Cooking Frozen Sorrel

BEFORE COOKING:

Just before cooking, thaw the sorrel, squeeze out the water, and remove the stems.

COOKING:

Place the sorrel in a small amount of boiling salted water (about 2 teaspoons per 1 liter of water) – just enough to cover the leaves. It is also advisable to lightly salt (about 1 teaspoon per 1 liter of water) to help maintain its green color. Cook the sorrel very briefly – for 3–5 minutes. Start timing from the moment the water returns to a boil. Season to taste, but do not overdo it, as too many spices may overpower the delicate flavor of the sorrel. Halfway through cooking, you can add milk to the water to prevent the leaching of calcium from the bones by the trace elements contained in the sorrel. Cook covered – this shortens the cooking time and reduces vitamin loss. The sorrel is ready when it has completely lost its firmness.

AFTER COOKING:

After cooking, drain the sorrel well and squeeze out the excess water. To preserve its beautiful green color, you can plunge the cooked sorrel into ice water for 1 minute.

SERVING SUGGESTION:

When serving, add Parmesan, a pinch of spices, and olive oil.

Enjoy your meal!



Check how to cook fresh sorrel.