Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meats or eggs. In rural Greece, it is used with spinach, leeks, and chard in spanakopita. In Albania, the leaves are simmered and served cold marinated in olive oil, or as an ingredient for filling byrek pies (byrek me lakra). In Armenia, the leaves are collected in spring, woven into braids, and dried for use during winter. The most common preparation is aveluk soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimes sour plums.Throughout eastern Europe, wild or garden sorrel is used to make sour soups, stewed with vegetables or herbs, meats or eggs. In rural Greece, it is used with spinach, leeks, and chard in spanakopita. In Albania, the leaves are simmered and served cold marinated in olive oil, or as an ingredient for filling byrek pies (byrek me lakra). In Armenia, the leaves are collected in spring, woven into braids, and dried for use during winter. The most common preparation is aveluk soup, where the leaves are rehydrated and rinsed to reduce bitterness, then stewed with onions, potatoes, walnuts, garlic and bulgur wheat or lentils, and sometimes sour plums.