We love sorrel borscht! It's a staple in nearly every Ukrainian household but is special to each in their own way. Growing up my mom made it pretty often, creating wonderful childhood memories. Now every time I make sorrel borscht it brings back many memories of those sweet, careless childhood days. The borscht itself is very savory. While enjoying a bowl, you can’t help but get curious about just what exactly sorrel is, its background and the benefits it offers. Much info can be found out there, but here is a bit of information for your reading pleasure while you enjoy a tasty bowl of Sorrel borscht.
“Sorrel is...
... a fascinating perennial herb that is used all around the world and is cultivated for a wide variety of uses. Although it is primarily grown for use in food, due to its sharp, tangy taste, it also has a vast array of health benefits associated with it. There are a number of varieties of sorrel that grow in different regions of the world, and while many of them have slightly different characteristics and associated health benefits, they are generally the same. The plant itself has broad green leaves that comprise the majority of the surface area, but the roots stretch deep into the ground. The red and purple flowers that annually bloom are one of the best ways to locate sorrel.
Some of the health benefits of sorrel include its ability to boost eyesight, strengthen the immune system, improve digestion, build strong bones, increase circulation, increase energy levels, help prevent cancer, reduce certain skin conditions, lower blood pressure, increase appetite, slow the aging process, protect against diabetes, strengthen heart health, and improve kidney health.” Retrieved from: https://www.organicfacts.net/health-benefits/herbs-and-spices/sorrel.html
Ingredients:
Sorrel
Jars with lids. (I prefer pint size jars, for freshness, so the amount is just enough for one pot of borscht. You may want smaller jars for a smaller family size.)
Instructions:
1. Cut sorrel at the base of the stems (closer to the ground) in thick bunches and place them into a large bowl.
2. Sort sorrel. (Always a fun task...ahem!) Pluck stems off sorrel leaves (towards the bottom of the leaf). Set aside good quality leaves in stacks on large platters, or a clean surface.
3. I keep only good leaves. Leaves that are too small, discolored or with big holes, I toss in a separate, unusable pile for my chickens enjoy. This step is a bit tedious but important to preserve the best quality sorrel.
4. Cut one bunch of leaves at a time, one inch apart.
5. Place cut sorrel in a large bowl of cold water. (I fill as many large bowls as needed until all the good sorrel is done first, then I’m ready to clean and cook them.)
Washing Instructions:
It's a bowl switching system. Wash sorrel well in bowl 1 (the glass bowl). Pull out as much sorrel from bowl 1 as fits in your hand and transfer into another clean and empty, bowl 2 (red bowl), until bowl 1 is empty. Fill bowl 2 with cold water. Pour out the dirty water out of bowl 1, wash and set it aside. Now wash the sorrel in bowl 2 transfer it into the clean and empty bowl 1. (Confusing? See pictures and comment.) Repeat these steps one more time (so that sorrel gets washed 3 – 4 times).
Cooking instructions:
Wash and sterilize jars (see how to here).
1. Bring half of a large pot of water to a boil. Take handfuls of clean sorrel out of the bowl, shake off some water over the bowl and transfer them into boiling water. Fill the pot with as much sorrel as it fits the top. If you have fresh sorrel left, you will need new boiling water and repeat the same instructions. I try to use a pot large enough to fill all the cut sorrel at once. (If these steps are unclear, you are welcome to ask questions in the comments below.)
2. As soon as all the sorrel is in boiling water, continuously push on them downwards to submerge with a large spoon. This will stir and mix the sorrel. Continue pushing/mixing the sorrel down into the water until the water boils again. Remove pot(s) from heat.
Canning:
1. Transfer cooked sorrel into jars with the spoon used for mixing, leaving a ¼ inch of space empty at the top of the jars. (I hold the jar up to the pot for shorter transferring distance. Be careful not to burn yourself. If holding hot jars in a towel is still too hot, set it the stove top and bring spoonfuls to the jar.) Wipe off the neck of the jar with a paper towel. Place on the lid (they will also be hot, so use a towel). Screw on the lid as tightly as possible with a kitchen towel.
2. Turn the jars upside down on their necks, and let them cool completely.
Turn cooled jars right side up and store it in a cool, out of the way place. Leave them there for a couple of days, before using them to make green sorrel borscht.
Recipe Card
How to Can Sorrel
Ingredients
- Sorrel
- Jars with lids I prefer pint size jars, for freshness, so the amount is just enough for one pot of borscht. You may want smaller jars for a smaller family size.
Instructions
- Cut sorrel at the base of the stems (closer to the ground) in thick bunches and place them into a large bowl.
- Sort sorrel. (Always a fun task...ahem!) Pluck stems off sorrel leaves (towards the bottom of the leaf). Set aside good quality leaves in stacks on large platters, or a clean surface.
