Today we offer you a delicious romaine lettuce soup recipe, as it is done in Transylvania, with scrambled eggs and fried bacon and served with sour cream. I recommend you try this easy and tasty soup recipe, as was always done in our family.
It is a spring-summer recipe that is made of any lettuce. In our family, the most common is butterhead lettuce. Still, today we will use romaine lettuce because it is widespread here in the UK.
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Let's See the Ingredients
For this recipe, we need two pieces of more giant romaine lettuce or four smaller, enough to get six servings.
Also, we need four large-size free-range eggs, two cloves of garlic, about 200 grams of smoked bacon or pancetta and a bunch of dills.
Preparing the Ingredients
The first time, I opened the lettuce leaves one by one and washed them under running water to remove any sand or soil traces.
After that, cut or break the lettuce leaves into small pieces to make them easier to eat and look better on the plate.
Finely chop the garlic cloves, which we will boil in the soup.
How to Make the Romaine Lettuce Soup Recipe?
Make the Roux
In a soup pot, heat 50 ml of sunflower oil, to which I add three spoons of flour and make a roux.
Let the flour fry a little, constantly stirring until it becomes yellowish.
Then add a spoonful of sweet paprika and a little water to avoid burning paprika and flour.
Simmer for one minute, and the thickening is ready, we can continue to cook the soup.
Add the cut romaine lettuce leaves to the pot, and mix lightly with a wooden spoon to soften the leaves a little.
Pour the water to cover the lettuce well; I put about two litres of water, then add one spoonful of sea salt and the chopped garlic to the pot.
To enrich the flavours of the salad soup, I added two spoons of sugar, half of the chopped dill and 50 ml of white wine vinegar. This can be replaced with lemon juice, but vinegar is more suitable, in my opinion.
Let's boil for about 20 minutes on medium heat; I want, and it's tasty if the lettuce is not hard-boiled; it's a bit crispy.
Make the Omelette
Until the soup boils, we start to fry the eggs because, in Transylvania, the lettuce soup is made with an omelette and is delicious. First, I fry the sliced and chopped bacon in a pan.
Fry for 3-4 minutes until the bacon turns golden and slightly crispy.
Until the bacon fries, crack the four eggs into a bowl and lightly beat them. Season with salt and pepper and mix well (I used the fork) until homogenised.
Pour the beaten eggs over the fried bacon.
Roast the eggs until they become an omelette.
Finishing the soup
When the soup is almost ready, add the omelette with smoked bacon that you cut into pieces with a spoon. Season with one tablespoon of sea salt and one teaspoon of dried vegetable mix.
In the end, add the remaining chopped dill, boil for two minutes, and the soup is ready; this was the romaine lettuce recipe in Timea's Kitchen style.
Serving the Soup
This soup can be served both warm and cold with sour cream next to chilli or polenta.
If you are tried this easy and tasty romaine lettuce soup recipe, and you liked it, on our blog, you will find other delicious soup recipes like:
- cabbage soup with pork meat
- best fish soup recipe
- Hungarian green bean soup recipe
- tripe soup recipe
- best mushroom soup recipe
- Hungarian tomato soup
- traditional Hungarian goulash recipe
- Greek lemon chicken soup recipe
- creamy kohlrabi soup recipe
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Good appetite.
Romaine Lettuce Soup Recipe
Equipment
- 1 Soup Pot
- 1 Frying Pan
Ingredients
- 2 pieces romaine lettuce large or butterhead lettuce
- 200 g smoked bacon or pancetta
- 4 pieces eggs free range
- 3 cloves garlic
- 2 tablespoon sea salt kosher
- 1 teaspoon vegetable mix for soups
- 1 tablespoon
sweet paprika Hungarian - 3 tablespoon wheat flour
- 1 bunch dill chopped
- 50 ml sunflower oil
- 2 tablespoon sugar
- 50 ml vinegar white
Instructions
- 1.Break the lettuce leaves, wash them well and cut them. Chop the garlic and the dill.
- 2.Heat the sunflower oil in the soup pot, and add the wheat flour to frying, seasoning with salt and pepper and stir until it gets a yellowish colour.
- 3.Add the sweet paprika and a little water.
- 4.After one minute put the lettuce over the thickener in the pot.
- 5.Addthe sliced garlic and two litter of the water. Boil about 20 minutes
- 6.Until the soup boils, put the bacon in a frying pan. After the bacon fried and became a bit crispy, we poured eggs over and made an omelette.
