Romanian Lettuce Soup
Delight your taste buds with the comforting flavors of Romanian Lettuce Soup, a unique and traditional European dish that transforms simple ingredients into a fragrant, creamy delight. This soup combines tender lettuce, sweet carrots, and savory onions in a luscious broth enriched with egg yolks, sour cream, and a touch of white vinegar for a subtle tang. Fresh dill and parsley add bright herbal notes, while a buttery base ensures a velvety texture. Perfect as a light starter or a satisfying meal when paired with crusty bread, this 40-minute recipe highlights the versatility of humble produce. Whether you're exploring Romanian cuisine or seeking a new take on leafy greens, this lettuce soup will surprise and delight with its depth of flavor and delicate creaminess!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 medium, finely diced carrot
- 1 large, chopped into bite-sized pieces head of lettuce
- 1 tablespoon all-purpose flour
- 6 cups vegetable stock
- 2 tablespoons (adjust to taste) white vinegar
- 2 egg yolks
- 1 cup sour cream
- 2 tablespoons, finely chopped dill
- 2 tablespoons, finely chopped parsley
- to taste salt
- to taste black pepper
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced carrot, cooking for another 2 minutes until fragrant.
Add the chopped lettuce to the pot and cook for 2-3 minutes, stirring occasionally, until it begins to wilt.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1 minute.
Pour in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer the soup for 10-12 minutes, allowing the flavors to meld together.
In a small bowl, whisk together the egg yolks and sour cream until smooth.
Temper the egg mixture by gradually adding 1-2 ladles of the hot soup broth to it while whisking continuously.
Slowly pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling.
Add white vinegar to the soup and adjust the tanginess to your preference.
Stir in the chopped dill and parsley, and season with salt and black pepper to taste.
Simmer for an additional 2 minutes, then remove the pot from the heat.
Serve the soup warm with crusty bread or as a refreshing starter for any meal.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 51.9 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 773 mg | 59% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3966 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
