Sorrel Soup Recipe
One of the healthiest and easiest comfort meals from Armenian cuisine: sorrel soup or aveluk soup, as we call it in Armenia.
Take a quick minute to google the nutrition facts about this rich herb, known as a natural remedy for stomach or digestion issues.
Sorrel is mostly used dry but also fresh in summertime salads.
I remember as a little girl , we’d go aveluk picking early in the morning , with my grandmother , then we’d sit by the porch and braid aveluk for hours.
She’d hang it in open balcony to dry for long weeks.
Grandmas sorrel soup, was probably the most delicious meal I’ve ever tasted as a child. To mention, that sorrel soup was a wintertime dish. And there wasn’t too many equally delicious soups to my taste.
There are several different recipes for sorrel soup, I’ll present my grandmother’s way of making it and later on will share more recipes.
Hope you try and like it. Would love to hear from you after you taste this delicious and healthy soup with sorrel.
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Thank you all!
2 oz dry sorrel
Boiled hot water for wetting the sorrel
5-6 cups of cold water for cooking it
3-4 tbs olive oil
One medium onion, finely chopped
1 ½ tbs flour
1 tbs red pepper paste or 2 tbs tomato sauce
¼ cup chopped walnuts
⅓ tsp ground black pepper
⅓ tsp ground red pepper
Salt to taste
The soup is served with garlic- vinegar mixture
Mix about 2-3 tbs vinegar with 1-2 cloves of minced garlic, use only ½ tsp per soup bowl
Wet the dry sorrel in hot boiled water twice for 25-35 minutes each time
Discard the water, squeeze excess water
Chop into small pieces and cook with cold water until tender
Meanwhile, sauté the onions with olive oil
As the onions turn translucent add flour and about ⅓ cup of the stock from boiling sorrel
Mix and add pepper paste or tomato sauce
Add a bit more of the stock until the mixture thickens like custard
Start adding the flour mixture to boiling sorrel, 1-2 tbs at a time and keep stirring to avoid flour lumps
Add the salt, ground peppers, walnuts and cook 3-4 more minutes
Soup is ready, serve it with garlic vinegar mixture, hot or cold
120-150 գ ավելուկ, տաք ջրով թրջել, լվանալ
6-7 բ սառը ջրով եփել
1 գլուխ սոխ
1 ճ գ ալյուր
4-5 ճ գ բուսական յուղ
1 ճ գ տոմատի մածուկ
1 ճ գ կարմիր տաքդեղի մածուկ (սա պարտադիր չէ)
Համեմել սև ու կարմիր տաքդեղով
⅓ բ կտրատած ընկույզ
Սխտոր, քացախ, աղ