Salad soup - Transylvanian recipe

Salad Soup – Transylvanian Recipe

Salad soup is a traditional delicacy, cherished in many households, evoking warm memories and moments spent around the table with loved ones. This recipe, passed down from generation to generation, was my grandmother's favorite and will surely become yours as well. It is a light, refreshing dish, full of nutrients, perfect for summer days but also delicious in the colder season. Let's discover together how to prepare it step by step!

Preparation time: 15 minutes
Cooking time: 20-30 minutes
Total time: 45 minutes
Servings: 4-6 servings

Ingredients

- 1 small lettuce (preferably green or iceberg)
- 3 green onions
- 1 bunch of fresh dill
- 2 tablespoons of flour
- 2 tablespoons of oil
- 1/2 cup of sour cream
- 300 g of buttermilk
- 1 liter of milk
- 1 liter of water
- 2 eggs
- 1 clove of garlic
- 1 teaspoon of paprika (sweet or smoked, depending on preference)
- Salt, to taste
- Vinegar or lemon juice (to adjust acidity)

Preparation Steps

1. Preparing the ingredients: Start by washing the vegetables well under a stream of cold water. This step is essential to remove any impurities. Cut the green onions into thin rings, and chop the lettuce roughly into large pieces. Finely chop the dill, and grate the garlic on a fine grater.

2. The base of the soup: In a large pot, add the two tablespoons of oil and flour. Mix them together over low heat, forming a roux, until they turn slightly golden. This will give the soup a creamy texture and a special flavor.

3. Adding flavors: Once the roux is ready, add the green onions, dill, and grated garlic. Continue to stir for 1-2 minutes, allowing the flavors to combine.

4. Dousing the roux: Now it's time to douse the mixture with milk. Pour it in gradually, stirring constantly to avoid lumps. Once you have a smooth mixture, add the water, stirring again.

5. The buttermilk: Add the sour cream or buttermilk. This will give the soup a pleasant acidity and creaminess. Place the pot over medium heat and let it boil. Be careful not to have the heat too high to avoid curdling the milk.

6. Adding the lettuce: When the soup starts to boil, add the chopped lettuce. Let it boil for 5-10 minutes, stirring occasionally. The lettuce will become soft and very flavorful.

7. Finishing the soup: In a separate bowl, beat the two eggs. After the lettuce has boiled, remove the pot from the heat and add the sour cream mixed with 1-2 ladles of soup to temper it. Then, pour the beaten eggs into the soup, stirring quickly to avoid forming strands.

8. Adjusting the taste: Add salt to taste, and if you prefer a more sour soup, you can add vinegar or lemon juice. Mix well and let the soup rest for a few minutes before serving.

Practical Tips

- Choosing ingredients: Use fresh, quality vegetables for a more intense flavor. Fresh dill works wonders in this recipe, but if you don’t have it on hand, you can use dried dill – although the taste won’t be as vibrant.
- Vegetarian option: If you want a completely vegetarian version, you can substitute the sour cream with Greek yogurt or a vegetarian sour cream alternative.
- A touch of innovation: You can experiment with additions, such as finely chopped bell pepper or even a few spinach leaves for an extra nutrient boost.

Combining and Serving

This salad soup pairs wonderfully with a slice of fresh homemade bread or crunchy croutons for a pleasant contrast. You can accompany the soup with a glass of freshly squeezed lemonade or a cold mint tea, creating a refreshing and comforting meal.

Nutritional Information

Salad soup is a light dish that provides a valuable intake of vitamins and minerals due to the fresh vegetables. Each serving contains approximately 150-200 calories, depending on the amount of sour cream used. It is an excellent choice for a light meal, especially on warm days.

Frequently Asked Questions

1. How long can I keep salad soup?
The soup can be stored in the refrigerator for 2-3 days. We recommend reheating it gently, adding a little water or milk to restore its creamy texture.

2. Can I add other vegetables?
Absolutely! You can add carrots or celery to diversify the taste and texture of the soup.

3. How can I make the soup spicier?
If you like a bit of heat, add some chili flakes or a dash of hot sauce to the roux mixture.

Thus, preparing salad soup is a pleasant and easy experience that will bring to your table not just a delicious dish but also a piece of the soul of culinary traditions. Enjoy your meal!

 Ingredients: a small salad, 3 green onion stalks, a bunch of dill, 2 tablespoons of paprika, 2 tablespoons of flour, half a cup of sour cream, 300 g of sour/buttermilk, 1 liter of milk, 1 liter of water, 2 eggs, 1 clove of garlic