I learned how to preserve sorrel in order to pamper yourself with sorrel cabbage soup in winter. I am sharing with you the recipe.

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Good day and delicious weight loss!

Whatever one may say, soup and cabbage soup are a great option to unload the diet of a losing weight.

If you use lean meat, do not fry in the sea of ​​oil - any soup becomes almost dietary.

In the summer we can afford a huge selection of soups, cabbage soup - in the presence of a sea of ​​vegetables, various tops, green leaves.

But in winter there is no such wealth. And not all vegetables and tops can be frozen. Sorrel, for example, I do not like frozen at all, it turns into what is not clear.

The other day they shared with me a recipe for saving sorrel for cabbage soup, which I want to share with you.

On winter days, it will be pleasant to remember the summer, enjoying a plate of fragrant sorrel cabbage soup. Truth?

Sharing a secret!

We put a pot of water on the fire (I have about 5 liters of water) and add a tablespoon of salt.

While the water is boiling, we slowly touch the sorrel, tear off the stems.

If you have a lot of sorrel, then it is better to sort it out first, otherwise the water will boil for a long time and wait for you.

We went through the sorrel, washed it well and cut it.

We send sorrel into boiling water.

Sorrel is instantly cooked in water.

As soon as it changed color, you can remove the pan from the heat.

Next, we take pre-prepared jars. I just washed them with soda and dried them on a towel.

We fill the jars with sorrel and do not forget to add the water in which we started it.

We fill the jars, close the lid and let cool.

We store in the cellar or in the refrigerator.

In the cabbage soup, such a blank should be added at the very end. Let it boil and remove from heat.

Enjoy your meal!

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