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Chard Soup

Joanna Bender

For Lunch ( Vegetarian, Chicken, Soups, Easy )


Published on

15 minutes to prepare and 45 minutes to cook

Serves 6


If you look in Europe, the Asian equivalent of the sweet-sour flavor that's just soup with beet leaves. Summer, soft and quick to prepare. I recommend!


4 chicken wings (If you are not wegeterian)
A bunch of young leaves of beetroot (with roots)
2 carrots
1 parsley
1 large sweet potato
2 tablespoons capers
Quarter of the small white cabbage
1 tablespoon vinegar
1 teaspoon brown sugar
Pinch of coarsely ground pepper
1 teaspoon rosemary
Clotted cream.


Boil 2 liters of water.
If we are not vegetarians, add meat to the water - chicken wings I wrote, but I also use chicken feet or chicken corps to do broth.
Wash and peel vegetables. Carrot, beetroot, and parsley, cut into slices. The sweet potato into cubes. Beet leaves with stems and cabbage shredded.
Chopped vegetables and capers thrown into broth and cook until softened.
Add the spices and a tablespoon of vinegar and cook another few minutes.
Add the cream when the soup is on the plate - one teaspoon, to alleviate congestion and taste.


If possible always add the cream or milk to the soup when it's on the plate - not the whole broth mix of dairy products to avoid fermentation soup.


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