ReceptnaptárPreserving sorrel for winter
Preserved sorrel purée is the traditional Hungarian way to put away spring sorrel so you can make sorrel stew in winter. The old method was longer; today a stick blender makes it in minutes, and water-bath sterilising keeps it safe. One jar is enough for 2-3 servings of stew.
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Ingredients
Method
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- Strip the sorrel leaves from the stems and wash thoroughly in three changes of water so no grit remains. Cut larger leaves in half.
- Put them wet into a large pot, covered, over low heat and steam until wilted and the juices are released, about 5 minutes, stirring occasionally.
- Purée the cooked sorrel smooth with a stick blender, or press it through a sieve. Add the salt, return to the pot and cook for 5 minutes, stirring, so the purée thickens.
- Fill the sterilised jars with the hot purée to 1 cm below the rim. Wipe the rims with a clean cloth and seal.
- Stand the jars on a kitchen towel in the bottom of a large pot, add water up to their necks and boil for 20 minutes from the point of boiling. Take the jars out, leave them upside down until completely cool, then store in a cool, dark place. After opening keep in the fridge and use within 3 days.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Preserve only fresh, young, spring sorrel; big old leaves turn bitter.
- For sterilising, the jars and lids must be perfectly clean and scalded.
- For sorrel stew, thicken the purée with a roux, sour cream or cream, and serve with a fried egg.
- If the lid bulges even before opening, do not use the jar; the preserving did not work.
Frequently asked questions
How long does a jar keep?
Unopened, in a cool, dark place, 1 year. After opening, 3 days in the fridge.
Can it be frozen?
Yes, you can also freeze the purée in clean containers for 6 months; then no water bath is needed.
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