Recipe by 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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2 (32 ounce) containers
1 1/2 quarts
hot chile peppers, chopped
Swiss chard, chopped
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 -- maybe habaneros next time? We didn't care for the chilled version and ended up microwaving our bowls a few bites in. It was DELICIOUS warmed. Overall, this soup is a great way to use up old greens, but it needs a little help to be more flavorful and spicy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bushala (Swiss Chard Soup)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 43
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