Bushala (Swiss Chard Soup)

2 (32 ounce) containers plain yogurt

1 egg, beaten

1 ½ quarts water

½ 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.