Bieta in brodo

Bieta in brodo is a traditional soup originating from the region of Calabria. The soup is made with a combination of Swiss chard, chicken broth, ricotta salata, and eggs. The Swiss chard is chopped and cooked in chicken broth until tender, and the heat is then turned down low. The eggs are added to the pot, and they shouldn't break nor poach, but coagulate. Once done, the soup is poured into bowls and topped with generous amounts of crumbled ricotta salata cheese. This is the simple version of bieta in brodo, but the soup can also be enriched with carrots, parsley, celery, and onions. It's recommended to pair the dish with a glass of white wine such as Trebbiano d'Abruzzo.