A plant with large emerald leaves and sour taste. Young sorrel stems are also eaten. Sorrel contains organic acids, vitamins B, A, E, B, K, PP. But most of all it contains ascorbic acid. There are also calcium, potassium, magnesium, manganese, iodine, iron. Sorrel is added to summer salads, omelets, it is used to cook cabbage soup, mashed potatoes, pie fillings, desserts and sweet and sour sauces are made with it. To neutralize the acid of sorrel, sour cream is often added. Sorrel combines well with cabbage, potatoes, dough, meat, poultry, eggs. It can be salted, dried, preserved.