Three original dishes of sorrel
Sorrel is one of those plants that humans have eaten since the most ancient times. They say that it got its name precisely because of the famous dish “soup”, which was very popular in Russia.
In nature, experts have calculated about 200 species of this culture, however, only a few of them are consumed. By the way, in Russia for a long time it was believed that sorrel was an ordinary tasteless and useless weed, therefore they did not eat it. Over time, he began to actively use it in traditional medicine and, of course, cooking, which is easily explained by its rich composition.
We will definitely tell you how to make some interesting and tasty dish from sorrel, and first we will get acquainted with some of its features.
Due to the high concentration of oxalic and malic acid, it is widely used to prepare interesting and unusual dishes: the acid of taste can be easily preserved for several days even after heat treatment.
In addition, this plant has been used since ancient times as a medicinal ingredient: several centuries ago it was known that it has a tonic effect, improves the functioning of the stomach, stimulates liver function, and cleanses blood and reduces various pain syndromes. However, the beneficial properties of sorrel - this is not the only thing that can please us this unique product.
Sorrel appears on our beds in the early spring, as soon as the first snow descends, which is probably not accidental, it is in this difficult period for our body that it can be used as a natural source of vitamins and other valuable substances.
Perhaps, the most famous dish from sorrel is a green borsch, however, there are also many other soup recipes, besides, delicate salads, air cakes and even stewed vegetables are fine with it.
Sorrel is successfully added to potato or vegetable puree, due to which the dish acquires a pleasant sourness, besides it is perfectly combined with fish and poultry, it is even added to desserts! Many dishes using this plant are original in taste and easy to prepare,let's try something with your own hands!
For the preparation we need:
- sorrel - 190 g;
- meat broth - 15 g;
- onions - 1 pc .;
- grated cheese - 10 g;
- wheat bread - 30 g;
- butter - 2 tbsp. spoons;
- bread crumbs - 3 g;
- flour, salt.
Put the pot of water on the fire, bring to a boil and throw sorrel there for just a couple of minutes, then remove and grind with a blender. Heat oil in a pan, chop finely and fry the onion, then add a teaspoon of flour, stir and add sorrel, pour broth and let the mass dry for about 5 minutes.
At the very end, pour the butter and grated cheese, add salt to taste. Fry the bread, cut into thin slices, and then put it into a prepared baking dish. Pour the oxalaceous billet on top, sprinkle with breadcrumbs and bake until the dish is browned.
Recipe for sorrel and mushrooms salad
To prepare the salad, we need:
- sorrel - 60 g;
- bacon slices - 120 g;
- marinated mushrooms (champignons) - 120 g;
- potatoes - 1 pc .;
- red pepper Bulgarian - 1 piece;
- dill, olive oil, salt, crackers.
In a dry frying pan, fry thin strips of bacon to a crunch, remove and break them into medium pieces. Sorrel thoroughly washed under the water, and then the leaves are torn with hands, there are also cut into fairly large segments of mushrooms, thin straws of red pepper and potatoes, which must be pre-boiled and cooled. To taste add fresh dill, salt and season with olive oil, before serving, sprinkle the dish with croutons.
Sorrel pie recipe with goat cheese
For the preparation we need:
- sorrel - 300 g
- chicken egg - 1 pc.
- fresh goat cheese - 100 g;
- Packing puff yeast dough - 1 pc .;
- sugar - 1 tbsp. a spoon;
We spread the dough to defrost, but at this time we start to do stuffing: we wash the sorrel thoroughly with water, cut it into strips, and then mix it with the softened cheese and sugar, mix it. When the dough is unfrozen, then roll out its half to the size of the form and lay it on its bottom, after having been greased with butter.
From top to the resulting cake we spread the filling, distribute it evenly, while leaving a few centimeters of empty space around the edges, we grease these edges with an egg.Then we roll out the remnants of the dough into the reservoir, cover the top with the filling, and pinch the edges well.
On top of the cake again grease the egg and make small notches to get something like braids. To enhance the taste of the cake, let it brew at room temperature for half an hour, and then send it to the oven, preheated to 200 °. After 10 minutes, reduce the temperature to 180 °, bake another 10-15 minutes and the cake is ready!
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