Aveluk (horse sorrel) puree soup

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 changes in the recipe of the old grandfather’s method of cooking as blasphemy. But most likely this is not my problem. I like the taste of aveluk itself in the form of a puree soup, and not how the grass gets under my 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 remove 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 metabolism in bones and connective tissues, and also healthy kidney function. In the territory of the post-Soviet space, horse sorrel is found in large quantities throughout Ukraine, more often in Polesie, Forest-steppe and northern regions of the Steppe. The Ukrainian name is Kinsky sorrel, popularly called sorrel, sorrel. In Ukraine, in most cases, rhizomes with roots are used in the form of medicinal raw materials. In the territory of the post-Soviet space, horse sorrel is found in large quantities throughout Ukraine, more often in Polesie, Forest-steppe and northern regions of the Steppe. The Ukrainian name is Kinsky sorrel, popularly called sorrel, sorrel. In Ukraine, in most cases, rhizomes with roots are used in the form of medicinal raw materials. Just like in Ukraine, horse sorrel grows everywhere in Armenia: on roadsides, forest edges, forest clearings, meadows. But the most juicy, tasty leaves of horse sorrel - aveluka - grow in the alpine meadows of the mountainous regions of Armenia, and mainly its leaves are used for food. Aveluk is harvested from late May to early July. The harvested aveluk becomes hard and bitter at a later time. For greatest convenience during further use, the long leaves of aveluk are braided into a braid 1-1.5 m long, dried hanging 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 must, if not love it, at least respect it in the form of soup.