Aveluk salad

Category: Vegetable and fruit dishes
Kitchen: armenian
Aveluk salad

Ingredients

Aveluk, one pigtail 150-200 g
Onion 1 PC.
Wine vinegar 1 tbsp. l.
Rust oil 2 tbsp. l.
Garlic 2 teeth
Parsley, dill, cilantro 3-4 branches
Chopped walnut 1-2 tbsp. l.
Salt pepper taste

Cooking method

  • Aveluk salad
  • Soak aveluk pigtail in cold water for a day, then drain the water and boil it in salted water for about ten minutes. Take out, squeeze, chop finely. Fry finely chopped onion in vegetable oil until golden brown, add aveluk and, stirring, fry everything together for another 5-10 minutes. Aveluk at this time will also acquire a golden hue, and a pleasant mushroom smell will appear. Add chopped garlic, vinegar, chopped greens to the cooled mixture, season with salt and pepper, mix and sprinkle with chopped nuts.

The dish is designed for

6-8 servings

Note

It is very tasty and healthy! Especially now, in winter. Try it! Knowing our love for him (and what kind of soup is delicious!), My friends from Armenia supply me with aveluk, but I heard that he also happens in our markets. In general, we should try to prepare it myself - this is the well-known horse sorrel for all of us!

Elena Tim
Quote: dopleta
Aveluk is a well-known horse sorrel for all of us!
Lorik, and Lorik .... and here you are, wait, who are you talking to?

I'll go knight in tyrnete ... otherwise it became really scary ... what kind of words they throw here ...
... and even make salads from them!
dopleta
Oh, Len, and it’s true, I probably should have told you first. But many people know him, I know for sure! So: we have horse sorrel, aveluk, it is considered, albeit a medicinal, but a weed. And the economical Armenians who are skillful cooks have long and successfully used it for food! Harvested in May-June, dried (at this time it loses its inherent bitterness) and eaten with appetite all winter! And who has tried it understands them!
Gala
Laris, I would try. I've never even heard of it. Is it a real horse sorrel?
dopleta
Yes, Galya, he is. Dried current. And in addition to excellent taste, it contains a lot of all sorts of usefulness!
Gala
Very interesting! We must then get to know him better.
Elena Tim
Quote: + Gala +
We must then get to know him better.
And please! Meet! Gala, this is sorrel!
Aveluk salad

Sorrel, this is Gala!(frednom near here)
Aveluk salad
Gala

Lorik, I have nothing to do with it. This is Lenka

how to put it mildly - radish

your topic is littered.
Elena Tim
And I don't litter anything, I educate the people! Aveluk salad
From the partisan Lorik, as a military secret, you can pull the shish out! Yes, if not for me, you might never have learned about the size of the molds, or the secret information about aveluk!
So you have to do everything yourself! And if only to introduce sorrel!
And then the very same on jo ... jo ... stky place to rake!
dopleta
Quote: + Gala +
Lorik, I have nothing to do with it. This is Lenka
Ta lan, Gal, you know - Lenka has long been given up, and everything is allowed to her. We love this radish, and nothing can be done about it. Come on, Lenka, to Welkam! And about ogreb ... ling ... () about ogreb ... ah ... by jo ... () we'll talk later.
Elena Tim
Quote: dopleta
about ogreb ... anie ... by jo ... () we'll talk later.
Well, what did I say ?!
They will fight again!
Eh, I'll go look for some green stuff ... the last time I thought it wouldn't be necessary to remove it far ...
Pulisyan
And I'm very grateful to Lena! Finally I saw Gala! And then I constantly look, look out for her in the topic "visual acquaintance" - but no, Gala is not shown !!!!
Checkmark dear, nice to meet you! (unless Lena, of course, did not slip someone else instead of you)
Elena Tim
Quote: Pulisyan
if Lena of course didn't slip someone else instead of you
She, she, San, I give a tooth!
Pulisyan
Linen, well, you are a MAN-E-EEK !!!! Thank you for revealing the beauty !!!! At least I will admire Galinka !!!!!
Gala
Sasha, you too!
Deffki, well enough tryndet not on the case!
Lorik, as an honest person, I am now obliged to make this salad. We need to look for aveluk in the market.

Better yet, Lenka (as the instigator of all this disgrace) oblige me to get him, and I will do it and report back.

Elena Tim
Quote: + Gala +
Better yet, Lenka (as the instigator of all this disgrace) oblige me to get him
I have no time, I'm sick! Can't you see it?
Irgata
and Larisa for an unusual recipe, and Lena as an assistant for while still who do not know how to use the search and who would have thought this about an ordinary horse sorrel
Elena Tim
Quote: Irsha
and Larisa for an unusual recipe, and Lena as an assistant
Hear, Lorik, half of the prize is mine!
Pulisyan
Larochka, Very unusual! Is sorrel sour after cooking?
dopleta
Quote: Irsha
unable to use search
Searching? And with your eyes? My recipe says it's horse sorrel! Did you never brew it for, sorry, fixing the chair with diarrhea, sorry, diarrhea? I thought everyone knew this remedy! Therefore, it is recommended to drain the first water - there are a lot of tannins in it.
Irgata
Quote: dopleta
I thought everyone knew this remedy
now = yes
gala10
Quote: dopleta
Aveluk salad

Quote: dopleta
we have horse sorrel, aveluk, it is considered, though medicinal, but a weed

Quote: + Gala +
I've never even heard of it.
Quote: dopleta
Did you never brew it for, sorry, fixing the chair with diarrhea, sorry, diarrhea?

