When eating a salad or soup made of sorrel, we think for a moment about our childhood, recall the days we spent in the village and grandma who sorted the sorrel with special, then carefully and lovingly braid them, storing the taste and aroma of the mountains in each braid.
Sorrel is a part of Armenian traditional cuisine with its multi-purpose usage.
Fresh and dried leaves of sorrel are used in food.
One can make soups as well as variety of salads, seasoned with various spices and sauces.
Sorrel soup / Pshejur
Sorrel- 500 grams
Onion – 1 medium size
Vegetable oil – 60 grams
Butter / homemade oil – 50 grams
Water – 1.5-2 liters
Flour – 50 grams (details of use in the video)
Salt
Red dried pepper
Garlic – 2-3 cloves
Walnuts upon your taste
Dry sorrel salad
Sorrel – 500 grams
Onion – 1 medium size
Vegetable oil – 50 grams
Salt
Black paper
Walnuts upon your taste
Green sorrel salad
Sorrel – 500 grams
Onion – 1 medium size
Vegetable oil – 50 grams
Salt
Black paper
Egg-3 pieces
Bon Appétit
