Original recipe makes 8 servings Change Servings
2 (32 ounce) containers plain yogurt
1 egg, beaten
1 1/2 quarts water
1/2 cup all-purpose flour
5 hot chile peppers, chopped
1 bunch celery, diced
2 bunches Swiss chard, chopped
1 pound spinach, chopped
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.
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.