Description
Romanian Lettuce Soup, also known as Ciorba de Salata, is a traditional savory soup featuring tender romaine lettuce, aromatic dill, and a tangy touch of vinegar. Enriched with beaten eggs cooked into delicate strips and finished with a dollop of creamy sour cream or Greek yogurt, this light yet flavorful soup is perfect for a comforting meal. It’s quick to prepare, requiring minimal ingredients and offering a wonderful balance of freshness and warmth.
Ingredients
Soup Base
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 1 teaspoon minced garlic
- 4 cups vegetable stock
Egg Strips
- 2 large eggs, lightly beaten
- Kosher salt and freshly cracked black pepper, to taste
Main Vegetables and Herbs
- 2 heads romaine lettuce, cut into chunks
- 4 tablespoons white vinegar
- 1 bunch dill, roughly chopped
Garnish
- 3/4 cup sour cream or Greek yogurt
Instructions
- Sauté Onions: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onions and cook for 8 to 9 minutes until they become soft and translucent, stirring occasionally to prevent browning.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, taking care not to burn it.
- Simmer Broth: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 10 minutes to develop flavors.
- Cook Egg Strips: While the soup simmers, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the beaten eggs with salt and pepper. Pour the eggs into the skillet and cook for about 1 minute on each side until set. Remove from the pan and slice into thin strips.
- Add Lettuce and Herbs: Add the chopped romaine lettuce, white vinegar, and chopped dill to the simmering soup. Continue cooking for an additional 5 minutes or until the lettuce wilts but still retains some texture.
- Serve and Garnish: Ladle the soup into bowls and add the cooked egg strips on top. Garnish each serving with a generous spoonful of sour cream or Greek yogurt. Serve immediately and enjoy the comforting flavors.
Notes
- Use fresh dill for the most authentic flavor; dried dill can be substituted but use sparingly.
- For a richer soup, substitute vegetable stock with chicken stock if not vegetarian.
- The sour cream or Greek yogurt adds creaminess and balances the vinegar’s tanginess.
- This soup is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Adjust vinegar according to your preferred level of tang; start with less and add more if desired.
- To make it vegan, omit eggs and substitute sour cream with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Romanian