Ramson soup with Romanian poached eggs

Ramson soup with Romanian poached eggs – a delicious and healthy recipe, perfect for spring, bringing a touch of flavor and tradition in every bowl. This soup is based on ramsons, an aromatic plant with many nutritional benefits, appreciated not only for its unique taste but also for its detoxifying properties. Preparing this soup is simple, and the result is a comforting meal, ideal for any occasion.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 1-2 bunches of fresh ramsons (about 300-400g)
- 2 liters of chicken broth (or water, if you prefer a vegetarian option)
- 400 ml of 0.1% fat yogurt
- 4 fresh eggs
- 2 tablespoons of vinegar
- 1 piece of smoked pork rind (about 100g)
- 1 tablespoon of bell pepper paste
- Salt
- Freshly ground pepper

Step by step for a perfect soup:

1. Preparing the ramsons: Start by cleaning the ramsons. Break off the stems and remove any wilted leaves. Wash them well under cold running water to remove any impurities. Then, drain them to remove excess water.

2. Preparing the soup base: In a multicooker pot, pour in the 2 liters of chicken broth. Add the washed ramsons, bell pepper paste, and diced smoked pork rind. Season with salt and pepper to taste. This mixture will give the soup a rich aroma and delicious flavor.

3. Cooking in the multicooker: Set the pot to the STEW program for 30 minutes with the lid closed. This cooking method will allow the ingredients to combine harmoniously, giving them time to release their flavors.

4. Preparing the eggs: While the soup is boiling, put a pot of water to boil, adding a teaspoon of salt and the vinegar. When the water is boiling, carefully add the eggs one by one. Let them boil for 3 minutes to achieve soft poached eggs. If you prefer the eggs to be more well-done, you can leave them a few minutes longer. Use a slotted spoon to carefully remove them from the water.

5. Finalizing the soup: Once the cooking time is up, unplug the multicooker. In a bowl, mix the yogurt with a ladle of hot soup to temper it and prevent curdling. Stir well and adjust the taste with salt and pepper as desired.

6. Serving: Pour the soup into deep plates and carefully place a poached egg in each serving. You can garnish with fresh ramson leaves for an extra touch of color and flavor.

Suggestions and variations:
- If you want a heartier version, you can add diced potatoes to cook along with the ramsons.
- Instead of smoked pork rind, you can use bacon or ham to add a smoky and delicious flavor.
- For a vegetarian version, omit the pork rind and use vegetable broth as a base.

Nutritional benefits:
Ramsons are an excellent source of vitamins, minerals, and antioxidants. They are known for their detoxifying properties, helping to purify the body. Yogurt adds a creamy note and beneficial probiotics for digestion, while eggs provide quality protein.

Frequently asked questions:
- Can I use dried ramsons?: It is recommended to use fresh ramsons, as their flavor is much more intense. Dried ramsons will not provide the same taste to the soup.
- Can I freeze the soup?: Yes, the soup can be frozen, but it is recommended not to add the eggs before freezing. Add them only when serving.
- What other recipes can it be paired with?: This soup pairs perfectly with warm homemade bread or flavored croutons. Additionally, a glass of dry white wine will wonderfully complement the flavors.

A personal note: I fondly remember spring days when I would go with my grandmother to the forest to pick ramsons. This soup brings back that special moment. Perhaps because of this feeling, each spoonful of this soup warms my heart and brings a smile to my face.

So, I wish you a good appetite in preparing this ramson soup with Romanian poached eggs! Enjoy every bite and savor the authentic flavors of culinary tradition.

 Ingredients: 1-2 grams wild garlic, 2 liters chicken soup, 400 ml yogurt 0.1% fat, 4 eggs, 2 tablespoons vinegar, 1 piece of smoked pork rind without fat, 1 tablespoon tomato paste, salt, freshly ground pepper.