My mother's salad soup recipe

Name: My mother's salad soup recipe - Suzana K.
Ingredients: 2 large bunches of lettuce for 4 liters of water; a bunch of fresh dill; if unavailable; preserved dill can be used; 300 ml of full; fat yogurt; 250 ml of sour cream; 2 egg yolks; 5 cloves of garlic; a teaspoon of flour; salt.

Soups - My mother's salad soup recipe by Suzana K. - Recipia

Salad Soup - My Mother's Recipe Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes Number of servings: 4 Who doesn't remember the flavors of childhood? Salad soup is one of those recipes that brings back pleasant memories, reminding me of winter afternoons when I would come in frozen from outside and a bowl of hot soup, full of flavors and warmth, awaited me. This simple and quick recipe, combining green salad with yogurt and garlic, is perfect for cold days but can also be enjoyed on hot summer days, offering a sensation of freshness and good mood. Necessary ingredients: - 2 large bunches of green salad (approximately 300-400 g) - 4 liters of water - 1 bunch of fresh dill (or dried dill if unavailable) - 300 ml of full-fat yogurt (Greek yogurt is recommended for a creamier texture) - 250 ml of sour cream - 2 egg yolks - 5 cloves of garlic - 1 teaspoon of flour - salt, to taste Step-by-step preparation: 1. Preparing the salad: Start by washing the green salad thoroughly. It is recommended to rinse it in several waters to remove any impurities. Once you have washed the salad, let it drain in a colander until no water remains. We are talking about fresh salad, and this step is essential for achieving a delicious soup. 2. Chopping the salad: In a large pot, bring 4 liters of water to a boil. Meanwhile, cut the salad into thin strips, about 3 cm long. This size will ensure even cooking and a pleasant texture. 3. Boiling the salad: When the water starts to boil, add a teaspoon of salt and pour in the chopped salad. Add half of the chopped dill. Let it boil for 10 minutes, or until the salad turns dark green. This process will not only intensify its flavor but also make it easier to digest. 4. Adding the yogurt: After 10 minutes, take a cup of the broth and mix it with the yogurt in a bowl. It is important to mix well to avoid forming 'clumps' of yogurt in the soup. Once you have a smooth mixture, pour it into the pot with the soup, stirring constantly. 5. The garlic flavor: Use a garlic press to add the 5 crushed cloves of garlic to the soup. Garlic will add an extra layer of flavor and turn the dish into a true feast. 6. Preparing the sour cream: In a separate bowl, combine the sour cream with the teaspoon of flour and the 2 egg yolks. Mix well, ensuring there are no lumps. This step is essential for achieving a creamy and smooth sour cream. 7. Finalizing the soup: Remove the soup from the heat, add the sour cream and yolk mixture, and stir gently. Adjust the salt to taste and add the remaining chopped dill. Cover the pot and let the soup 'rest' for 10 minutes so that the flavors blend perfectly. 8. Serving: Salad soup can be served hot, but it is just as delicious cold on hot summer days. I like to accompany it with a crispy rosemary stick, which adds an extra note of flavor. Practical tips: - Vegan option: You can replace the yogurt and sour cream with plant-based alternatives made from soy or nuts for a vegan version. - Finding the balance of flavors: If you like a more sour soup, you can add a tablespoon of vinegar or lemon juice. - Storing the soup: It keeps very well in the refrigerator for 2-3 days. I recommend consuming it within 24 hours to enjoy its fresh taste. Nutritional benefits: Salad soup is an excellent choice for a healthy and nourishing meal. Green salad is rich in vitamins (A, C, K) and minerals, while yogurt and sour cream provide a dose of protein and probiotics, beneficial for digestion. Garlic is known for its antimicrobial and antioxidant properties. Frequently asked questions: 1. Can I use canned salad? It is not recommended, as the texture and flavor of fresh salad are essential in this recipe. 2. What else can I add to the soup? You can experiment with vegetables like carrots or celery to enrich the flavor. 3. Is salad soup good the next day? Yes, but it is recommended to consume it fresh to enjoy its optimal flavors. Salad soup is more than just a recipe; it is a story of childhood, a bond between tradition and innovation. I invite you to try it and discover the joy of authentic taste that will transport you back in time to the happy days of childhood. Enjoy your meal!