Fresh sorrel is a frequent guest in dishes of Russian cuisine, even sweet pastries are prepared with his participation, supplementing recipes. The sour taste of green leaves is an excellent company for a variety of ingredients and we will talk about some of them in this material.
Fresh sorrel soup
Ingredients:
- chicken (wings, backs) - 275 g;
- onions - 1 pc. (small);
- favorite spices in beans for broth;
- sorrel - 1 generous bunch;
- potatoes - 125 g;
- broccoli - 125 g;
- sweet pepper (juicy, fleshy) - 2 pcs .;
- pumpkin - 165 g;
- young green onions - 5 feathers;
- parsley, coriander, basil;
- a pod of red pepper;
- garlic;
- tomato paste or sauce - 45 g.
Preparation
Cook the chicken with a whole onion and fragrant grains until ready. Extract the meat and onions, the chicken free of bones, the onion can be thrown away. In the boiling broth send sliced potatoes, broccoli crochets, squash pumpkins and sweet peppers. Cook for 15 minutes. Return the meat to the broth, add the tomato, chopped sorrel and other greens. Cover, turn off the heat, let it brew. Spilling soup in a serving bowl must be seasoned with hot pepper and garlic - this will make the soup unusual.
Salad with fresh sorrel
Ingredients:
- sorrel fresh - 145 g;
- nettle young - 165 g;
- cucumber - 225 g;
- green onions - 3 feathers;
- sprigs of fresh dill and parsley - 35 g each;
- natural yogurt - 90 g;
- salt.
Preparation
Rinse all the greens under cold water, rid of tails and stems. Leaves of nettle should be doused with boiling water and dried. Stem the onion rinse, cut into small pieces and to the small leaves of sorrel and nettle small in a wide bowl. There also add the chopped fresh cucumbers, which are preferably peeled off. Season with a cold yogurt, add and mix.
Pie with sorrel and fresh blueberries
Ingredients:
- puff yeast dough - 425 g;
- oxal-275 g;
- a handful of blueberries;
- the egg is not large - 1 piece;
- sugar - 165 g;
- flour - 25 g.
Preparation
Drain the dough. During this time, sorrel, clean, rinse, dry. Now the sheets, get rid of the tails and slice a little.
From the test, form two equal layers and lay one on the bottom of the oiled form. Sorrel and blueberries rub with sugar and immediately put in the workpiece. Cover the cake with the second layer, protect the edges, sprinkle the surface with the beaten egg and send it to a hot oven. After 20 minutes, the pie will brown, and you can get it. Once it has cooled slightly, cut it into slices and try it.
What to cook with fresh sorrel?
A completely unusual way to use a small bunch of sorrel and mutton is to bake delicious pies in a crispy shell.
Ingredients:
- onion - 125 g;
- ram's stuffing - 375 g;
- garlic - 2 teeth;
- cumin, coriander - 1 tsp each;
- sorrel - 165 g;
- handful of pine nuts;
- brynza - 65 g;
- butter;
- sheet puff pastry.
Preparation
Defrost the finished dough, and start to prepare the filling.
First of all, fry to a semi-ring of onions in oil, add the garlic cut into slices, wait until the last one gives the fragrance, then pour the fragrant spices and add the ram's stuffing. Allow the meat to brown and put the sorrel sorrel to it. When the latter loses its elasticity, cool the future stuffing and add cheese and nuts.
Cut the dough into segments in the form of squares, place the unusual filling in the center and pinch the edges so that a triangle is obtained. Bake the patties in the oven at 210 degrees for 12 minutes.