How glad it is that I'm not the only one ... fool fool unenlightened.
Larissa, as always, thanks for the new knowledge and the new recipe!
MariV
Laris, and Laris - and this is me again, yeah ...


Aveluk with lime and garlic (MariV)

Aveluk salad

You understand, not for the sake of self-interest ...

I was called an Armenian on the forum in a confectionery for this salad.
dopleta
Well, here, as I say - we have those who are knowledgeable!
MariV
And what did you call names?
dopleta
What? Who? Where? I am to you with my full respect and reverence that you are!
dopleta
Quote: Pulisyan

Larochka, Very unusual! Is sorrel sour after cooking?
Oh, I'm sorry, Sasha, she didn't answer. No, there is no acid in it, as in ordinary sorrel. It tastes to me more like a roasted fern.
Elena Tim
Quote: dopleta
It tastes to me more like a roasted fern.
Yes laaad! Really, adit?
FSE, let's go dig!
Asya Klyachina
Larissa, is it really tasty salad or is it something specific for an amateur? On another forum I read about this aveluk from a woman from Armenia, she praised it so much. On fire to collect and dry. I have never tried it myself, I was thinking who to ask, so as not in vain to follow him into the woods, and then I came across your recipe in the bookmarks.
dopleta
Asya, I would say - delicious, but not for everybody. My husband really liked it the first time, but at first it seemed unusual to me. Well, she explained! Asenka, and you have nowhere to try before collecting? Don't you sell it on the Armenian market? Would you buy a little for a trial?
vera100865
On our site of this horse sorrel, well, right there are plantations, well, they are heaped up, for the first time I hear, I saw from the tea theme, all in shock. Once again, girls, how can you just dry or freeze it for the winter. I always came up to this grass only with a hoe.
Asya Klyachina
vera100865, the Armenian woman advised to just pick the leaves and spread them out in the shade for drying. As they wilted, braid them into braids and then hang these braids somewhere until they dry completely, just not in the sun. Once dry, folded into a canvas bag for storage. Yes, they also do not wash the leaves before drying, they can be washed, if only very dirty. Then these pigtails are soaked and washed anyway before preparing the salad, all the dust will be washed off. Sorrel while dries fermentation takes place, so it is not frozen, but dried.
Florichka
I'm in Yerevan, having dinner. I eat Spas and Tzhvzhik soup.And in the morning at the market there are spices, condiments, cheese and of course Aveluk's braids. And now I found this recipe on HP. I will definitely come ready.
dopleta
Ira, how I envy! How I want to go to Yerevan! There is so much to do with him! We went there three times on tour with our student theater, we were so warmly received! We made friends with the KVN team of Armenia, which thundered in those years. Were in Garni, Geghard, and Etchmiadzin. In Sevan they ate barbecue. And at the famous cognac factory I was allowed to put my signature on the barrel, on which Nicholas II signed! I still dream of getting there, I will definitely fly! Enjoy!
Wildebeest
dopleta, Larissa, have you ever seen or heard about pickled cow parsnip in Armenia?
It was like this. I went for a walk in Kudrovo. On the outskirts of this village, the sea of ​​that very poisonous hogweed grew. I pass by two Armenian women, and they twist that they did not know that there were such large thickets here, otherwise they would have gathered up young shoots and pickled them. The fact that these two women are from Armenia, I learned by talking to them.
Now I often remember them, but the train left. I only remember that these young shoots must be boiled beforehand and I don't remember anything else.
dopleta
No, Sveta, I did not hear, and was amazed! True, it seems that at a "young age" he is still safe? Yes, and he was delivered to us counting on feed for livestock. But I wouldn't risk it.
$ vetLana
I saw a post about hogweed. My neighbor puts young leaves in the soup. I didn't dare last year, but it's interesting to try. The neighbor is an experienced culinary specialist, a former technologist of the Piskarevsky dairy. I trust her.
dopleta
I got into the literature and found out that furocoumarin - "hogweed" poison - firstly, is formed only during the growing season, and secondly, it burns only in the presence of ultraviolet radiation, that is, in the sun. But still, I don't want to try. $ vetLana, Again, happy birthday !
Wildebeest
$ vetLana, Sveta, happy birthday to you!
They talked about young shoots.
$ vetLana
This is how it happens on HP, you read about one thing, and you learn about another.
Larissa, you're right. Our cow parsnip (Sosnovsky) cannot be eaten. But some species are edible, therefore, in the Caucasus, they eat hogweed, it is there that the edible grows.
dopleta
It’s good that we found out. Otherwise, they would fearlessly rush to cook the cow parsnip!

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