- I keep only good leaves. Leaves that are too small, discolored or with big holes, I toss in a separate, unusable pile for my chickens enjoy. This step is a bit tedious but important to preserve the best quality sorrel.
- Cut one bunch of leaves at a time, one inch apart.
- Place cut sorrel in a large bowl of cold water. (I fill as many large bowls as needed until all the good sorrel is done first, then I’m ready to Washing Instructions:
- It's a bowl switching system. Wash sorrel well in bowl 1 (the glass bowl). Pull out as much sorrel from bowl 1 as fits in your hand and transfer into another clean and empty, bowl 2 (red bowl), until bowl 1 is empty. Fill bowl 2 with cold water. Pour out the dirty water out of bowl 1, wash and set it aside. Now wash the sorrel in bowl 2 transfer it into the clean and empty bowl 1. (Confusing? See pictures and comment.) Repeat these steps one more time (so that sorrel gets washed 3 – 4 times).
- clean and cook them.)
- Cooking instructions:
- Wash and sterilize jars (see how to here).
- Bring half of a large pot of water to a boil. Take handfuls of clean sorrel out of the bowl, shake off some water over the bowl and transfer them into boiling water. Fill the pot with as much sorrel as it fits the top. If you have fresh sorrel left, you will need new boiling water and repeat the same instructions. I try to use a pot large enough to fill all the cut sorrel at once. (If these steps are unclear, you are welcome to ask questions in the comments below.)
- As soon as all the sorrel is in boiling water, continuously push on them downwards to submerge with a large spoon. This will stir and mix the sorrel. Continue pushing/mixing the sorrel down into the water until the water boils again. Remove pot(s) from heat.
- Canning:
- Transfer cooked sorrel into jars with the spoon used for mixing, leaving a ¼ inch of space empty at the top of the jars. (I hold the jar up to the pot for shorter transferring distance. Be careful not to burn yourself. If holding hot jars in a towel is still too hot, set it the stove top and bring spoonfuls to the jar.) Wipe off the neck of the jar with a paper towel. Place on the lid (they will also be hot, so use a towel). Screw on the lid as tightly as possible with a kitchen towel.
- Turn the jars upside down on their necks, and let them cool completely.
- Turn cooled jars right side up and store it in a cool, out of the way place. Leave them there for a couple of days, before using them to make green sorrel borscht.
If you make this How to Can Sorrel recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂
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Karen says
When you pack the jars with cooked sorrel, are you adding some of the water it was cooked in?
Valya of Valya's Taste of Home says
Yes, I do. Thanks for asking!
Larisa says
Last year I did a new way, just sorrel and cold water. Turn out really good!!! Sold out!!! It tast like a freash sorrel from garden.
valya'stasteofhome.com says
I've tried that way too, but it molds really fast, especially the top part of it.
Veronika says
Hello, i was wondering if you can post your version of sorrel borscht using the canned sorrel. Ive never tried green borsht, so im very curiouse what it is. thank you.
valya'stasteofhome.com says
Sure. I'll put it on my to blog list. Thanks for stopping by and commenting 🙂
Marina says
I've been looking for a recipe like this for a long time. I will definintly do this one because it is just the way I like it. Thank you Valichka! ?
valya'stasteofhome.com says
Enjoy! Thank you for your comment 🙂
viktoriya says
Valya, for how many months its good to keep for?
valya'stasteofhome.com says
It's good until next spring, when you harvest sorrel again. I can just enough for the winter months.
viktoriya says
Valya, for how long you can keep jars?
viktoriya says
and where do you store it
valya'stasteofhome.com says
I store canned sorrel in the cool place like basement for example. I hope I answered all your questions. Thank you for stopping by and commenting.valya'stasteofhome.com says
Right before I start washing sorrel. When the oven reaches 200 F, I turn the oven off and keep them in the oven until ready. Then I take one jar out of the oven at the time.
Zhanna says
Wow! I finally found the one! I've been looking for a recipe like this! Your blog and picture are just amazing Valya:) Your recipes are very unique unlike other Russian food blogs. Keep up the good work;)
valya'stasteofhome.com says
I'm glad you found the recipe you were looking for. I really appreciate your sweet and very encouraging words. It means a lot to me. Thank you Zhanna and have fun canning. 🙂
Vera says
I'm excited to see this post because this past winter we were craving green borsh but didn't have any sorrel. So I bought a few different brands of pickled sorrel at the Russian store but was very disappointed at the quality. I'm definately using your instructions to can a nice supply of sorrel for the cold months! ? Thank you!
valya'stasteofhome.com says
I know exactly what you mean. My mom used to pack it fresh with salt, but it would mold on top. I don't even remember whom I got this recipe from, but it's sure nice to have sorrel borscht during cold days. I've been canning sorrel for over 5 years now. Enjoy!