Bushala (Swiss Chard Soup)

Bushala (Swiss Chard Soup)

Traci-in-Cali

"This dish is eaten as soup; it can be served hot or cold. This is a very old Assyrian recipe passed down in our family."
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Ingredients

35 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
  2. Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

Reviews

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Made as written except the chard had very long stems, so I substituted that for the celery. The final result was a touch bland, but adding ground pepper helped. The spice level is pretty mild --...

I replace Swiss Chard with a full bunch of fresh spinach & 2 stocks of celery. Also 1-2 yellow banana pepper is enough if you don't like your dairy spicy. Not too much water - start with a lit...

Made as written except I used a milder pepper. Very bland, tried seasoning with salt, pepper, garlic powder and onion salt. It did not improve any.

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