Green Salad Soup (à la Catalina)

Catalina's Green Salad Soup is a traditional recipe, full of freshness and flavor, that combines simple yet refined ingredients to create a comforting and delicious dish. This soup is a true celebration of spring, when greens are abundant, and we can enjoy fresh flavors, perfect for warm days.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 6

Required ingredients

- 2 liters of broth (preferably natural, from meat or vegetables)
- 1 medium onion
- 1 bell pepper
- 1 carrot
- 2-3 tomatoes
- 1 large leafy green salad
- 2-3 cloves of garlic
- A handful of fresh parsley
- 200 g smoked bacon (or kaiser/bacon)
- 2 eggs
- 300 g sour cream
- 150 g yogurt
- Salt, to taste
- Borscht (or vinegar or lemon juice), to taste

A brief history of the recipe

Green salad soup is a recipe that is not very widespread in all corners of the country, but it has deep roots in Romanian culinary tradition, often prepared in spring when fresh vegetables are at hand. This dish is a perfect example of how simple ingredients can be transformed into delicious and comforting meals. The "à la Catalina" version reflects a personalized adaptation that combines regional influences and personal tastes.

Step by step to a perfect soup

1. Preparing the ingredients: Start by washing all the vegetables. The onion, bell pepper, carrot, and tomatoes will be boiled, so you don’t need to chop them too small. You can leave them whole for easier blending later.

2. Boiling the vegetables: Put the broth in a large pot over medium heat. Add the onion, carrot, bell pepper, and tomatoes. Let the vegetables boil for about 30 minutes until they become tender.

3. Preparing the salad: In the meantime, separate the lettuce leaf by leaf. Wash the lettuce in a bowl of cold water with a pinch of baking soda. This trick will help remove any dirt or sand. Rinse the leaves well under cold water and cut them into thin strips.

4. Blending the vegetables: Once the vegetables have boiled, remove them from the broth and blend them with a blender or immersion mixer. Add the puree back into the pot.

5. Preparing the bacon: Cut the bacon into cubes and fry it in a pan without oil, as it will release enough fat. Once browned, drain the bacon on a paper towel to remove excess fat.

6. Preparing the omelet: In the same pan, use a bit of the fat left from the bacon to make an omelet with the two eggs. You can add a few parsley leaves for extra flavor. When the omelet is ready, let it cool and cut it into cubes.

7. Combining the ingredients: Add the chopped lettuce leaves to the pot with the soup, then add the omelet cubes and fried bacon. In a separate bowl, mix the sour cream and yogurt with a little of the warm soup, then gradually pour this mixture into the pot, stirring continuously.

8. Acidifying the soup: Acidity is essential for a balanced taste. This can be done with borscht, vinegar, or lemon juice, depending on your preferences. Add gradually, tasting along the way.

9. Finalizing: Adjust the salt and, if desired, you can add finely chopped garlic on top before serving. The soup can be served hot or cold, making it a versatile choice for any meal.

Practical tips

- For a heartier soup: If you like a denser soup, you can add 100 g of cooked rice. This will enrich the texture and provide more substance.

- Soup the next day: This soup becomes even tastier the next day when the flavors meld perfectly. You can prepare it a day in advance to enjoy it for lunch or dinner.

- Serving: It is wonderful alongside a slice of fresh bread or croutons. Additionally, a glass of dry white wine can perfectly complement the meal.

Nutritional benefits

Green salad soup is an excellent nutritional choice as it is rich in vitamins and minerals due to the fresh vegetables. Lettuce is a good source of fiber, while bacon adds a supply of protein and healthy fats. Sour cream and yogurt provide calcium and probiotics, beneficial for digestion.

Frequently asked questions

- Can I use other greens? Absolutely! You can add spinach, dill, or even nettles to vary the taste.
- How long does the soup last? The soup keeps well in the fridge for 2-3 days. Make sure to cover it well to prevent drying out.
- Can I make the soup vegetarian? Sure! You can replace the bacon with fried tofu or mushrooms, and the broth can be made from vegetables.

Conclusion

Catalina's Green Salad Soup is a perfect example of how a simple recipe can become a memorable dish through the combination of ingredients and preparation technique. I invite you to try it and share the joy of this dish with your loved ones. Enjoy your meal!

 Ingredients: 2 liters of soup (preferably natural) 1 medium onion 1 large red pepper 1 medium onion 1 large and leafy lettuce a few tomatoes 2-3 cloves of garlic fresh parsley 200 g smoked bacon, kaizer or bacon 2 eggs 300 g sour cream 150 g yogurt vinegar (or lemon juice)