Rustic vegetable soup

I make the salad broth when I feel like something light, using leftover sour milk from the fridge and a piece of smoked bacon. I got the recipe over the phone from my aunt in Cojocna, on a day when I wanted to cook something fresh. I don't always use roux, but here it gives that flavor I remember from my childhood. If you have green salad, sour milk, and a few eggs, it works perfectly.

Quick Info

Total time: about 50-60 minutes
Preparation time: 20 minutes (cleaning, cutting, preparing ingredients)
Cooking time: 30-40 minutes
Servings: 4-6
Difficulty: easy to medium
Recipe type: rustic spring soup, seasonal

Ingredients

1 onion
1 carrot
1-2 tablespoons of all-purpose flour
50 ml oil
500 ml sour milk (or fermented milk)
200 ml sour cream
2 heads of fresh green salad (as tender as possible)
1 small piece of smoked bacon (about a few fingers' worth)
4-8 eggs (about 2-3 per person, depending on appetite)
salt to taste
lemon juice or vinegar, optional – only if you want a tangier soup

Preparation Method

1. Wash the salad and tear it into large pieces by hand. If it’s bitter, briefly blanch it in boiling water and then discard the water.
2. Peel the onion and carrot. Chop the onion finely, and cut the carrot into small cubes or grate it.
3. In a medium pot, heat the oil. Add the onion and carrot and sauté over medium heat until the onion becomes translucent.
4. Sprinkle 1-2 tablespoons of flour over the vegetables. Stir quickly to avoid lumps. Let it cook for 1-2 minutes, just enough to smell the toasted flour.
5. Add the sour milk and mix well to incorporate everything.
6. Gradually pour in 2 liters of warm water, stirring continuously. Adjust salt to taste.
7. Add the chopped smoked bacon. Boil everything for about 10 minutes, until the carrot is almost cooked.
8. Crack the eggs one by one and gently add them whole into the soup, being careful not to break the yolk. Let them simmer gently for 4-5 minutes to coagulate.
9. Add the green salad to the soup, stir gently, and let it cook for another 2-3 minutes, just enough for the salad to wilt but not overcook.
10. In a separate bowl, put the sour cream. Take a ladle of hot broth and mix it with the sour cream to warm it up and prevent it from curdling when added to the pot. Pour the diluted sour cream into the soup, stirring continuously.
11. If you want a tangier soup, add a little lemon juice or vinegar towards the end, to taste.
12. Turn off the heat and let the broth sit for a few minutes before serving.

Why I Make This Recipe Often

It’s made with whatever you have at home, it’s easy, and doesn’t require fancy ingredients. It has a pleasant, slightly tangy taste and is perfect after heavier meals. I make it often in spring when I have green salad, but also because it’s quick and suitable for multiple servings.

Tips and Variations

Tips

If you find the green salad too tough or bitter, blanch it for 30 seconds and discard the water.
If you don’t have smoked bacon, you can use just the vegetables or add a teaspoon of smoked paprika for flavor.
Always mix the sour cream with hot broth before pouring it into the soup to prevent curdling.
If you want the eggs firmer, let them boil for a few more minutes after cracking them into the soup.
Substitutions

Sour milk can be replaced with full-fat yogurt diluted with water, but the taste won’t be exactly the same.
Smoked bacon can be omitted for a vegan version or replaced with diced smoked lardons.
Variations

Some people add 1-2 raw egg yolks to the sour cream before adding it to the soup for a richer flavor. I don’t do this because whole eggs are sufficient.
You can add finely chopped green garlic at the end for flavor.
For a tangier version, you can add more sour milk or adjust with more lemon juice.

Serving Ideas

I usually serve it warm, with plain bread or polenta. It can also be served cold, especially in summer, as it’s refreshing.
It can be served as a light main course for lunch.

Frequently Asked Questions

How tangy should the salad broth be?
You can adjust it to your taste. If it’s hot outside, I usually make it a bit tangier by using more sour milk or a little lemon juice.

Can I make it without bacon or meat?
Yes. Without bacon, it turns into a light soup, just with the taste of vegetables and sour milk.

Can the eggs be mixed instead of added whole?
Traditionally, they are added whole to the soup, but you can lightly beat them and pour them in a thin stream if you prefer scrambled eggs.

What can I use instead of fermented milk if I don’t have any?
The closest substitute would be yogurt mixed with a bit of water, but the taste differs from naturally obtained sour milk.

Can I use other greens?
It’s traditionally made only with green salad, but you can also try it with young spinach if you don’t have salad.

Nutritional Values

Approximately, for a medium serving (without bread):

Calories: 250-300 kcal
Protein: 10-14 g (depends on how many eggs you use and if you include bacon)
Fat: 15-18 g (from sour cream, eggs, bacon, oil)
Carbohydrates: 10-14 g (vegetables, flour, dairy)
Values are approximate and can vary significantly depending on the amount of eggs and sour cream or if you use more bacon.

Storage and Reheating

It can be stored in the fridge for 2 days, covered. When reheating, I recommend low heat and gentle stirring to prevent the sour cream from curdling. The soup doesn’t keep well for more than 2 days, as the eggs and salad change texture. It’s best served fresh or at most the next day.

 Ingredients: 1 onion, 1 carrot, 1-2 tablespoons grated white flour, 50 ml oil, 500 ml sour milk, 200 ml sour cream, 2 heads of green lettuce, 1 piece of smoked bacon, 4-8 eggs, salt, lemon juice or vinegar optional

 Tags:  salad soup