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Dishes with sorrel recipes except soup. Recipes for dietary sorrel dishes. Recipe for sorrel soup with egg

Sorrel is widely available most of the hot period of the year, but not every housewife knows how to use all this abundance in the kitchen. Most people, out of habit, prepare first courses from greens, while others are actively looking for what can be prepared from sorrel other than soup. To help the latter, we have put together a small selection of alternative recipes.

How to prepare sorrel filling for a pie?

If you are still wondering what can be made from sorrel other than soup, then stop at the second most popular dish made from this green - sorrel pie.

Ingredients:

shortbread dough;
butter – 35 g;
onions – 165 g;
dry white wine – 45 ml;
flour – 10 g;
sorrel leaves – 155 g;
eggs – 2 pcs.;
heavy cream – 210 ml;
hard cheese – 115 g.

Preparation

Using melted butter, saute the onion half rings, add sorrel to them, pour in the wine and wait until the leaves wilt. Add flour and mix the base of the future filling well.

Beat a couple of eggs with cream. After rolling out the dough, fill the mold with it and spread the sorrel filling on top. Sprinkle everything with cheese and pour the cream mixture over it. Bake at 190 degrees for 40 minutes.

How to cook pies with sorrel?

We have already described recipes for pie dough more than once, so choose any of them to your taste and start cooking.

Ingredients:

yeast dough – 440 g;
sorrel – 330 g;
eggs – 6 pcs.;
green onions - a bunch.

Preparation

Before making sorrel pies, chop the sorrel and mix it with onion greens. Simmer the greens in the pan for about a minute to allow them to settle. Boil the eggs hard, and after chopping them, mix with the green filling.

Divide the dough and form each into a patty. Bake or fry the pies until done.

How to make sorrel salad?

This salad combines the main ingredients of spring: young asparagus, fennel and juicy sorrel greens.

Ingredients:

For the salad:

green asparagus – 420 g;
fennel bulb;
a handful of arugula leaves;
a handful of sorrel;
apple – ½ piece;
grated parmesan – 55 g.

The delicate, sour taste of sorrel is refreshing in any heat. But they love sorrel not only for its gastronomic benefits: it is also very healthy. In addition, sorrel appears already in May, and you can collect and cook from it all summer. Until September, the sorrel remains tender and fresh (especially if the clearing with it is periodically mowed).

Sorrel brings us the very first spring vitamins and useful elements; it contains a lot of vitamin A, vitamin C, riboflavin, thiamine, phosphorus and iron.

The healing properties of sorrel have long been known to people.

improves vision and is used in the prevention of cataracts;
has an antiviral effect;
useful for anemia;
strengthens joints;
helps cleanse the body of heavy metals;
used to prevent diabetes, heart disease, and hypertension.

Important! Oxalic acid contained in the plant in large quantities can cause heartburn and contribute to the formation of kidney stones.

How to cook sorrel

When heat treated, sorrel instantly... disappears. It becomes ten times less than it was fresh. It first darkens and then turns brown. Moreover, sorrel reaches readiness in literally 1 minute in a frying pan, and even less in boiling water, a few seconds are enough.

So it is better not to subject sorrel to long-term heat treatment, quickly fry or scald it, so as not to lose all the beneficial substances.

Attention! Due to the presence of acid, sorrel easily reacts with metals. Therefore, you cannot cook sorrel in aluminum or cast iron dishes; it is better to use enameled ones - your dishes will not have an unpleasant metallic taste.

Warm sorrel and potato salad

Photo: Shutterstock.com

4 new potatoes

1 bunch of sorrel

1 bell pepper

5-6 quail eggs

2-3 tbsp. vegetable oil

1 tsp mustard

1 tsp lemon juice

Step 1. Wash the potatoes, cut into circles or slices, sprinkle with oil and salt.

Step 2. Wash the pepper, remove the seeds, cut into large slices. Bake with potatoes in the oven.

Step 3. Boil the eggs hard and peel them.

Step 4. Coarsely chop the sorrel. Fine - greens.

Step 5. Beat butter with mustard, salt and lemon juice.

Step 6. Cut the eggs in half, place the potatoes and peppers in a bowl, add the eggs, herbs and sorrel. Mix very carefully and pour over the dressing. Serve warm.

