Sorrel soup with rice

Spring Soup with Swiss Chard and Rice - An Explosion of Vitamins

Spring brings not only flowers and sunshine but also a wealth of fresh vegetables, full of flavor and nutrients. A spring soup with Swiss chard and rice is the perfect choice to celebrate this season. This dish is not only hearty but also revitalizing, with a fresh taste thanks to seasonal ingredients. Besides its flavor, this soup is packed with vitamins and minerals, making it ideal for boosting the immune system after winter.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Essential Ingredients:
- 5 bunches of Swiss chard
- 1 carrot
- 1 parsnip
- 1/4 celery
- 1 bunch of green onions
- 4 tablespoons of rice
- 2 eggs
- 1 yogurt (200 g)
- 1 tablespoon of oil
- Salt, to taste

Step by step - Your kitchen guide:

1. Preparing the Swiss chard: Start by tearing the stems from the Swiss chard leaves. This step is essential to remove the less tasty part of the leaves. Wash the leaves well under a stream of cold water, ensuring you remove any impurities. After washing, let them drain.

2. Chopping the vegetables: Peel and wash the carrot, parsnip, and celery. Chop them finely, as smaller vegetable sizes will contribute to even and quick cooking. Also, chop the green onions.

3. Cooking the vegetables: In a large pot, heat one tablespoon of oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes until they become slightly translucent. This step will help intensify the flavors.

4. Boiling: Add about three liters of water to the pot along with a pinch of salt. Let everything simmer on low heat for 10-15 minutes. This will allow the vegetables to soften and release their flavor.

5. Adding the rice: Once the vegetables are almost cooked, add the 4 tablespoons of rice. This will absorb some of the vegetable juices and add consistency to the soup. Continue to simmer for another 10 minutes.

6. Incorporating the Swiss chard: When the rice is almost cooked, add the chopped Swiss chard. Let the soup simmer for another 5 minutes, allowing the Swiss chard to soften and release its flavor.

7. Preparing the egg and yogurt mixture: In a separate bowl, beat the two eggs until homogeneous. Add the yogurt and mix well. This mixture will bring creaminess to the soup and a refined taste.

8. Finalizing the soup: Once all the ingredients are cooked, remove the pot from the heat and carefully add the egg and yogurt mixture, stirring quickly to prevent the eggs from coagulating. Let the soup sit for 10 minutes for the flavors to meld.

9. Serving: The spring soup is now ready to be served! You can add a bit of fresh dill or parsley for an extra touch of freshness. It is delicious hot but can also be enjoyed cold on warm spring days.

Practical tips:
- Vegetables: You can experiment with other seasonal vegetables like zucchini or peas. They add texture and flavor.
- Rice: If you want a healthier version, you can use brown rice or quinoa.
- Yogurt: Instead of regular yogurt, you can opt for Greek yogurt for a creamier consistency.
- Green onions: These can be replaced with regular onions, but the flavor will be different, so choose according to your preferences.

Nutritional benefits:
This soup is an excellent source of vitamins A, C, and K, thanks to the Swiss chard and fresh vegetables. Additionally, the rice adds complex carbohydrates that provide energy. The yogurt is rich in proteins and probiotics, essential for digestive health.

Frequently asked questions:
- How quickly can this soup be made? In total, it will take you about 50 minutes.
- Can I freeze it? Yes, the soup can be frozen, but it is recommended to add the yogurt and eggs after thawing to maintain texture.
- What can I use as a garnish? Toasted garlic bread or croutons are excellent.

Variations and serving suggestions:
- Spring soup with meat: You can add chicken or turkey cubes for an extra protein boost.
- Beverages: A fresh lemonade or iced green tea pairs perfectly with this soup, adding a touch of freshness.
- Personal story: I remember how my grandmother would make this soup every spring, using vegetables from her garden. The fresh aroma and vibrant taste gathered us all around the table, and every spoonful was like a celebration of the season.

Enjoy this spring soup with Swiss chard and rice, a true feast of nature! By cooking with fresh ingredients, you will not only nourish your body but also bring a little magic into your daily life.