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Transylvanian Lettuce Soup with Smoked Bacon, Herb Omelette Ribbons, and Garlic Buttermilk
The beloved springtime soup of Transylvania: tender fresh lettuce leaves wilted in smoked bacon broth, layered with ribbons of fluffy egg omelette, spring garlic, and tangy buttermilk.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Fresh garden lettuce heads, washed and torn into bite-sized pieces3 piece
- Smoked pork bacon, sliced120 g
- Large eggs3 piece
- Garlic cloves or green garlic, minced4 clove
- Tangy buttermilk or sour cream250 ml
- Fresh dill, chopped2 tbsp
- All-purpose flour1 tbsp
- Salt1 tsp
Preparation Steps
1
In a pot, fry smoked bacon pieces for 4-5 minutes until crisp and fat renders. Remove bacon, keeping fat in pot.
5 min timer
2
Beat eggs with salt and fry into a thin omelette. Roll and slice into 1 cm thick ribbons.
4 min timer
3
In the bacon pot, stir in flour and garlic, cook 30 seconds, then pour in 1.5 liters warm water. Bring to a simmer, add torn lettuce leaves, and cook for just 3-4 minutes.
4 min timer
4
Stir in crisp bacon, omelette ribbons, buttermilk, and chopped dill. Adjust seasoning with salt and vinegar to taste. Serve warm or at room temperature.
3 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
