Sorrel soup is typical of the southern Lankaran area and the Shirvan area near Baku, while mallow soup is more widespread in the north and west of Azerbaijan. The rice gives sorrel soup a thick consistency which is reflected in the name sıyıq, usually translated as mush or porridge.
Preparation time: 25 min
Cooking time: 20 min
- 1 litre/2 pints of meat or vegetable stock
- 100 g/4 oz short-grain rice
- 50 g/2 oz onions
- 50 g/2 oz spring onions
- 100 g/4 oz carrot
- 100 g/4 oz spinach
- 100 g/4 oz sorrel
- 50 g/2 oz melted butter
- a few sprigs of coriander or mint
- 25 g/1 oz lavashana (thin rolled sheet of dried plums or cornelian cherries)or 1 tablespoon of lemon juice
- salt & pepper
- Soak the small piece of lavashana in hot water until it dissolves.
- Finely chop the onions and carrots.
- Cook the rice in the stock and add the chopped onions and carrots.
- Wash and roughly chop the sorrel, spinach and spring onions.
- After the rice has been cooking for 15 minutes, add the herbs, soaked lavashana and salt & pepper.
- Cook for another 2 to 4 minutes.
- Serve with chopped coriander or mint sprinkled on top and a dollop of sour cream to taste.