Separate the paksoi or chard leaves, rinse, clean and discard the midrib. Boil the leaves once in enough boiling salted water, then rinse with cold water, lay out on clean kitchen towels.
Boil quinoa with 1/4 of the vegetable soup, let it swell at low temperature for 10 min. Peel the onion, chop finely, fry in half the fat. Add mince, season heartily and roast until brown. Mix with quinoa, season heartily with spices, stir in egg. Divide the mixture evenly among the leaves, roll up, tucking in the ends.
Cut the paksoi or chard stems into narrow strips. Sauté in remaining fat, pour remaining clear soup and place rolls on top. Steam at low temperature for 20 min until soft. Then lift out the rolls. Rinse the parsley, pluck the leaves and add to the stem vegetables form. Blend with a hand blender until creamy, finally add the sour cream and season. Repeatedly heat the rolls in it and bring to the table in the cream sauce.
Serve with quinoa (make 15 min in the clear soup) or boiled potatoes.
Tip: Stock up on high-quality spices – it pays off!
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