Croissants with sorrel and sheep cheese

Photo: Shutterstock.com

1 pack of puff pastry

200 g sheep cheese

300-400 g sorrel

3 tbsp. butter

3-4 hard-boiled eggs

Step 1. Defrost the dough. Boil the eggs.

Step 2. Wash the sorrel, dry it on a towel and chop it not too finely.

Step 3. Heat half the oil and fry the sorrel in it for 3 minutes.

Step 4. Finely chop the eggs and combine with warm sorrel. Salt and pepper the filling.

Step 5. Roll out the dough into a layer, 1-1.5 mm thick, cut into triangles.

Step 6. Place a thin layer of filling on the dough, not going to the edge by at least 1.5 cm, crumble the cheese, roll the croissants from sharp corner to sharp corner.

Step 7. Bake in the oven, brushing the top with butter, until golden brown.

Sorrel jelly

Photo: Shutterstock.com

500 g sorrel

2/3 cup sugar

2 tbsp. starch

A pinch of salt

Step 1. Wash the sorrel, chop finely, add a small amount of water and simmer.

Step 2. Rub the sorrel through a sieve, add the rest of the water, sugar and cook for a few minutes.

Step 3. Dilute the starch in a small amount of cold water, add to the sorrel and boil for another 5 minutes. Serve the jelly chilled.

How to prepare sorrel for the winter

The most difficult thing in this matter is to find very small jars. The best is 100 grams. You can take baby food jars, the smaller the volume, the better.

But you will need a lot of sorrel, since a whole bowl of fresh sorrel fits into a tiny jar.

So: sorrel, boiling water and sterilized jars. Yes, and a slotted spoon. This is all we need for canning. The fact is that sorrel contains acid, which preserves it.

What to do: wash the sorrel, tear off and cut off the tough stems, no need to cut. Bring the water to a boil and add the sorrel into it in portions. For 1 minute. Use a slotted spoon to remove the much reduced sorrel and place it in a jar. When it is full, close it tightly.

It is better to store in the refrigerator or cellar. When you use it, you need to immediately prepare the contents of the entire jar; if the jar is left open, the sorrel will instantly spoil. That's why we took the smallest jars. One is enough for a pan of green cabbage soup for four people, very convenient.

This incredibly useful plant appears in our garden beds in the spring, when there is nothing in the garden yet, and fulfills its extremely important mission: it replenishes the lack of vitamins in the body and pleases us with all kinds of delicious dishes prepared from it. Dishes made from sorrel surprise with their variety: soups, green borscht, salads, sauces, as well as fillings for pies and pancakes. There are even such interesting sorrel dishes as sorrel jelly and sorrel ice cream.

So, if you have a lot of sorrel and don't know what to cook with it, we are pleased to offer you a selection of truly amazing recipes.

Ingredients:
1 liter of kefir,
2 stacks water,
½ cup sour cream,
4 bunches of young sorrel,
6 fresh cucumbers,
1 bunch of radishes,
1 bunch of green onions,
1 tbsp. canned corn,
1 stack canned green peas,
salt - to taste.

Preparation:
Chop the radishes, sorrel and cucumbers, add green peas and corn, chopped onion and salt. Place all these ingredients in a saucepan, pour in a cold mixture of kefir and water and stir. Season the finished okroshka with sour cream.

Ingredients:
500 g sorrel,
a few feathers of fresh garlic,
3 tbsp. vegetable oil,
2 tbsp. flour,
rice, parsley, salt - to taste.

Preparation:
Chop the sorrel and garlic and simmer them in vegetable oil. Then add flour and boiling salted water to the desired thickness. Add a small amount of washed rice and cook until done. Serve the chowder with herbs and vegetable salad.

Omelette with sorrel

Ingredients:
2 handfuls of sorrel,
4 eggs,
150 g cream cheese,
50 g parmesan,
20 g butter,
4 tbsp. olive oil,
salt, ground black pepper - to taste.

