Green salad soup with jintuiala

Green Salad Soup with Jintuiala – Grandma's Recipe

Green salad soup with jintuiala is an easy-to-make delicacy, full of flavor, that combines tradition with a fresh and comforting taste. This recipe has been passed down from generation to generation, and my grandmother prepared it with great love, bringing us together at the table. The soup is ideal for hot summer days, but it can be enjoyed with pleasure in any season. Let's discover together how to prepare it!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6-8

Ingredients:

- 1 kg of green salad (as fresh as possible for an intense taste)
- 1.5 liters of jintuiala (or pork broth, depending on preferences)
- 3 green garlic stalks (adds a subtle aroma)
- 150 g smoked bacon (for a rich taste)
- 2 tablespoons of white flour (to thicken the soup)
- Salt, pepper, and vegeta (to taste)

The story behind the recipe:

Green salad soup is a simple dish but with a profound significance. Over time, salad has been used not only as a side dish but also as a main ingredient in delicious recipes. Jintuiala, a term referring to meat soup, enriches the soup with a savory taste, transforming it into a nourishing main dish. This recipe reminds us of Sunday meals when the family gathered around the table, each with their stories, but united by the enticing aroma of the soup cooked with love.

Step by step:

1. Preparing the salad: Start by washing the green salad well under a stream of cold water. It is essential to remove impurities and pesticides, so don't rush. After washing the salad, chop it finely, according to your preferences. You can opt for strips or cubes, but be careful not to chop it too finely to maintain the texture.

2. Boiling the salad: In a large pot, add water and a pinch of salt, then put it on the heat. Once the water starts to boil, add the chopped salad and let it boil for 10 minutes. This step will help soften the salad and develop the flavors.

3. Adding the jintuiala: After 10 minutes, discard half of the water in which the salad boiled. This will concentrate the flavor, allowing the jintuiala to make its presence felt. Add 1.5 liters of jintuiala and let everything boil, covering the pot.

4. Preparing the bacon: In a frying pan, put the bacon cut into small cubes to fry. Fry it until it becomes crispy, and its delicious aroma will fill the entire kitchen. Once ready, remove the bacon from the pan and keep the remaining fat.

5. Creating the roux: In the same pan, add the finely chopped green garlic over the remaining fat. Sauté for a few minutes until fragrant, but be careful not to burn it. Then add the two tablespoons of flour and mix well for 2 minutes until the mixture becomes slightly golden.

6. Thickening the soup: Gradually pour the remaining jintuiala into the pan, stirring constantly to avoid lumps. Once you have obtained a smooth paste, add it to the pot with the salad. This step will thicken the soup and give it a creamy texture.

7. Seasoning: Taste the soup and add salt, pepper, and vegeta to your liking. Let the soup boil for another 5 minutes for the flavors to combine.

8. Serving: Green salad soup with jintuiala can be served both hot and cold. You can add a tablespoon of sour cream on top for extra creaminess and a richer taste. Garnish with fresh parsley leaves or chopped chives for a colorful and fresh appearance.

Useful tips:

- Ingredients: Choose a fresh, high-quality green salad for the best taste. Tender salads, such as Romanian salad, are ideal for this soup.
- Jintuiala: If you don't have jintuiala on hand, you can use vegetable or meat broth, but make sure it is well seasoned.
- Vegetarian option: For a vegetarian version, replace jintuiala with vegetable broth and bacon with fried tofu or mushrooms to add a similar texture.

Frequently asked questions:

- How long can the soup be kept? The soup keeps well in the fridge for 2-3 days, but the flavor will continue to develop as it sits. Reheat well before serving.
- Can I add other vegetables? Of course! Carrots, celery, or even potatoes can be added to enrich the soup.

Recommended pairings:

Green salad soup with jintuiala pairs perfectly with a slice of fresh bread or warm polenta. Accompany it with a glass of dry white wine or herbal tea to complete the culinary experience.

I hope this recipe brings you smiles and pleasant moments in the kitchen, just as it has for me. Remember, cooking is an art form, and each recipe has its story. Enjoy your meal!

 Ingredients: green salad (as much as possible because it decreases quite a bit) 2 liters of liquid 3 green garlic stalks a piece of smoked bacon 2 tablespoons of white flour salt, pepper, seasoning

 Tags:  green salad soup