Green salad soup with scraps

Name: Green salad soup with scraps - Elena M.
Ingredients: 1 large head of green lettuce; 2; 3 green onion stalks; 2; 3 tablespoons of oil; 2 tablespoons of flour; 1 teaspoon of paprika; 1 egg; 200 g of sour cream (24% fat); salt; ground pepper; 1 lemon; 1 small yogurt; 3; 4 cloves of garlic

Soups - Green salad soup with scraps by Elena M. - Recipia

Green salad soup with egg shreds Last week I rediscovered this soup after a long time. My grandmother sparked my craving, and it was a good opportunity for me to return to a recipe that, although simple, is perfect for days when you want something sour and refreshing. I made it just as I did the first time, without complicating things. Quick info Total time: approx. 50-60 minutes Preparation time: 20-25 minutes Cooking time: 30-35 minutes Servings: 4-6 Difficulty: easy Recipe type: traditional summer soup Ingredients 1 large head of green lettuce 2-3 green onions 2-3 tablespoons oil 2 tablespoons flour 1 teaspoon sweet paprika 1 egg 200 g sour cream with 24% fat salt and ground pepper, to taste 1 lemon (for juice) 1 small yogurt (approx. 125 g) 3-4 cloves of garlic Preparation method 1. Wash the green onions and slice them thinly. In a larger pot, heat the oil and add the onions. Sauté for 2-3 minutes until softened. 2. Sprinkle the 2 tablespoons of flour over the sautéed onions. Mix quickly to prevent sticking. Add the paprika, mix immediately, then pour in 2-3 liters of cold water to avoid lumps. Bring everything to a boil over medium heat. 3. While the soup base is boiling, wash the lettuce leaf by leaf. Let it drain in a sieve or colander. Cut the lettuce into fairly wide strips, not too small. 4. Once the water starts boiling, add the chopped lettuce. Cover and let it boil for 10-15 minutes until the leaves soften, but do not let them disintegrate. 5. In a bowl, beat the egg with a pinch of salt. Add the sour cream and mix well until you get a homogeneous mixture. 6. When the lettuce is cooked, start pouring the beaten egg with sour cream into the pot in a thin stream, stirring gently with a fork to form "shreds." Take a bit of hot liquid from the pot and add it to the egg and sour cream mixture to raise its temperature and avoid sudden coagulation. 7. Adjust with salt and pepper. Squeeze the juice from one lemon and pour it into the pot while stirring. Let the soup come to a boil or two, then turn off the heat. 8. Let it cool for 10-15 minutes. 9. Separately, mix the yogurt with the crushed garlic. If you want, you can add this mixture directly to the plate when serving or directly into the pot after the soup has stopped boiling. Why I make this recipe often Green salad soup is great in the summer, being refreshing and quite light. It’s quick to prepare, doesn’t require fancy ingredients, and you can easily play with the acidity or spices to your taste. If you have slightly wilted lettuce, no problem, it works very well. Tips and variations Tips The lettuce should be well washed, especially if it’s from the garden. When adding the flour, mix quickly to avoid sticking. If you pour the egg and sour cream mixture directly into the boiling soup without tempering it, it may curdle. Substitutions You can use garlic instead of green onions or even omit it completely if you prefer. Garlic can also be added only at the end. The sour cream can be lighter, but it won’t be as creamy. Lemon can be replaced with vinegar if you don’t have it on hand. Variations Some people use only egg without sour cream, but the result isn’t as rich. You can also sour it with borscht, to taste. At the end, you can sprinkle herbs (dill or parsley), although I leave it plain. Serving ideas The soup can be served both hot and cold. You can add the garlic yogurt directly to the plate. It goes well with fresh bread or even polenta if you’re in the mood. Frequently asked questions 1. What kind of green lettuce is suitable for soup? Classic green lettuce, not iceberg or other very hard varieties. Tender ones, even slightly wilted, are suitable. 2. Can the soup be made without flour? You can omit the flour, but the soup will be thinner. The flour helps to slightly thicken the broth and give it body. 3. Is 24% sour cream needed, or can a lighter one work? A lighter sour cream can work, but the consistency won’t be as creamy, and the taste won’t be as rounded. 4. Can I sour the soup with something other than lemon? Yes, you can use vinegar or borscht, depending on what you have and what you like. 5. Does the soup keep in the fridge or is it only served fresh? It keeps well in the fridge for 1-2 days and is also very good cold. Nutritional values Approximately, one serving (without bread and extra yogurt) has about 130-170 kcal. Protein: 5-7 g Fat: 10-12 g Carbohydrates: 7-10 g Values may vary depending on how much sour cream or yogurt you use and how sour you make the soup. It’s a light soup, suitable for warmer days. Storage and reheating Green salad soup should be kept in the fridge, covered, for a maximum of 2 days. It can be consumed cold or lightly reheated, but do not boil it again as the egg and sour cream may become grainy. If you add garlic with yogurt, it’s better to add them to each plate, not to the whole pot, so it doesn’t become bitter or change its taste if it sits too long.

Green salad soup with scraps

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