Pazı Çorbası | Turkish Swiss Chard Soup with Bulgur

Thoroughly wash the Swiss chard and shake dry. Separate the juicy stems from the leaves. Slice the stems into thin strips and roughly chop the leaves. Peel and finely dice the onion and garlic.

Heat the olive oil in a large soup pot over medium heat. Gently sauté the onions and chard stems for 3–4 minutes until softened. Add the garlic and tomato paste, stirring and cooking for about 1 minute until fragrant.

Briefly rinse the bulgur with cold water and add it to the pot. Pour in the hot vegetable broth, season with salt and freshly ground black pepper, and bring to a boil.