Salad Soup with Smoked Meat and Paparada
Ingredients: 50 g smoked bacon, 150 g kaiser, 500 ml milk, 1 l water/soup, 1 tablespoon of flour, 1 suitable green salad, 1 suitable onion, 2 eggs, salt, vegeta, dill, 2 cloves of garlic
I had a crazy craving for a salad soup, but I didn't want to follow a classic recipe. So, with the cookbook at hand, I discovered that my recipe is completely different from the known ones. There are so many variations and combinations to prepare this soup! The first time I tasted it was 11 years ago, at my father's sister's place, in Cluj. I was surprised to see my cousins jumping for joy at the news that the salad soup would be served for lunch. For me, lettuce was just an ingredient used in salads, nothing more! But after tasting the soup, I instantly fell in love with this dish!
Imagine a Dobrogea woman, with a Moldovan father, falling in love with a salad soup! I diligently noted the ingredients and the preparation method, and since then I have made it a point to make it every year. Let’s get to work! I gathered all the necessary ingredients: about 50 grams of smoked bacon from Sugag, 150 grams of kaiser, half an onion (or a small onion), 500 ml of milk, 1 liter of water, a tablespoon of flour, 2 eggs, 2 heads of lettuce (if they are smaller, otherwise one normal-sized lettuce), salt, vegeta, 2 cloves of garlic, and for those who appreciate fresh apple, feel free to add it. Unfortunately, we don't use it in my house, but it's an excellent option.
I started by putting a teaspoon of oil in a pot, which I heated. When the oil got hot, I added the finely chopped bacon. After it became crispy, I added the kaiser, letting it brown slightly. Then, I added the onion, stirring until it became transparent. The finely chopped garlic also joined the scene, and after a minute, I added the tablespoon of flour. Here I need to stir quickly so the flour doesn’t burn, and then it was time for the lettuce, washed and chopped. Carefully, I incorporated the lettuce, being careful not to 'squash' it.
After mixing well, I added the milk, and with a wooden spoon, I 'scraped' any flour or bacon stuck to the bottom of the pot. Then, I poured in the water. Meanwhile, I prepared an omelet from the 2 eggs, which I flipped like a pancake. Once it was ready, I cut it into thin strips, about half a centimeter wide, and added it to the soup. I eagerly waited for it to boil, and when it came to a boil, I turned off the heat and let the soup sit a bit before serving.
I served the soup in bowls, drizzling it with lemon juice, and alongside, I prepared some garlic croutons, which were the real delight of the meal. The quantities above are enough for 4 generous servings, ideal for sharing with loved ones. This salad soup is not only nourishing but also full of memories and emotions, a true feast of flavors!
