2608 Salted sorrel

Shchavel’ solenyj


When the mown grass begins to grow again in September, then sorrel also begins to send up fresh shoots and turn green. This is the time to gather it and preserve it for winter.

Clean and wash the sorrel and spread it on a tablecloth to dry in the fresh air. Place in small pails of non-resinous wood and sprinkle with salt. When the pails are full, cover the sorrel with a round board and weight with a stone. After the sorrel has subsided, add more fresh sorrel. Store in a cold place, but do not let it freeze. For 1½ pails sorrel, use glasses salt. This sorrel must be washed, chopped, and added to boiling bouillon just before serving.