Sorrel has been known for a long time, its name is consonant with the Russian dish - cabbage soup. This coincidence is not in vain, it is thanks to him that green soup is so named. But this does not end the use of the vitamin plant. Salads, sauces, pie fillings, mousse are prepared from sorrel, added to omelet and other dishes. To prepare a tasty and healthy jelly you will need half an hour of time and a small set of products.
Pick your recipe
You will need
- - fresh sorrel - 300 g;
- - potato starch - 20 g;
- - sugar - 50 g;
- - drinking water - about 1000 ml;
- - salt - to taste.
Instruction manual
1
Sorrel sort, rinse in running water, chop finely. Pour some water into a convenient pan, put shredded sorrel. Set a slight heating of the container, simmer the contents until soft, about 6-7 minutes.
2
Then strain the resulting broth, and wipe the soft greens through a sieve. Reconnect everything, mix.
3
Pour 750 ml of water into a saucepan with food, add sugar and cook for 10-12 minutes. Add salt if you wish.
4
Stir potato starch in half a glass of cold water. Pour the resulting suspension into a saucepan with an oxalic composition in a neat stream. Wait for boiling jelly and immediately remove from heat. Cool the drink, pour it into glasses and enjoy.
note
Kissel favorably affects the walls of the stomach, especially when eating spicy foods. Do not forget that starch is a source of carbohydrates, which means it contributes to weight gain.