Armenian
Aveluk Apur
A warming Armenian soup made with dried aveluk, the pleasantly tart wild sorrel traditionally sold in braids. Lentils, coarse bulgur, walnuts, garlic, and a browned onion base give it the earthy, nourishing character of a home kitchen in Armenia.
Ingredients
- Dried aveluk braid35g
- Brown or green lentils1/3 cup
- Coarse bulgur or dzavar2 tbsp
- Small potato, peeled and diced1
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed2
- Walnuts, roughly chopped1/4 cup
- Sunflower oil2 tbsp
- All-purpose flour1 tsp
- Ground red pepper or mild paprika1/2 tsp
- Saltto taste
- Black pepperto taste
- Water4 cups, plus more for soaking and blanching
- Fresh cilantro or parsley, chopped2 tbsp
Method
- Untie the dried aveluk, rinse it well under cool water, then soak it in hot water for 20 minutes to soften and release grit.
- Drain the aveluk, place it in a small pot with fresh water, boil for 8 to 10 minutes, then drain again to remove excess bitterness.
- When cool enough to handle, squeeze the aveluk lightly and chop it into short pieces.
- Rinse the lentils and put them in a soup pot with 4 cups water; bring to a boil, skim if needed, and simmer for 15 minutes.
- Add the chopped aveluk, bulgur, and diced potato to the pot and simmer until the lentils, grain, and potato are tender, about 20 to 25 minutes.
- Meanwhile, heat the sunflower oil in a skillet and cook the onion over medium heat until deeply golden, 10 to 12 minutes.
- Stir the flour into the onion and cook for 1 minute, then add the ground red pepper and crushed garlic and stir briefly until fragrant.
- Add a ladle of hot soup broth to the skillet, stir to loosen the onion mixture, then scrape everything back into the soup pot.
- Stir in the chopped walnuts, season with salt and black pepper, and simmer gently for 5 minutes so the soup thickens slightly.
- Rest the soup off the heat for 5 minutes, then serve hot with chopped cilantro or parsley on top.
Common questions
Can I substitute the aveluk in Aveluk Apur if I can’t find dried sorrel braid?
Yes. Best substitutes are fresh sorrel, spinach plus a little lemon juice, or Swiss chard with a small splash of vinegar. The flavor will be milder and less tangy, so adjust acidity at the end.
How long does Aveluk Apur take from start to finish?
Plan on about 1 hour total, including soaking and boiling the aveluk. Active cooking is around 35 to 40 minutes, with most of the time spent simmering the lentils, grain, and potato until tender.
What are the most common mistakes when making this soup?
Not rinsing and boiling the aveluk enough can leave grit and bitterness. Overcooking the lentils or bulgur can make the soup mushy. Also, add the flour slowly so it doesn’t clump in the onion mixture.
How should I store leftover Aveluk Apur?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It thickens as it sits, so add a little water when reheating. It also freezes well for about 2 months, though the texture softens.
What should I serve with Aveluk Apur?
Serve it hot, topped with chopped cilantro or parsley. It pairs well with crusty bread, lavash, or a simple salad. A spoonful of yogurt on the side is also common if you want extra richness.