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Romanian Lettuce Soup might raise an eyebrow or two — because who thinks of using lettuce in soup? But take the leap and dunk that salad mainstay into that simmering pot of broth! It is a soup packed full of earthy, vegetal, and refreshing flavors that make you feel like you’re in the midst of springtime any time of the year. It breaks the monotony of heavy, sluggish soups and makes for something that you can have any day!
In the world of Romanian soups, there are two big categories — supa and ciorba. Supa refers to a brothy meaty flavored sort of soup, while a ciroba has a sourness coming from the addition of sour cream, milk, or whey. This sour-quality broth is popular not just in Romania but in other countries like Greece, Serbia, Slovakia, and Turkey to name a few. While many recipes for Romanian Lettuce Soup do use meaty additions of bacon or pork, this vegetable-based one relies on a simple ingredient list but still delivers an impactful amount for earthy savoriness.
An onion base is the foundation of the soup. Once the onions cook down, the garlic and stock are added and simmer away. While the stock is simmering, the eggs are made. A simple omelet is cooked up in a skillet. It’s then removed and cut into strips.
The additions of lettuce, dill, and vinegar make their way into the pot and simmer until the lettuce is softened but not completely wilted. Vinegar isn’t a traditional addition, but since most dairy products in the US don’t have the same level of fermentation as other countries, vinegar helps bring the right flavor to the soup.
Traditionally, the yogurt is mixed into the broth, but a garnish on top makes for a pleasant presentation showcasing the vibrancy of the green ingredients!
This Romanian Lettuce Soup sounds odd, but is completely and utterly delightful to eat! The savory slightly tang broth is a great contrast to the earth herbalness of the lettuce, dill, and spring onions.
The egg adds just the right amount of heartiness to the dish. Served with a thick slice of bread and butter, this recipe is a great way to use up ingredients as well as highlight a garden’s early bounty of food!
Romanian Lettuce Soup (Ciorba de salata)
Yield(s): Serves about 4
15m prep time
25m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 1 teaspoon minced garlic
- 4 cups vegetable stock
- 2 large eggs, lightly beaten
- 2 heads romaine lettuce, cut into chunks
- 4 tablespoons white vinegar
- 1 bunch dill, roughly chopped
- 3/4 cup sour cream or Greek yogurt, for garnish
- Kosher salt and freshly cracked black pepper
Preparation
- In a large saucepan add 1 tablespoon olive oil and cook down onions until softened, about 8 to 9 minutes.
- Add in garlic, cooking until fragrant, about 30 seconds to 1 minute.
- Add vegetable broth. Bring to a boil, and reduce to a simmer, cooking for 10 minutes.
- While the soup is simmering away, heat a nonstick skillet with the remaining 1 tablespoon olive oil. Season the whisked eggs with salt and pepper.
- Pour in the beaten eggs, cooking 1 minute on each side. Once cooked, remove from the skillet and cut into strips.
- Add the lettuce, vinegar, and dill into the soup, cooking for an additional 5 minutes or until slightly wilted, about 5 minutes.
- Portion the soup into bowls, add in egg, garnish with Greek yogurt and spring onions, enjoy!
Recipe adapted from Veggie Desserts and London Unattatched.