Cold soup with chard

Category: First meal
Cold soup with chard

Ingredients

Chard 2 large leaves with cuttings
Boiled eggs 2 pcs.
Green onion 1 bundle
Sausage or boiled meat 150 g
Fresh cucumber 1 PC.
Bulgarian pepper 0.5 pcs.
Boiled carrots 1 PC. small, about 50 g
Boiled potatoes 1 PC.
Dill, parsley, cilantro, etc. 1 bundle
Salt, pepper, sugar, citric acid taste
Garlic (I added a few more Jusai feathers for the color palette) 1-2 teeth
Kefir / whey / milk / water in any proportion by consumption, about 2 l
Ready-made mustard (optional) 1 tbsp. l

Cooking method

  • Grind, mix, cool.

The dish is designed for

more than 2 l

Time for preparing:

15 minutes

Note

White chard gives a slight acidity (which, if desired, can be increased by adding citric acid), red chard - a light beet flavor. Both the one and the other crunch sweetly-pleasant cuttings.




CHARD - beetroot, a vegetable biennial herb with a highly branched root (does not form a root crop) and a rosette of large wavy-curly leaves. There are two types of chard - leaf and petiolate. The leafy chard has large beautiful leaves, the length of which can reach 20 cm. The petioled chard has large leaves, green, yellow or pink in color, the petioles are wide, fleshy.

Chard is cultivated mainly in Western Europe, the USA, India, Japan; in Russia it is still not enough. The leaves and stalks of chard are used for food, which contain up to 2% protein, up to 10% sugars, up to 30 mg% vitamin C, up to 2 mg% carotene.

The leaves are used to prepare salads, beetroots, sauces, soups; petioles are stewed and boiled, they can also be pickled. One feature of the development of chard should be noted. If in the fall a dug plant with roots is buried in a warm basement or storage, then it will continue to grow. Even more delicate leaves appear in the dark than in the light. Thus, you can have fresh Swiss chard all year round.

Merri
Tatyana, from whose kitchen is the recipe? Almost okroshka, but they say that only Russians eat it.
TATbRHA
From my personal kitchen. I like Mangold, I sow it every year. And I put in salads, and I wrap stuffed cabbage, and I cook cold soup with it, and preserve it for the winter. Delicious and healthy herb.
And cold soups - well, they all look like okroshka, with a few exceptions. True, the Russians are not very much forced to put some unprecedented leaves with a German name in okroshka ...
Rada-dms
Quote: TATbRHA

True, the Russians are not very much forced to put some unprecedented leaves with a German name in okroshka ...
How categorical you are, Tatyana! But at least what you call it, chard is just a leaf beet, and we, Russians, have known it for a long time, many plant it, and any greens are suitable for okroshka or holol soups - which is what I and my friends personally use, especially those who have a vegetable garden there is. Now any seeds can be bought, and many are experimenting and sharing their experience. I just use young beet leaves - it's also good!
Thanks for the recipe!
TATbRHA
Here, in the Kuban - not very much ... None of my neighbors sows mangold. And they don't understand beet leaves in borscht. And in general, cold soups ... My three friends, when they come to visit, happily eat cold soups, but they never cook home for their family. My friend's husband put it: "Eat your own cold grass!" Only one okroshka is cooked, and even then not often and for an amateur.
My husband likes it - maybe only because of the family habits I have cultivated. But he can also easily exchange cold soup for, say, a hodgepodge. Or even for rice-mash soup ... And in the summer I only eat them - cold soups.
And to your health!
Merri
TATbRHA, I grew Swiss chard in my garden, I really liked it. But, it was after him that I appreciated the young beet leaves in salads and borscht.
TATbRHA
But the truth is Merri, are they still different in taste - beets and chard? .. Some subtlety, slight pungency, sourness ... some beet leaves lack some raisins, or something. I also loved beet leaves in salad and borscht (both cold and hot) before, and when I first tasted Swiss chard from my garden - well, lovely.
Merri
Yes, chard has its own taste, somewhat reminiscent of beets, but not so intrusive and richer.

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