For stuffed chard, wash the chard leaves and blanch briefly. Mix minced meat with bread rolls, chopped parsley, onion, spices and egg. Form small balls from the mixture and wrap them in the chard leaves.
Put them in a baking dish, pour hot vegetable soup and butter over them and cook for 20-25 minutes until soft.
Now thicken the soup with sour cream and starch, bring to a boil briefly.
Serve stuffed chard in the sauce.
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