spoon + hard-boiled eggs 6 + salt. Cook the meat broth. Take sorrel and spinach and wash them in salted water; pour boiling water and stand for half an hour. Drain the water.
Then pour spinach and sorrel with a small amount of strained broth. Boil and cook for several minutes. Strain and rub directly into the cooked broth. Salt and cook. Prepare a dressing. To do this: grate a spoonful of flour and a spoonful of butter and dilute with broth. Stir and pour into boiling cabbage soup. Cut the cooked beef into pieces and add to the cabbage soup. Sprinkle with dill or parsley.
Sorrel and spinach fish soup.
Fish trifle 600 g + eel 1000 g + white roots 200 g + onion 1-2 pcs. + greens 1 bunch + spinach 300g + sorrel 300 g + flour 1 tbsp. l + vegetable oil + salt + pepper, bay leaf to taste. Cook the broth from small fish (ruff, perch, roach, crucian carp, etc., the fish should be completely boiled) of white roots, salt, a bunch of greens, pepper and bay leaf.
Strain. Cool. Add large fish and cook it over low heat. Then remove the fish, cool and cut into pieces. Mix the spinach in half with the sorrel and add to the boiling broth. Mix flour with vegetable oil and also add to the broth. Remove from heat. Pieces of large fish add to hot cabbage last.
Sorrel soup with croutons.
Sorrel – 2 bunches of medium size + parsley – to taste + onion – 1/2 onion + butter – 1 tbsp. + milk – 4 tbsp. + egg – 2-3 pcs. + wheat bread – 4 slices + bay leaf, pepper, herbs – to taste. Pour a bunch of sorrel with boiling water and rub through a sieve. Put in boiling water. Add chopped and sautéed vegetables and cook for 15-20 minutes.
5-10 minutes before the end of cooking, put the remaining leaves of the sorrel, cut into 2-3 parts. To salt. Add spices. Separately prepare a mixture of egg yolk and milk. Separately, boil hard-boiled eggs or in a bag. Prepare small croutons from bread. When serving, put in a plate half peeled hard-boiled eggs, pour the egg and milk mixture, cabbage soup, add croutons and sprinkle with herbs. Croutons can be served separately.
Green sorrel soup.
Sorrel 600 g + dried mushrooms 4 pcs. + carrots 1 pc. + onions 1-2 onions + herbs to taste + fresh tomatoes 2-3 pcs. + vegetable oil 2-3 tbsp Cook the broth from the roots, bulbs, a bunch of greens and dried mushrooms. Sort the young sorrel, wash, squeeze, chop finely, transfer to a saucepan, add a spoonful of vegetable oil and stew in its own juice.
Cool and, if desired, wipe through a sieve. 15 minutes before serving, dilute with strained broth, without covering, allow to boil. You can add tomatoes, pre-stewing them in oil.
Green cabbage soup from sow thistle with sorrel.
Sow thistle (young shoots and leaves) 150 g + sorrel 40 g + potatoes 100 g + carrots 30 g + onions 10 g + margarine 10 g + sour cream 10 g + meat broth or water 130 g + salt + spices. Sliced potatoes add to boiling meat broth or water. Cook until tender. Add chopped sow thistle and sorrel and sautéed carrots and onions. Add sour cream.
Sorrel soup with sorrel and clover.
Sorrel 50 g + meadow clover (greens) 25 g + potatoes 50 g + onions 15 g + butter 10 g + carrots 15 g + sour cream 10 g + parsley or dill 5 g + meat broth or water 300 g + salt + spice. In a boiling broth or water, add potatoes and cook for 10-15 minutes. Then add carrots and onions stewed in butter. Add chopped sorrel and clover leaves. 5 minutes before cooking, add salt and spices. Add sour cream and finely chopped parsley or dill..
Rustic sorrel cabbage soup.
Potato 6 pcs. + onions 3 onions + vegetable oil 1/2 cup + sorrel 300-400 g + parsley root 1 pc. + dill to taste + water 2 l. Peel the potatoes and boil whole tubers. Cool. Strain the broth. Cut sorrel leaves. Add shredded onions, parsley root, vegetable oil, a little broth and simmer for 5-7 minutes. Cut boiled potatoes into cubes, mix with sorrel, pour hot broth, bring to a boil and cook for a few more minutes. Add dill greens.