Preparation:
Beat the eggs until smooth, so that they slightly increase in volume, salt and pepper them. Add half the chopped sorrel to the beaten eggs. Heat olive oil and butter in a frying pan with a metal handle. Pour the sorrel-egg mixture into the pan and almost immediately add half the cream cheese. Mix everything thoroughly right in the pan. As soon as the mixture begins to thicken, add the remaining sorrel and spread the remaining cream cheese on top. Grate the hard cheese, sprinkle it over the omelette and drizzle with olive oil. Season with salt, pepper and place the omelette in an oven preheated to 200ºC for 3-5 minutes. The omelette should be crispy on the edges and soft in the center.

Garnish of sorrel with nettle and egg

Ingredients:
500 g young sorrel,
½ cup chopped young nettle leaves,
2 eggs,
2 tbsp. butter,
2 tbsp. sour cream,
salt - to taste.

Preparation:
Stew the sorrel and nettle with butter, add sour cream and egg yolks, mix well, heat, but do not bring to a boil. Serve with chopped boiled egg whites.

Sorrel, radish and apple salad

Ingredients:
300 g sorrel,
10 radishes,
2 apples,
1 bunch of green onions,
3-4 cloves of garlic,
sour cream, salt, sugar - to taste.

Preparation:
Thoroughly mix finely chopped sorrel, sliced radishes, finely chopped onions, grated apples and chopped garlic, place in a salad bowl, season with sour cream, sugar and salt to taste.

Sorrel salad with potatoes

Ingredients:
1 bunch of sorrel,
4 young potatoes,
2 lightly salted cucumbers,
4 quail eggs, hard-boiled,
1 onion,
2-3 sprigs of cilantro,
2-3 sprigs peter

ears,
1 tsp. mustard,
salt, vegetable oil - to taste.

Preparation:
Boil the potatoes in their jackets until tender, cool them and cut them into quarters, cut the onion into rings. Mix mustard with 1 tbsp. vegetable oil, salt and pepper. Season the potatoes and onions with this mixture and set aside.
Sort out the sorrel and greens, wash and dry. Cut the sorrel into strips and chop the greens. Cut the cucumbers into cubes, eggs into circles. Add the remaining ingredients to the potatoes and onions, stir and drizzle with vegetable oil.

Ingredients:
150 g raw smoked bacon or smoked brisket,
100 g sorrel leaves,
100 g green canned peas,
300 g sausages,
4 tbsp. vegetable oil,
½ lemon
1 tsp mild mustard.

Preparation:
Peel the sausages from the casings and, wrapping each one in a thin slice of bacon or smoked brisket, fry on both sides for 2 minutes and transfer to a plate. Squeeze the juice of half a lemon into a glass, add mustard, vegetable oil and stir. Place chopped sorrel leaves and peas in a large plate, pour in the dressing and stir. Place the salad on plates, add thinly sliced sausages.

Sorrel with nuts

Ingredients:
1 kg sorrel,
2 onions,
1 stack chopped walnuts,
½ cup milk,
parsley and salt - to taste.

Preparation:
Boil the washed and sorted sorrel a little in salted water, drain in a colander and finely chop. Then add walnuts, finely chopped onions and herbs, pour in milk, stir and serve.

Ingredients:
1 kg sorrel,
2 stacks cream,
500 g fresh mushrooms,
3 onions,
3 tbsp. flour,
3 tbsp. grated cheese
3 tbsp. butter,
2 tsp salt,
ground black pepper - to taste.

Preparation:
Melt the butter in a frying pan, add boiled mushrooms and diced onions and fry for 5 minutes. Then mix with flour, pepper and salt, pour in the cream in a thin stream and stir the sauce until it boils, then simmer for 5 minutes. Spread half the sorrel evenly on a greased baking sheet and pour half the sauce over it. Next, lay out the rest of the sorrel, smooth it out, pour over the remaining sauce and sprinkle with cheese. Pour some hot water into another larger baking tray, place the baking tray with the casserole in it and place it in

oven preheated to 160ºC for 40 minutes.

Ingredients:
1 pack of puff pastry dough,
300 g sorrel,
100 g soft goat cheese,
1 egg,
1 tbsp. Sahara.

