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.