Borsch with sorrel and nettle.
Potato 75 g + nettle 50 g + sorrel 50 g + rice 10 g + margarine 10 g + sour cream 10 g + tomato puree 15 g + carrots 15 g + parsley 8 g + onion 15 g + egg 1/2 pcs. + meat broth 220 g + bay leaf to taste + pepper + salt. Pour nettles with boiling water and grind in mashed potatoes. Add it to the boiling broth. Then add chopped sorrel, diced potatoes, rice, sauteed roots and onions, tomato puree. A few minutes before the end of cooking, add bay leaf and spices. Add chopped boiled eggs and sour cream.
Borsch with sorrel.
Pork – 500 g + ribs – 250 g + beets – 1 pc. + potatoes – 4-5 pcs. + carrots – 1 pc. + parsley root – 1 pc. + onion – 1 onion + green onion, sorrel, spinach – 1 large bunch + wheat flour – 1 tbsp. + egg – 2 pcs. + sour cream, sugar, vinegar (3%) – to taste + fat – to taste + allspice, bay leaf, dill, salt – to taste.
Rinse the ribs, add cold water and put on fire. Add pork to boiling bone broth and cook until tender. Then remove it and cut into portions. Salt the beets, chopped into strips, sprinkle with vinegar, mix well and simmer until cooked, adding sugar and broth. Fry the roots, onion, chopped, and mix with flour.
Add the potatoes to the strained boiling broth and cook for 10-15 minutes. Then add the stewed beets, onion rings and roots, sorted, washed and finely chopped spinach, sorrel, pepper, bay leaf. Salt to taste and cook until tender. When serving, put in a plate a piece of meat, a circle of hard-boiled eggs, sour cream, dill and finely chopped green onions.
Borsch with radish and sorrel.
Water 2 l + beets 1 pc. + 1/4 cabbage white cabbage + corn (canned) 300 g + radish (with leaves) 2 pcs. + sorrel (young) 200 g + onions 6 pcs. + cream 1 cup + dill (chopped) 1 tbsp. + salt, pepper to taste. Cut beets, white cabbage, onions, sorrel and radish into strips. Pour in a small amount of boiling water and simmer for 6 – 8 minutes. Then cool, salt, pepper, add the remaining boiled cold water, corn and cream. Feeding to the table, sprinkle borsch with chopped dill.
Cold sorrel borsch.
Sorrel 400 g + potatoes 4-5 tubers + egg (boiled) 2-3 pcs. + raw egg 1 pc. + sour cream 3 tbsp + milk 3-4 tbsp + fresh cucumber 2 pcs. + green onions, parsley and dill, salt to taste. Sort the sorrel, rinse thoroughly, chop finely. Peel potatoes, boil in salted water, add sorrel, boil for 10 minutes. Grind the raw egg with a pinch of salt. Pour milk, stir, pour in a little hot borsch, stir again and season the whole borsch. Cool.
Prepare a green dressing: onion, dill, finely chopped parsley, salt, and well grind in a mortar with a wooden pestle. Peel and chop boiled eggs. Peel the cucumber and cut into cubes. Mix all this, season with sour cream. When serving, put 1-2 tbsp in each plate. tablespoons of green dressing with eggs and pour cold borsch.
Sorrel, nettle and potato soup.
Sorrel, young nettle 200 g each + potatoes 3 potatoes + carrots 1 pc. + onion 1 onion + dill, salt, ground black pepper to taste + water 2 l. Rinse nettle and sorrel and chop finely. Cut carrots and onions into strips. In hot salted water, dip the diced potatoes and cook for 15-20 minutes. Then add sorrel, nettle, carrots, onions, peppers. Bring to a boil quickly and immediately remove from heat. Serve the soup hot by adding dill.
Nettle or sorrel soup.
Potato 7 pcs. + carrots 1 pc. + onion 1 pc. + sorrel 1 bunch + nettle 1 bunch. Put diced potatoes, carrot slices and onions into salted boiling water. When the vegetables are ready, add chopped young nettle greens, previously scalded with boiling water and (or) sorrel. Boil for a few minutes.
Hop and Sorrel Root Soup.
Hops (roots) 80 g + sorrel 40 g + oat groats 30 g + sour cream 20 g + water 340 g + salt, spices. Add oatmeal to boiling water. Boil. Add finely chopped hop roots and shredded sorrel greens, salt. Cook until tender. Before serving, add sour cream.
