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This is an Iraqi Kurdish soup that is very popular in Israel.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

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Cook's Note:

You can add prepared kubbeh to the finished soup, if desired.

Nutrition Facts

96 calories; protein 3.2g; carbohydrates 22.4g; fat 0.3g; sodium 1270mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2015
This is a very tasty soup and my first time trying an Iraqi Kurdish soup. I loved the lemon garlic flavor combined with the Swiss chard. It's easy to make, and super healthy! You don't have to feel guilty about eating 2 servings. :) I made it exactly as written (with the exception of only using 1tsp of sugar instead of 1tbsp) and ended up cooking mine for about 20-25 mins, but this will depend on how big or small you cut your veggies. For the 9 tbsp of lemon juice, I ended up using 3.5 lemons. NOTE: I noticed when the first review (2 star) was left, the recipe also had an error in it, asking for only 1 1/4 cups of water. Yes, this would cause the soup to be way too lemony. (I emailed allrecipes about the error). I made it the correct way using 6 1/3 cups of water (per submitter's personal recipe) and the flavors are very well-balanced, with a nice lemony tang. Perfect! Thank you Linda for sharing your recipe! Read More
(12)

Most helpful critical review

Rating: 2 stars
05/27/2015
Way too lemony for me. I added vegetable broth to cut the lemon but won't make again. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/28/2015
This is a very tasty soup and my first time trying an Iraqi Kurdish soup. I loved the lemon garlic flavor combined with the Swiss chard. It's easy to make, and super healthy! You don't have to feel guilty about eating 2 servings. :) I made it exactly as written (with the exception of only using 1tsp of sugar instead of 1tbsp) and ended up cooking mine for about 20-25 mins, but this will depend on how big or small you cut your veggies. For the 9 tbsp of lemon juice, I ended up using 3.5 lemons. NOTE: I noticed when the first review (2 star) was left, the recipe also had an error in it, asking for only 1 1/4 cups of water. Yes, this would cause the soup to be way too lemony. (I emailed allrecipes about the error). I made it the correct way using 6 1/3 cups of water (per submitter's personal recipe) and the flavors are very well-balanced, with a nice lemony tang. Perfect! Thank you Linda for sharing your recipe! Read More
(12)
Rating: 4 stars
07/05/2018
I added small red and yellow potatoes and did not discard the stalks but added them in. Read More
(2)
Rating: 5 stars
10/02/2020
Very tasty. The only change I made was to put some chicken base in the water. Love the soup Read More
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Rating: 2 stars
05/27/2015
Way too lemony for me. I added vegetable broth to cut the lemon but won't make again. Read More