Preparation:
Defrost the dough. Chop the sorrel and mix it thoroughly with sugar and cheese. Roll out one part of the dough to the size of the mold and place it in it. Place the filling on the dough, leaving the edges free and brushing them with egg. Roll out the second part of the dough and cover the filling with it, lightly pinch the edges. Brush the pie with egg, make shallow cuts on it nicely with a sharp knife and let stand for 30 minutes at room temperature. Then place the pie in an oven preheated to 200ºC for 10 minutes, then reduce the heat to 180ºC and bake for another 10 minutes.

Sorrel babka

Ingredients:
1 stale loaf of white bread,
1 bunch of sorrel,
2 eggs,
milk, butter, salt, sugar - to taste.

Preparation:
Soak the loaf in milk. Wash the sorrel, chop and simmer in a frying pan with butter. Mash the loaf, mix it with sorrel, add eggs, salt, sugar to taste and mix well. Place the resulting mass in a mold and bake the babka in the oven at 180ºC until browned.

Charlotte from sorrel “In a hurry”

Ingredients:
200 g sorrel,
1 stack flour,
1 stack Sahara,
3 eggs.

Preparation:
Cut the sorrel into thin strips and place in a greased pan. Beat the eggs and sugar into a thick foam and carefully add the flour, mix and pour the resulting dough over the sorrel. Place the pan in an oven preheated to 180ºC and bake the charlotte for 20-30 minutes.

Sorrel envelopes with shrimp and yoghurt

Ingredients:
8 large sorrel leaves,
100 g boiled and peeled shrimp,
450 g full-fat natural yogurt,
2-3 tbsp. mayonnaise,
cayenne pepper - to taste.

Preparation:
Make soft cheese from yogurt. To do this, line a sieve with clean gauze, pour the yogurt onto it and let it drain until almost no liquid remains. Leave the yogurt to drain overnight in a cool place and by morning you will have a wonderful soft cheese. Dip the sorrel in boiling water for 8-10 seconds, then rinse under cold water and cool quickly to prevent it from losing color. Mix yogurt cheese, shrimp, mayonnaise and cayenne pepper, spread the mixture on sorrel leaves, wrap each leaf in an envelope and decorate with shrimp on top. Serve this dish with brown bread and butter.

Chicken rolls with sorrel and cheese

Ingredients:
6 chicken fillets,
30 g sorrel,
8-9 tbsp. cream,
6 small blocks of hard unsalted cheese,
salt, pepper, herbs - to taste.

Preparation:
Beat the fillet and rub with salt and pepper, sprinkle with herbs and leave to marinate for 2 hours. Finely chop the sorrel. Place sorrel and a block of cheese on the edge of each piece of chicken fillet, roll them into rolls, secure each of them with a toothpick and fry in vegetable oil until golden brown. Then pour in the cream and simmer the chicken rolls under the lid until cooked, turning them over from time to time and pouring the sauce over them.

Sorrel soufflé

Ingredients:
sorrel,
2-3 buns,
3 eggs,
1 yolk,
3 tbsp. milk or cream,
butter, milk, pepper, salt, flour - to taste.

Preparation:
Stew the sorrel in butter, stirring constantly, until it turns into mush. Add to the mixture the buns, soaked in milk and rubbed through a sieve, 3 yolks, a piece of butter, salt, pepper and foam from 3 whites. Stir and place in a greased and floured pan, cook for 1 hour in a bowl half filled with boiling water. Place the finished soufflé on a dish and, while still warm, pour in 1 yolk mixed with 3 tbsp. milk or cream.

Ingredients:
300 g sorrel,
200 g processed cheese,
3 tbsp. sour cream,
3 eggs,
1 bunch of dill,
pepper - to taste.

Preparation:
Grate the boiled eggs. Finely chop the dill and grind it with melted cheese, add pepper to taste. Wash the sorrel, dry it, chop it finely and simmer in butter for 3-4 minutes. Then add it to the cheese mixture, add sour cream, add eggs and mix.

Sorrel sauce

Ingredients:
2 large bunches of sorrel,
1 stack sour cream,
2 tbsp. butter,
1 tbsp. flour,
1 onion,
sugar, salt - to taste.

Preparation:
Boil the sorrel for several minutes in boiling water, chop with a blender, add sugar and salt to taste. Chop the onion, fry it in butter, sprinkle with flour, and add to the sorrel. Pour in sour cream, stir and bring the sauce to a boil. Serve this sauce with meat, fish and poultry.