Potato soup with sorrel.
Potatoes 3-4 pcs. + sorrel 1 bunch + carrots 1 pc. + 1 parsley root + onion 1 onion + leek several stems + butter 1 tsp + sour cream 1 tsp + greens to taste. Dice the roots. Finely chop the onion and sauté together in butter. Put boiled vegetables into boiling broth (water). When the broth boils again, add the cubes of potatoes and cook for 15-20 minutes. 5 minutes before the end of cooking, put the cut leaves of sorrel and salt. Ready soup serve with sour cream and herbs.
Sorrel and spinach puree soup.
Meat (beef with bone) 500 g + dried mushrooms 3 pcs. + sorrel and spinach in a bunch (300 g each) + onion 1 onion + parsley, celery 1 root + butter 1 tbsp. + flour 1 tbsp + pepper, bay leaf, herbs, salt to taste + sour cream 1/2 cup. Cook meat with mushrooms. Filter the resulting broth. Sort sorrel and spinach, rinse, finely chop, pour the broth and stew. Then wipe through a sieve and put in strained broth.
Fry the flour in oil, dilute with broth and pour, stirring, into the soup. Then put the mushrooms sliced into oblong. Season the soup with sour cream and chopped parsley. Separately serve croutons.
Fish soup with vegetables and sorrel.
Fish 50 g + potatoes 20 g + onions 15 g + carrots 15 g + parsley (root) 10 g + tomatoes 20 g + sorrel 30 g + butter 20 g + greens to taste + salt + spices to taste. Dice potatoes, carrots, onions and roots. Passer vegetables in oil. Cut the sorrel into 2-3 parts. Add potatoes and pieces of fish to the boiling broth. Boil for 5-10 minutes. Add sautéed vegetables. 5-7 minutes before the end of cooking, sorrel and slices of tomatoes. Add sour cream and sprinkle the soup with finely chopped herbs.
Sorrel soup with grits.
Groats (wheat, oat or pearl barley) – 1/2 cup + sorrel – 1-2 large bunches + broth – 2 cups + sour cream – 1-2 tbsp. Rinse the sorrel, finely chop. In the meat broth put a little cereal and boil for about 10 minutes. Then add the sorrel. Cook another 10 minutes. Serve hot with sour cream.
Sorrel and beetroot soup.
Beet tops – 1 kg + sorrel – 1 large bunch + cucumbers, onions, dill, radishes – to taste + eggs – 2 pcs. + sour cream, mustard to taste. Rinse beet tops and pour 2 liters of hot water. Cook for 10-15 minutes. Then add the washed, chopped sorrel and cook for about 10 minutes. After that, get the greens, pass it through a meat grinder and mix with strained and cooled broth. Cut cucumbers, onions, dill, radishes, hard-boiled eggs and put it all in a soup bowl. Then add sour cream, mustard, pour broth with herbs and stir.
Carp 1-2 (about 1.3 kg) + sorrel 900 g + onions 4 pcs. + dill, black pepper, peas + butter 1.5 tbsp. + egg 2 pcs. + bay leaf, salt to taste. Gut the carp, grate with salt, put in a saucepan, add chopped onions, peppercorns, bay leaf, pour in a little water, add salt, and cover with a lid. Set the container on the embers of the bonfire so that it is possible to cover them with the entire surface of this container. That is to create the effect of the oven. Stand until ready for about half an hour.
Sort the sorrel, remove the cuttings, rinse, chop coarsely. Pour in a small amount of water and keep on low heat for 20 minutes. Remove the sorrel from the water, salt it and mix with butter. Put the finished carp in a dish. On one side, put sorrel, sprinkle with dill, on the other, hard-boiled eggs, sliced in circles.
Pike perch with sorrel.
Pike perch – 1 pc. (about 600 g) + vegetable broth – 2 cups + sorrel – 600 g + 2 egg yolks. + mustard – 1 tsp + tarragon – 2-3 branches + lemon 1/2 of the fruit. Sort the sorrel and rinse. Set aside a few leaves. Put the rest into a container, pour a little water and simmer for 10-15 minutes on low heat. Rub the muffled sorrel through a sieve, mix with egg yolks and mustard. Finely chop the deferred sorrel. Put it in a rubbed sorrel. Salt to taste. Pike perch (piece) to cook. Put mashed sorrel on the dish and put the fish on top. Garnish with lemon and tarragon sprigs.
