Beet-chard soup

This is my take on the beet-chard soup. There’s minimum chopping involved and the taste is just delicious. Some may be surprised by the presence of the egg, but that’s how my mum served a traditional Polish soup made with baby beetroot tops, which is similar in taste to the beet-chard soup here.


  • 150-200 g piece of beef, bone-in or boneless
  • 200 g chard leaves – ideally it should be a variety with red stalks and veins
  • 1 tbsp butter
  • 3 potatoes, peeled and roughly diced
  • 4  carrots, peeled and roughly diced
  • 2 onions, peeled and roughly chopped
  • Optional: piece of celeriac or small fennel, peeled and roughly diced
  • Handful of finely chopped fresh dill,
  • Herbs and spices: thyme, ground caraway, ground ginger, salt, lemon juice, turmeric, marjoram, black pepper


  • In a 5-litre pot bring 2 litres of water to boil. Sprinkle in 1/4 tsp of thyme,
  • 1/2 tsp of ground caraway and put in the meat. Cover with a lid and cook on a medium heat for about 1 hour.
  • In the meantime finely chop the chard, leaves and stalks. Melt a tablespoon of butter in a frying pan and wilt the chard, set aside.
  • To cooking stock throw in roughly chopped potatoes, carrots, onions and seleriac or fennel.
  • Sprinkle with 1/2 tsp of ground ginger. Cover with a lid and cook for another 1.5 hour.
  • Remove the meat and blend the soup until smooth. Add salt to taste.
  • Add in a handful of chopped dill and chard. Pour in 1/2 tbsp of lemon juice.
  • Sprinkle in 1 tsp of marjoram, 1/4 tsp of turmeric and a pinch of ground caraway.
  • Finish off with a dash of black pepper. Bring to boil and cook for another 5 minutes. Serve with a hard-boiled egg.
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