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Chard is a leafy vegetable native to the shores of Sicily, yet it has an enduring association with Switzerland. Considered an essential part of the farmer's garden, it was typically used as animal feed, with the leftover stalks added to evening stews. This recipe is a sophisticated interpretation of the original peasant dish, with the combination of Chard and Saffron frequently used in tarts and casseroles.
Daria Shevtsova
This is a more modern, post-war rendition of what was a common dish for the working class. Ovens were unavailable to most people, so this would have been prepared on the stove or served at a canteen.
Jana Ohajdova
Sauerkraut soup was made throughout Germany, though the Upper-Rhine may claim the dish as its own. At least Alsace claims to have invented Sauerkraut. This recipe comes in many variations, and this is a standard version.
Justin Bunch | CityscapeTravel
Lentil soup is a common dish in Germany, with only slight variations between regions. Here is a basic version of the dish.
Denys Gromov
A simple springtime soup made with wild garlic. Known as Bärlauch in German, the green leaves and their strong garlic flavor appear in marshy land in early spring and persist until the beginning of summer, making it a very seasonal flavor.