Armenian · Soup
Tart dried sorrel, lentils and grains in an earthy broth.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Aveluk is Armenian wild sorrel traditionally braided and dried for winter. Rehydrated leaves lend an earthy tartness to soups with lentils, grains and, in some homes, walnuts.
Technique notes
Armenian kitchen
Armenian aveluk soup combines dried wild sorrel with lentils, bulgur, onion and walnuts in a tangy broth.
Boil aveluk in fresh water for 10 minutes. Drain, rinse, squeeze dry and chop.
Cook onion in oil 8 minutes; add garlic, lentils, stock and prepared aveluk.
Simmer 20 minutes, add bulgur and cook 12–15 minutes until lentils and grain are tender.
Stir in walnuts, salt and pepper for 3 minutes. Remove from heat and add cilantro.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Aveluk is Armenian wild sorrel traditionally braided and dried for winter. Rehydrated leaves lend an earthy tartness to soups with lentils, grains and, in some homes, walnuts.
Refrigerate for up to 4 days; thin with stock because the grain continues to absorb liquid.
Serve warm with lavash, lemon and extra walnuts.
