Spicy soup with chard – a detailed recipe for cooking. the value of one serving: (total 4) Calories 3one 5, 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. Share with friends: 
Food Photography: Anthony Achillesis Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 bunches of Swiss chard (leaf beets)
- 1 tsp caraway seeds
- 1 tsp cumin
- Olive oil
- 1 medium onion, finely chopped
- 2 tbsp. l tomato paste
- 1 tbsp. l Harissa sauce or other hot sauce (recipe for sauce Harissa see here)
- 4 cloves of garlic, chop finely
- 6 tbsp. lightly salted chicken stock
- 1 lemon, cut in half
- Salt
- 1/4 Art. greek yogurt
- 4 hard-boiled eggs, peel and cut into four parts
- 2 tbsp. coarsely chopped pita chips
Recipes with similar ingredients: beetroot, chard, caraway seeds, cumin, onions, tomato paste, harissa sauce, garlic, lemon, yogurt, eggs, pita chips
Recipe preparation:
- Separate the leaves of the chard from the stems, finely chop the stems, coarsely chop the leaves across. Heat in a pan over medium Caraway and cumin, for 1 to 2 minutes, cool. Then grind in a mortar or using a mill.
- Heat olive oil in a large pan, add the stems chard and onions, fry until soft, 5 – 6 minutes. Add tomato paste, harissa sauce, garlic and ground spices, mix and fry for another 2 minutes. Then add leaves chard, chicken stock and 1 glass of water, bring to a boil and cook until tender, about 10 minutes. Add juice half a lemon and salt.
- Stir in the sauceboat yogurt, the juice of the remaining lemon and a pinch salt. Pour the soup with chard into plates, add eggs, sprinkle pita chips and pour sauce.
