How to freeze sorrel in the freezer

Good summer day))

According to my plans, I have a "culinary" article in which I wanted to write, but yesterday I was harvesting sorrel for the winter and I thought that it was necessary to tell about this first.

The "sorrel season" is coming to an end and someone may still have time to use my recipe, but it is worth using it because the recipe is wonderful - quickly, simply, not energy-intensive.

For a long time, I have probably tried all methods of harvesting sorrel, well, except for drying.

She blanched and rolled it up, kept it with salt in jars with nylon lids, rolled it up according to recipes with a verified amount of salt and additions from herbs ... not worth the time.

I might have given up on "voyukany" with annual harvesting, but I really like sorrel borscht ???? (I know that it is correct to call such a first course cabbage soup, but ... a habit, so I can make a reservation))

Today what I have come to: the best preparation of sorrel for the winter is freezing.

If you still doubt whether it is possible to freeze sorrel in the freezer, I’ll say that it’s not something that is possible - you need it) Of course, such sorrel will not be suitable for adding to salads, as, incidentally, prepared in a different way, but for borscht it is what you need.

We need:

Of the products only, in fact, the sorrel itself))

Materials at hand:

• Plastic bags, so-called "Shirts"
• The cutting board with the largest surface area.

How to freeze sorrel in the freezer

Preparation method

My sorrel. If its not very much my parts in a colander.

If the mountain, like this time, I put it right in the sink and wash it there under the tap.

Then you need to let the water drain. There is no need to dry it too much, again, depending on the amount, I either lay it out on paper towels or, if there is a lot of sorrel, on ordinary kitchen towels.

You can simply fold it into a large, wide container and leave it for a while, stirring it a couple of times.

Dried up - cut. I usually cut off the ponytails, those that are very large and tough - I must remove them. I collect a small bunch of sorrel and cut into small strips. That's about how.

It is most convenient to cut on a flat wide board, otherwise he always strives to move off the board. The most convenient for this turned out to be.

Now we distribute it in batches. The amount depends on how sour borscht you prefer. I fill the bag so much, something between a quarter and a half of the bag.

We folded it, tied it on a not tight (!) Simplest knot, I once cross the bag handles and make a bow) so that later it would be easy to untie the bag frozen in the freezer.

Press down to remove air and flatten the bag.

As such, it can be stored very ergonomically in the freezer.

That's actually the whole freezing of sorrel for the winter.

Pros:

- sorrel is the closest in taste to fresh;

- freezing is one of the best ways to preserve vitamins;

- it is very convenient to cook cabbage soup from it, since all you need is to untie the bag and pour the sorrel into the broth;

- even if you have already salted the broth, the addition of such sorrel will not make the broth oversalted, as I often did with the preparation of sorrel with salt;

- it's much faster and easier than fiddling with seaming.

Minuses:

- you may have little space in the freezer ????

I hope you find useful this short story on how to prepare sorrel for the winter in the freezer.

Delicious and vitamin cabbage soup for you ????