Azerbaijani bean and sorrel soup

Ingredients

• 200 g of dried beans
• 1 onion
• 2 tablespoons of oil
• 200 g of wild sorrel leaves
• 100 g of fine pasta (e.g., spaghetti)
• 1 liter of water
• salt
• pepper
• 4 tablespoons of yogurt (or qurut)
• 2 cloves of garlic (optional)

The day before, soak the dried beans in plenty of water.

Chop the onion and sauté it gently in the oil until it softens.

Drain and rinse the beans, then add them to the onion with a little water and bring to a boil. Chop the sorrel and cover it with boiling water.

Once the beans are cooked, add the sorrel. Let it simmer for a few minutes, then add the pasta and cook briefly. Season lightly just before the end of the cooking time.

When serving, sprinkle with pepper and add either garlic yogurt or qurut, depending on your preference.