Green sorrel mayonnaise

Ingredients:
200 g sorrel,
2 tbsp. chopped parsley,
2 tbsp. celery and dill greens,
3 tbsp. water,
2 tbsp. sour cream,
1 stack mayonnaise.

Preparation:
Simmer all the chopped greens in water for 10 minutes, then drain the water. Rub the greens through a sieve and add to the sour cream and mayonnaise mixture.

Ingredients:
300 g sorrel,
750 ml cold water,
20 g starch,
50 g sugar,
a pinch of salt.

Preparation:
Place the chopped sorrel in a saucepan, add a little water, place over low heat and simmer for 5-7 minutes until soft. Strain the resulting broth, rub the sorrel through a sieve and return it to the broth. Dissolve starch in half a glass of cold water and mix thoroughly. Pour water into the saucepan with sorrel, add sugar, bring to a boil and cook for 3 minutes. Then pour in the diluted starch in a thin stream and, stirring, bring everything to a boil again, remove from heat and cool.

Sorrel ice cream

Ingredients for one serving:
60 g fresh sorrel,
1 egg yolk,
20 ml cream.

Preparation:
Wash the sorrel, pour boiling water over it, chop, cool and freeze in the refrigerator. Place the frozen sorrel in a blender in parts, add the yolk and beat. Then add the cream and continue beating until smooth. Place the finished mixture in a freezer container and place in the freezer. Stir the sorrel several times while freezing to prevent it from freezing into ice.

Cocktail of sorrel, pineapple and kiwi

Ingredients:
300 g pineapple,
200 g sorrel,
2 kiwis,
2 tbsp. ice cream

Preparation:
Beat the crushed products in a blender or shaker and add ice cream.

Dried herb drink

Ingredients:
1 liter of water,
50 g dried sorrel,
50 g dried nettles,
20 g dried mint,
sugar (or honey) - to taste.

Preparation:
Mix together the dried leaves of all plants, brew with boiling water, cool, then strain and add sugar or honey to taste.

Sorrel jam

Ingredients:
400 g sorrel stems,
400 g sugar,
50 ml water.

Preparation:
Peel the thin skin of the sorrel stems, rinse and thinly slice. Then sprinkle with sugar, shake, add water, put on fire and, stirring constantly, cook until tender.

Sorrel dishes will add pleasant variety to your summer menu. You can also preserve sorrel for the winter in a variety of ways: pickle, pickle, freeze or dry - choose the method you like.
Bon appetit and new culinary discoveries!

Larisa Shuftaykina

500 g chicken meat;
2½ liters of water;
salt - to taste;
5–7 potatoes;
1 onion;
1 carrot;
3 tablespoons vegetable oil;
4 eggs;
1 bay leaf;
2 bunches of sorrel;
several sprigs of parsley;
sour cream - to taste.

Preparation

2. Okroshka with sorrel on kefir

ideireceptov.ru

Ingredients:

6 potatoes;
3 eggs;
1 bunch of sorrel;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
3 cucumbers;
8–10 radishes;
salt - to taste;
1 liter of low-fat kefir.

Preparation

3. Salad with sorrel, corn and cucumbers

vashvkus.ru

Ingredients:

4 eggs;
2 cucumbers;
¼ bunch of dill;
½ bunch of sorrel;
300 g canned corn;
salt - to taste;
sour cream or - to taste.

Preparation

Boil the eggs hard, cool and peel. Cut eggs and cucumbers into small cubes. Chop the greens. Mix these ingredients with the corn, after draining the liquid. Salt the salad and season with sour cream or mayonnaise.

4. Omelette with sorrel

pixabay.com

Ingredients:

½ liter of water;
salt - to taste;
1 bunch of sorrel;
1 onion;
1 tablespoon vegetable oil;
2 eggs;
3 tablespoons milk;
¼ bunch of parsley;
¼ bunch of dill;
50 g butter.

Preparation

Place a saucepan of water over low heat, add salt and bring to a boil. Place the sorrel in boiling water for a couple of minutes, then drain in a colander. When the water has drained, finely chop the sorrel with a knife.

Chop the onion and fry in hot vegetable oil until golden brown. Add sorrel and fry lightly too.

