Summary

Ingredients

• 500 g Swiss chard
• 1 bunch spring onion (s)
• 1 small onion (s)
• 2 tablespoon oil (olive oil)
• 100 g rice
• 1 tablespoon coriander, ground
• 1 teaspoon turmeric
• Pepper, freshly ground
• salt
• 0.5 ½ bulb garlic
• 500 g yourt, Turkish
• 0.5 ½ bunch coriander, fresher

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Instructions

1. Wash the chard leaves under running water and roughly chop them. Clean the spring onions, peel the onion and finely chop both.
2. Heat the oil in a pot. Steam the spring onions and onions until translucent. Add the rice and roast briefly. Then mix in the chard, pour in 1 liter of water and season with coriander, turmeric, pepper and a pinch of salt. Bring everything to a boil and cover and simmer over a low heat for 20 minutes.
3. In the meantime, peel off the garlic, sprinkle with a little salt and crush with a thick knife blade. Mix the garlic with the yogurt.
4. Wash the coriander, shake it dry and strip the leaves off the stalks.
5. Stir the yogurt sauce into the soup and heat, but do not bring to the boil. Sprinkle with the fresh coriander and serve immediately.