Soups
Aveluk Soup (Dried Sorrel and Walnut Soup)
Ingredients
- - 60g (2oz) dried aveluk (dried sorrel), soaked and rinsed, roughly chopped
- - 1 onion, finely chopped
- - 2 tbsp sunflower oil
- - 80g (2/3 cup) walnuts, roughly chopped
- - 2 tbsp dried apricots, chopped
- - 2 tbsp tomato paste
- - 1 litre (4 cups) vegetable stock or water
- - 1 tbsp flour
- - Salt and pepper, to taste
Method
- Soak the dried aveluk in warm water for at least 1 hour, changing the water once, then rinse well and chop roughly.
- Sauté the onion in sunflower oil until translucent.
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the flour and stir to coat, then gradually whisk in the stock to avoid lumps.
- Add the chopped aveluk, walnuts and dried apricots.
- Simmer gently for 25-30 minutes until the sorrel is tender and the soup has thickened slightly.
- Season with salt and pepper and serve hot.
Introduction: Aveluk is wild dried sorrel foraged from Armenia’s mountainsides, sun-dried in long strands and stored to use through the year.
Cultural Background: Aveluk is wild dried sorrel foraged from Armenia’s mountainsides, sun-dried in long strands and stored to use through the year. This soup, thickened with walnuts and dried fruit, is a beloved Lenten dish, especially popular in the region around Yerevan and in mountain villages where foraging dried greens sustained families through long winters without fresh produce.
Tips: Soaking and rinsing the aveluk thoroughly removes excess salt and grit from the drying process. The walnuts should be added partway through cooking so they soften slightly but keep some bite.
Variations: Add cooked chickpeas for a heartier version common in mountain villages. Fresh sorrel can replace dried aveluk when in season, reducing the soaking step.
Storage: Keeps refrigerated in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally, until warmed through.
Nutrition: Per serving (of 4): approx. 190 kcal, 5g protein, 11g fat, 20g carbohydrates, 4g fibre.
FAQs:
Q: Where can I find dried aveluk outside Armenia? A: It’s available at Armenian and Middle Eastern grocers; dried sorrel can occasionally substitute, though flavour differs slightly. Q: Is this soup traditionally vegan? A: Yes, it is a traditional Lenten dish and naturally vegan as written.
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