- 7.Slice the omelette and put it in the soup together with the chopped dill.
- 8.Served hot or warm with soured cream or yoghurt.
Lucian says
Am încercat rețeta, a ieșit foarte bună. O recomand!
RoDarrick says
Yeah! I saw this particular soup in a book but they didn't put the procedure to it, only the name. My cutiousity to learn about it is why I got here.This romaine lettuce soup looks rather great and even though I don't know how to prepare meals but I will surelybsuggest this to my wife to malke it for me. The procedure and everything has been imputed here, all that is needer is to get the ingredients and I can do that before she is back. Thanks
Timea says
With pleasure Rodger.
Chloe says
This is very interesting to learn. Such simple ingredients and easy was to make this really lovely meal. I have never seen someone make lettuce soup before but I'm a lover of bacon and in any meal I find it, I believe its going to be a really nice meal. I'll make this soup for lunch for my family this weekend. Thanks for sharing.
Timea says
Chloe the recipe is definitely delicious.
Ramos says
Another day, another brilliant recipes for another soup. Yes, this site has made me to start neglecting my recipes books because I lobe the foods that I have tried as a result of this site and I really want to try more. Well, romaine Lettuce soup seems rather strange to me though, but that would still not deter me from getting along with preparing it. Thanks. I would like to ask what it can be served with?
Timea says
It is used as such, as a light summer soup. Thanks, Ramos!
drinkteahub says
Wow, this looks absolutely delicious. I've never tried cooking with lettuce, being much more used to it as a raw salad ingredient but I know it is often cooked in Chinese cuisine, so this recipe is fascinating. The use of eggs in this way, turning them into an omelette and then putting that in the soup sounds light but comforting. Thank you for sharing such an interesting and tasty looking recipe.
SeunJeremiah says
thanks for the recipe, and a great idea. I made this recipe with several variations, and it was so incredibly delicious. I used a few more potatoes, celery, and a small package of deli ham, Lettuce is such a good filler, and a healthy one. Next time, I think I might reduce the amount of broth and some some whipping cream. Thanks for sharing.
Timea says
Good idea!
MissusB says
Yum! I haven't tried this soup before but I will surely cook it this week because it looks really tasty, the ingridients aren't hard to find and most of all the preparation and procedure is easy to follow. Here in our country, we don't usually have lettuce as the star ingridient of soup. We usually have cabbage or potato. It's interesting for me to know about this unique Transylvanian dish and cook it for my family. I also appreciate that you added pictures so we can be guided on how the consistency and texture should look while cooking the soup. Thank you very much for sharing!
Timea says
I recommend trying this easy and delicious summer recipe.
Henry says
Hi Timea! This cabbage soup with pork meat looks really yummy! Looking at the pictures has encouraged me to prepare it tonight. There will be some close relatives visiting us from Maramureş and they love this type of soup. I hadn't prepared it in many years and there were a few elements in the recipe I had to refresh. It has been good reading them here. Thanks!
Timea says
Thanks for the appreciation Henry, as coincidence, as you see the soup is served on the plate received from Maramures.
Dane says
Wow, I seem to have found new best delicacy right here. I love the simple recipe and process involved in making it. My friends do come to my place on first week of every month and I have been looking for something really nice to prepare for them. I'll show this post to my wife so she can help me with it. Thanks for such nice post.
Timea says
With the greatest pleasure Dane.
Julie says
I used to make the lettuce soup a lot when my children where little. My recipe was a variation of the one posted. Instead of vinegar I was using liquid milk whey, which added to the nutritional value of the soup, as it is loaded with micro and macro nutrients. As well, in order to eliminate the frying part, I replaced the roux + omlette with a mixture of 2 egg yolks, two table spoons of flour and 250 ml sour cream. The procedure to avoid curding of the egg yolks and sour cream is the following: in a bowl mix well egg yolks, flour, and sour cream to homogenize, than add 4-5 ladles of boiling soup, mixing in one ladle at a time, than, through a sieve, add the warmed up mixture to the boiling soup pot and continue to boil for 2-4 minutes to thicken the soup.
Notes about flavour:
- the preferred degree of sourness and garlick varries for different people, and should be adjusted accordingly.
- whey is less sour than vinegar, so I taste the soup while adding the whey gradually to adjust sourness to my family's taste.
Laci says
Your version is very interesting, I'll try it too.