When at the beginning of summer Anahit Harutyunyan goes to gather sorrel in the hills of Geghard, it means that she is preparing for the winter cuisine.

“Sorrel is a plant with green wide leaves; it grows in almost all regions of Armenia. However, the taste of sorrel grown in mountains is tastier. After gathering sorrel, we plait it like wheat and hang it to dry,” Anahit explains.

Sorrel soup is made of dried sorrel, white bulgur, cut potatoes, stewed onions, walnuts, and dried plums.

The dried plant, twisted into braids, can be bought in markets.

Anahit says that the plaits of sorrel are called ‘gyal’ in Armenian villages. She takes a sorrel ‘gyal’, cuts it with scissors, and puts it into a bowl. She washes it with boiled water two or three times. She says that the plant is too bitter if not washed properly.

Later she adds 1.5 liters of cold water to 200 grams of sorrel and puts it on a gas fire to cook. When it starts boiling, Anahit stirs it constantly with a ladle.

When boiling, Anahit adds half a tablespoon of salt (depending on taste), then 200 grams of white bulgur, and a tablespoon of oil.

“When we add the oil, the bulgur opens like a rose in the soup, it becomes even whiter and more beautiful,” Anahit says.

She adds potatoes cut into large and small cubes. When the potatoes have cooked, she takes out the large cubes and mashes them, then returns the potatoes to the soup. Using the mashed potatoes makes the soup thicker.

As if spring has found its way into the soup pot, the sorrel leaves become fresh green and loosen the smell of the mountains.

There are 12 varieties of sorrel in Armenia; six types are used for soup, and nearly every Armenian housewife keeps it on hand. It is often used to relieve stomach problems. (In this case, sorrel is simply cooked and the juice is given to the person who has a stomach problem.)

Anahit cuts onions for stewing and puts them into a frying-pan, where she has put 150 grams oil, and puts the pan on a gas fire. After stirring for about three minutes, she adds cayenne pepper, and when the onions turn a golden color, she adds them to the soup and cooks over a low flame.

After about five minutes Anahit adds chopped walnuts, dried plums and sour lavash (made of plum juice). Anahit says garlic may be added for those who prefer a more pungent soup.

Sorrel is usually cooked in Armenia during lent; however, many prefer decorating their New Year or Easter table with the colorful dish.

The following ingredients are necessary to cook sorrel soup:

200 grams sorrel
200 grams bulgur
1 potato
2 onions
200 grams oil
100 grams walnut
dried plums (depending on taste)
sour lavash (depending on taste)
½ tablespoon of salt
garlic (depending on taste)

How to cook sorrel soup:
Cut 200 grams of sorrel, put into a bowl, wash it three times with hot water. Put sorrel into a pot, add 1.5 liters of cold water and put on heat. When boiling, add half a tablespoon of salt (depending on taste), 200 grams white bulgur, and one tablespoon of oil. Mix sorrel with a ladle several times. Then peel one potato, cut it into small and large cubes, and add to mix. After potatoes have softened mash the large cubs and return to soup.
Peel two onions and cut into small pieces; add 150 grams oil and prepare stewed onions. Mix constantly, then add half a tablespoon of cayenne pepper. When the stewed onions become golden add them to the soup. After a few minutes add chopped walnuts, dried plums, and sour lavash depending on taste. Serve with garlic, for an additional taste.