That is most definitely the case with today's recipe. I remember the first time I had chard, after signing up for a vegetable box to be delivered and receiving a rather manky looking cabbage, some flea-bitten carrots (do fleas bite carrots?) and some big dark green and red things that could, in a bad light, be mistaken for rhubarb, but rhubarb it most assuredly was not.
I think that i just steamed it and had it with chicken breasts or something, not feeling particularly inspired at the time, but it was thinking about this incident that made me wonder if there was such a thing as chard soup. After a quick Google, I found a few references to Shchav (or Schav, depending on how you want to spell it) which it seems can be made with chard, but is more traditionally made with sorrel but can be made with chard instead. My local supermarket is particularly well stocked with regards to fresh produce, but I couldn't find sorrel anywhere, so I went back to plan a) which was to make the soup with chard.
So apologies to any Eastern Europeans who find this version of Shchav slightly inaccurate, just consider this the Yorkshire version of a classic soup (also sometimes known as green borscht, and sometimes eaten cold as well. This soup is also served with boiled eggs, and has a wonderful creamy taste)
300g Swiss Chard
200g Red Chard
1 Red Onion
1 Large Potato
2 Cloves Garlic
25g Plain Flour
1.2l Chicken Stock
200g Smoked Sausage
150ml Sour Cream
1. Prepare the chard. First give it a good wash, then remove the stalks. Slice the stalks and chop the leaves. Peel and cube the potato and roughly chop the red onion.
2. In your soup pan, heat butter, then add the chopped chard stalks, onion and garlic. Lower the heat, cover and cook for 4-5 Minuntes
3. Add chopped leaves and cook for another 4-5 minutes, then stir in the flour. a bit at a time.
4. Add the stock and stir well, then put the potatoes in, bring to a simmer and cook for 15-20 minutes, until the potatoes are fully cooked through
6. Take the pan off the heat and let the soup cool, then blend it smooth (pass through a sieve to get any lumps out) then return to the heat, checking the seasoning and adding the sour cream.
7. When the soup is cooling, hard boil the eggs. Shell them for use as a garnish. At the same time, fry the smoked sausage, cubed or thinly sliced until it starts to colour.