Let's boil frozen sorrel

BEFORE BOILING:

Immediately before cooking sorrel thawed and imprints from the water and remove tails.

HOW TO BOIL:

Sorrel throw a small amount of boiling salted water (approx. 2 teaspoons to 1 liter of water) - just enough to cover the leaves. It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water) - thus keep more green. Sorrel cook very briefly - for 3-5 minutes. Time start to count from the time of re-boil water. For flavor you can add spices, but you can not overdo it with the amount - it can stifle the delicate flavor of sorrel. In the middle of the cooking water may be added to the milk to aid in preventing leaching of calcium from bones by the microelements contained in sorrel. Boil under cover - this shortens the processing time and reduces the loss of vitamins. Sorrel is ready when completely loses its firmness.

ONCE BOILED:

After cooking, drain off the sorrel well and imprints. In order to maintain a beautiful green color can be cooked sorrel toss for 1 minute into the water with ice cubes.

SERVING TIPS:

Giving, add the Parmesan cheese, a pinch of spices and olive oil.

Bon appétit!



See how to boil fresh sorrel.