Aveluk puree soup (horse sorrel)

An unusually light dish for a slim waist! Finally, I will say that many of my compatriots may be shocked by the method of whipping aveluk in a blender, considering it blasphemy to change the recipe of the old grandfather's cooking method. But, most likely, this is not my problem. I like the taste of aveluk itself in the form of mashed soup, and not how the grass gets under the teeth. By the way, in the same way I cook Russian green cabbage soup in the spring (but without lentils). Aveluk or horse sorrel is a perennial plant of the buckwheat family. Horse sorrel contains tannins that help eliminate toxins from the body, essential oil, oxalic acid salts, organic iron compounds, vitamin K, which belongs to the group of fat-soluble elements, promotes protein synthesis, plays a significant role in the metabolism of bones and connective tissues, as well as healthy kidney function. On the territory of the post-Soviet space, horse sorrel is found in large quantities throughout Ukraine, more often in Polesie, Forest-steppe and northern Steppe regions. The Ukrainian name is sorrel kinsky, popularly called sorrel, sorrel. In Ukraine, in most cases, rhizomes with roots in the form of medicinal raw materials are used. On the territory of the post-Soviet space, horse sorrel is found in large quantities throughout Ukraine, more often in Polesie, Forest-steppe and northern Steppe regions. The Ukrainian name is sorrel kinsky, popularly called sorrel, sorrel. In Ukraine, in most cases, rhizomes with roots in the form of medicinal raw materials are used. As well as in Ukraine, horse sorrel grows everywhere in Armenia: on roadsides, edges, forest clearings, meadows. But the most juicy, delicious leaves of horse sorrel – aveluk grow in the alpine meadows of the mountainous regions of Armenia, and its leaves are mainly used for food. Aveluk is harvested from the end of May to the beginning of July. The collected aveluk at a later time becomes hard, bitter. For the greatest convenience in further use, the long leaves of aveluk are plaited into a pigtail with a length of 1 -1.5 m, dried in a suspended form in a well-ventilated place and used throughout the autumn-winter period. Well, now that we have learned something about the benefits of aveluk, we are obliged, if not to love, then at least to respect him in the form of soup.