A bunch of wild beetroot leaves is the last of the three I bought in Acco (we have already eaten the other herbs: chubeza (mallow) and wild chicory.
Place an onion, two carrots (finely chopped), a tomato, parsley leaves, and chopped potato in a large saucepan with water. Cook them in the saucepan until tender. Rinse green leaves and cut them into narrow strips, place the leaves in the saucepan and cook until soft and bright green. If the greens lack taste, add lemon juice.
Serve with a hard boiled (quail) egg. You may want to add soured cream to your soup.