Where in cookery the sorrel is applied?

Where in cookery the sorrel is applied?
The sorrel is a quite famous plant which was familiar as an edible plant still to people in the very ancient time. Nevertheless, in Russia quite long time the sorrel was perceived only as a weed therefore it was not eaten.

Nevertheless, it appeared that the sorrel is extremely useful, and special plus of this plant that it appears during early spring when in an organism there are no many vitamins. From a sorrel people learned to prepare such unimaginable quantity of various dishes that simply wonder. In particular, once you note, separate group soups in which the sorrel is used. It and Russian cabbage soup green with a sorrel, sour cream and egg, it and okroshka on travny broth, it and botvinye with fish. As the sorrel is in the habit to cook very quickly, it is necessary to put in the boiling water it at the end of cooking.

Fresh shchavelny leaves are used for production of salads. The sorrel is suitable for vegetable dishes, and both in stewed, and in a boiled look. Being present at mashed potatoes, the sorrel will give it a pleasant greenish shade and a soft taste of sourness. The sorrel perfectly is suitable as a stuffing for pies, pies, pancakes or kutab. With a sorrel even do sauces which are suitable for a bird and fish.

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