Spicy Swiss chard soup
Votes: 19
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 315, total fat 19 G., saturated fats 4 G., proteins 20 G., carbohydrates 18 G., fiber 5 G., cholesterol 255 mg, sodium 866 mg, sugar G.
Calories 315, total fat 19 G., saturated fats 4 G., proteins 20 G., carbohydrates 18 G., fiber 5 G., cholesterol 255 mg, sodium 866 mg, sugar G.
Spicy Swiss chard soup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches Swiss chard
- 1 teaspoon of cumin
- 1 teaspoon cumin
- Olive oil
- 1 medium onion, finely diced
- 2 tbsp tomato paste
- 1 tbsp. harissa sauce or other hot sauce (For the harissa sauce recipe, see here.)
- 4 cloves garlic, finely chopped
- 6 cups lightly salted chicken broth
- 1 lemon, cut in half
- Salt
- 1/4 cup Greek yogurt
- 4 hard-boiled eggs, peeled and cut into quarters
- 2 cups coarsely crushed pita chips
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Cooking the dish according to the recipe:
- Separate the chard leaves from the stems, finely chop the stems, and coarsely slice the leaves crosswise. Heat the cumin and caraway seeds in a frying pan over medium heat for 1-2 minutes, then let cool. Then grind in a mortar or grinder.
- Heat olive oil in a large saucepan, add chard stems and onion, and sauté until softened, 5-6 minutes. Add tomato paste, harissa sauce, garlic, and ground spices, stir, and sauté for another 2 minutes. Then add chard leaves, chicken broth, and 1 cup of water, bring to a boil, and cook until tender, about 10 minutes. Add the juice of half a lemon and season with salt.
- Combine the yogurt, juice of the remaining lemon, and a pinch of salt in a saucepan. Ladle the chard soup into bowls, add the eggs, top with pita chips, and drizzle with the sauce.
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