Green borscht is our favorite winter treat, but buying canned sorrel isn't an option because I don't know what's in the jar, and the mixture is usually very salty. That's why I always make this myself, completely salt-free.
I didn't have any regular sorrel this year, but a neighbor gave me some. I chopped it coarsely and put it in a large bowl.
I have an abundance of wild sorrel (horse sorrel). Incidentally, unlike the vegetable variety we grow ourselves, this one is also very rich in vitamins. The only difference is that horse sorrel isn't very acidic.
In addition to sorrel, I add dandelion leaves, which are also rich in vitamins and grow in my meadow.
There is also a nettle plant outside my house, and while it is young, I always collect its leaves for green borscht.
Work process:
- I thoroughly wash all green ingredients in water, having first placed the greens in a large bowl.
- After this, I shake it off the water and place it in a colander or similar device so that the water drains completely.
- I sterilize the jars.
- I cut everything into large pieces and put it into containers.
- I pour boiling water.
- To ensure the jar is packed with as many herbs as possible, I pack it down with a fork. This needs to be done quickly, as the water cools quickly. Alternatively, you can fill the jar, drain it, and then fill it again before sealing.
- I close them hermetically with lids.
I don't sterilize the prepared sorrel, but I do store it in the coolest possible place (I use a cellar). If that's not possible, it's best to sterilize it or soak it in water, like you would with compotes and tomatoes (two or three times). Otherwise, the jars will explode.