Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g sorrel (Aweluk)
- 100 g chickpeas
- 2 potato (s)
- 1 onion (s)
- 20 g butter
- 10 grams flour
- salt
- 100 ml sour cream
- Salt water, boiling
Print Recipe
Pin Recipe Instructions
- In Armenia, a special mountain sorrel (aweluk) is used for this dish. This is often dried in pigtails, so that this soup can also be prepared outside of the season.
- Roughly chop the sorrel and add to boiling, salted water. If you use dried aweluk, soak it in warm water for a quarter of an hour beforehand. After about five minutes add the pre-cooked chickpeas, the diced potatoes and the finely diced onion, browned in butter and peeled with flour. Cook for another five to ten minutes.
- Season to taste and serve on the plate with a dollop of sour cream.
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