Sorrel side dish.
Sorrel – 1.5 kg + flour – 2 tsp. + sour cream – 1 cup + salt – 1 tsp + sugar – 1 tbsp. Spoil the sorrel. Then wipe it through a sieve. Add the fried flour. Pour in sour cream. Season with salt and sugar. Stir well and warm..
Braised sorrel and spinach.
Sorrel 100 g + spinach 100 g + garlic + dill + vegetable oil 40 g. Cut the stems of sorrel and spinach. Put out a little water. Cool. Combine with chopped leaves. Add finely chopped steep egg, dill and garlic. To salt. Add vegetable oil.
Egg 1 pc. + sorrel 50 g + melted butter 20 g + onions 25 g + cilantro 10 g + salt. Put sorrel in boiling salted water (20 g of salt per 1 liter of water) and cook for 5 minutes. Then remove the sorrel, let the water drain, chop. Passed chopped onions in butter.
Shredded sorrel, sauteed onions, chopped cilantro, put in a frying pan with melted butter and pour scrambled eggs mixture. Stir and fry for 5-7 minutes. As soon as the omelet is thickened, the edges of the omelet are bent from two sides to the middle, giving it the shape of an oblong pie. When serving, pour oil.
Sorrel 185 g + grated cheese 8 g + butter 6 g + wheat flour 2 g + wheat bread 25 g + bread crumbs 3 g + meat broth or water 15 g + salt. Grind boiled sorrel. Add sautéed onions and flour, meat broth or water. Simmer until tender. In the resulting puree add grated cheese, butter, salt. At the bottom of the dishes lay slices of fried bread, mashed potatoes, sprinkle with breadcrumbs. Set the container on the embers of the bonfire so that it is possible to cover them with the entire surface of this container. Bake until cooked.
Sandwiches with sorrel and dread.
White bread 4 slices + sorrel and sorrel greens – 2 tbsp each + egg – 1 tbsp. + walnut – 2 pcs. + water 1/2 cup + vegetable oil – 1 tbsp. + sugar, salt to taste. Rinse the sorrel, dry it, grind it together with the leaves of the horn. Hard-boiled egg. Crush the walnut kernels into a homogeneous mass. Stir greens in boiling water. Cool it in a decoction. Dry slightly. Add nuts, chopped egg, vegetable oil and spread slices of bread with this mixture..
Sorrel Thistle Salad.
Thistle leaves about 200 g + sorrel 100 g + onions 2 onions + boiled potatoes 2-3 tubers + egg 4 pcs. + sour cream 4 tbsp + salt, pepper to taste. After removing the thorns, boil the thistle leaves in salted water for 10 minutes. Then chop it, combine with chopped sorrel and potato slices. On the side of the plate put onion rings and chopped boiled egg. Pour sour cream over the salad. Sprinkle with chopped dill. Add salt and pepper to taste.
Spinach, sorrel and green onion salad.
Spinach 400 g + green onions 200 g + sorrel 100 g + parsley 100 g + vegetable oil 2-3 tbsp. + vinegar 1 tsp + pitted olives, salt to taste. Rinse spinach, sorrel, green onions and parsley, finely chop and mix. Sprinkle greens with vinegar, add salt and vegetable oil to taste. Mix the salad well and decorate with circles of hard-boiled eggs and olives.
Salad of Dash and Sorrel with Vegetables.
Dust (leaves) 45 g + sorrel 10 g + potatoes (boiled) 30 g + carrots (boiled) 6 g + vegetable oil 5 g + hot tomato sauce 10 g + salt. Cut and washed the leaves of the horn and sorrel. Cut boiled potatoes and carrots into thin slices. Combine and season with vegetable oil and sauce. To salt.
Goose Potato Salad with Sorrel.
Cinquefoil goose (young leaves) 75 g + sorrel 25 g + green onions 15 g + sour cream 10 g + 3% – vinegar 3-5 g + dill (greens) 5 g + salt. Finely chopped and washed leaves of cinquefoil, sorrel and green onion finely chopped. Season with sour cream and vinegar. To salt. Sprinkle with finely chopped dill.
Based on the book Survival beyond the threshold of civilization.