in Middle East, Soup Recipes

Armenian sorrel soup with chickpeas

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Ingredients for 4 servings:

  • 200 g sorrel (Aweluk)
  • 100 g chickpeas
  • 2 potatoes
  • 1 onion(s)
  • 20 g butter
  • 10 g flour
  • Salt
  • 100 ml sour cream
  • Salt water, boiling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

In Armenia, a special mountain sorrel (aveluk) is used for this dish. It is often dried in braids, so this soup can be prepared even out of season. Roughly chop the sorrel and add it to boiling, salted water. If using dried aveluk, soak it in warm water for a quarter of an hour beforehand. After about five minutes, add the pre-cooked chickpeas, diced potatoes, and finely diced onion, which has been browned in butter and coated with flour. Cook for another five to ten minutes. Season to taste and serve with a dollop of sour cream on the plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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