We cook the oxalic soup. The recipe for the preparation of sorrel for future use

The first spring heat brings the long-awaited greens to the table, and we gladly prepare soups from nettles and sorrel. These vitamin first meals are very delicious, dietary, healthy. Nettle and sorrel can be used to prepare salads with vegetables and sunflower oil; Stewed oxalic and nettle leaves can be stuffed pies, pre-adding boiled eggs; Very good cold soup oxalic, the recipe of which requires the addition of sour cream.

Sorrel is a unique, unpretentious, useful plant. By preparing oxalic soup, the prescription of which assumes also the use of nettle, you simultaneously get a tasty and healthy dish. After all, the nettle contains a lot of vitamin C, manganese, iron, chlorophyll, organic acids, tannins, microelements. It has anti-inflammatory, hematopoietic and hemostatic action. For cooking, use young shoots and leaves collected in early spring and early summer, and for harvesting for medical purposes, they collect nettle from July to September. And in sorrel contains vitamins A, C, PP, E, B1 and B2, many useful trace elements, including potassium, magnesium, copper, zinc, fluorine and others. In other words, the first dish of sorrel and nettles not only serves to satisfy hunger, but, first of all, to replenish the body with a supply of useful substances. And considering that sorrel and nettle appear much earlier than the rest of the greenery, the soup with sorrel, the recipe of which can become a multivitamin complex, is recommended for everyone who lacks vitamins and microelements.

The first mention of sorrel is found in the French annals of the 12th century. That is, this plant deserves respect, at least because of its considerable age, although in Russia it has not been recognized as edible for a long time and only the last two centuries have brought it well-deserved popularity: sorrel as a leaf culture began to grow in vegetable gardens and household plots.

If you are preparing oxalic soup, the recipe of which was presented to you as a grandmother, remember that in large quantities it is contraindicated for people suffering from urolithiasis and gout, because the content of oxalic acid in it provokes the formation of stones. Sorrel can be used in raw form, in salads, then its medicinal properties are even more powerful. Sorrel is used in anemia and scurvy, it promotes the assimilation of iron, and this property significantly increases the hemoglobin of the blood. Large doses of sorrel act as a laxative, and small - as a fixative. It improves digestion and stimulates the secretion of gastric juice in gastritis with low acidity. The sorrel juice in small doses acts cholerally.

Thus, simple oxalic soup, the recipe of which is unusually simple (potatoes, carrots, onions, sorrel, boiled eggs, sour cream) and cooking time of which is no more than 15 minutes, can become an excellent multivitamin agent and the best substitute for a pharmacy vitamin preparation.

If you want to have sorrel on your table all year round, do not be lazy, freeze the leaves in a cellophane bag. Then, even in the midst of winter frosts, you can cook your home fragrant, tasty and useful oxalic soup. The recipe for preserving sorrel for future use is also uncomplicated, and requires only the presence of salt. In order to conserve sorrel, it should be finely chopped, rubbed with salt, and when it gives juice, spread over jars, cover and sterilize. Half-liter cans of sorrel need to be sterilized for 15-20 minutes from the boiling point of the water. After that, quickly roll up the covers and turn over, leave for air cooling.