Beat eggs with milk, add salt, onion, sorrel and chopped herbs and mix. In another frying pan, melt the butter. Add the omelette mixture and fry over moderate heat until the omelette is firm.

5. Sorrel sauce

honest-food.net

Ingredients:

150 ml heavy cream;
½ bunch of sorrel;
50 g butter;
salt - to taste;
ground black pepper - to taste;
2 tablespoons chicken or vegetable broth - optional.

Preparation

Pour the cream into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Finely chop the sorrel and lightly fry it in another pan with melted butter.

Pour in the cream, add spices and cook until thickened over low heat. If the sauce seems too thick, add broth and stir well. Sorrel sauce goes well with fish and chicken.

6. Pies with sorrel, green onions and eggs

maxsol7/Depositphotos.com

Ingredients:

600 g flour;
3 tablespoons sugar;
salt - to taste;
8 g dry yeast;
250 ml warm milk;
80 ml kefir;
5 tablespoons of vegetable oil;
4 eggs;
3 bunches of sorrel;
1 bunch of green onions.

Preparation

Sift the flour, make a well in the middle and add sugar, a pinch of salt and yeast. Pour in milk and kefir, stir, cover with a towel and leave for 15–20 minutes. Then pour in the oil and knead the dough well with your hands. Cover again with a towel and leave in a warm place for a couple of hours.

Boil three hard-boiled eggs, cool, peel and cut into small cubes. Finely chop the greens and place them in a preheated frying pan for a minute. Transfer the onions and sorrel to a plate and season with salt. After a few minutes, drain the resulting juice and mix the greens with the egg.

Divide the dough into small equal parts and form them into flat cakes. Place the filling in the center of each and make pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake at 200°C for 15–20 minutes until the pies are lightly browned.

7. Puff pastries with sorrel, cottage cheese and cheese

pxhere.com

Ingredients:

1 bunch of sorrel;
250 g cottage cheese;
100 g hard cheese;
2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
2 eggs;
500 g.

Preparation

Finely chop the sorrel. Mix it with cottage cheese, grated cheese, chopped garlic, spices and one egg. Roll out the dough and divide into equal squares. Place the filling on each and brush the edges with water. Form puff pastries by covering the filled part with the other half of the dough.

Place the puff pastries on a parchment-lined baking sheet and brush with beaten egg. Place in an oven preheated to 180°C for 20–25 minutes until the puff pastries are lightly browned.

8. Cheesecakes with sorrel

commons.wikimedia.org

Ingredients:

1 bunch of sorrel;
300 g;
1 egg yolk;
a pinch of salt;
3 tablespoons sugar;
150 g flour;
a few tablespoons of vegetable oil.

Preparation

Finely chop the sorrel. Add cottage cheese to it and grind in a blender until smooth. Add the yolk, salt and sugar and stir. Add flour and mix well again.

Heat oil in a frying pan over low heat. Form cheesecakes from the curd mass and fry until golden brown on each side.

9. Sweet pie with sorrel

kulinarnia.ru

Ingredients:

100 g butter;
200 g sugar;
350 g flour;
1 teaspoon baking powder;
200 g sour cream;
3 bunches of sorrel;
½ teaspoon cinnamon;
2 teaspoons potato starch;
1 egg.

Preparation

Grind the softened butter and half the sugar. Combine ⅔ flour and baking powder, add to butter mixture and stir. Add sour cream to the resulting crumbs and mix again. Add the remaining flour and knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour.

Cut the sorrel into long strips. Add the remaining sugar, cinnamon and half the starch to it and mix thoroughly.

Divide the dough into two parts and roll out two round layers. Place one layer in a mold with a removable bottom and compact it along the bottom and walls. Sprinkle the dough with the remaining starch, spread the filling and cover with a second layer of dough.

Firmly fasten the edges of the layers. Brush the dough with beaten egg and use a fork to poke several holes in the surface. Bake the pie at 180°C for approximately 40 minutes.

10. Sorrel jam

recipex.ru

Ingredients:

2 bunches of sorrel;
100 g sugar;
3 tablespoons of water.

Preparation

Place finely chopped sorrel and sugar in a saucepan. Add water and place over medium heat. Cook, stirring constantly, for about 20 minutes until the jam thickens.