- 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.