Green salad soup

Name: Green salad soup - Lucretia E.
Ingredients: 2 salads; 3 green onions; 1 carrot; 1 onion; 300 g sour cream; 3 eggs; 3 cloves of garlic; 2 tablespoons of vinegar; salt; pepper; 2 tablespoons of butter

Soups - Green salad soup by Lucretia E. - Recipia

Green Salad Soup with Sour Cream and Vinegar Every time I make this soup, I find myself wondering again whether I prefer the traditional borscht or this version with sour cream and vinegar. I'm not a fan of borscht with sour cream – for me, borscht is all about the sourness and greens, but surprisingly, this combination works really well. The sour cream feels different, and the vinegar adds a unique freshness. If you have some salad leaves on hand, it's worth trying. Quick Info Total time: about 35-40 minutes Preparation time: 10-15 minutes (depending on how quickly you handle the greens) Cooking time: 20-25 minutes Servings: 6-8 (depends on how large you cut the salad and how hearty you want the bowls) Difficulty: easy Recipe type: spring or summer soup, for lunch or dinner Ingredients 2 medium green lettuces 3 green onions 1 carrot 1 onion 300 g sour cream 3 eggs 3 cloves of garlic 2 tablespoons vinegar salt pepper 2 tablespoons butter Preparation Method 1. Wash the salad leaves as thoroughly as possible and let them drain. Cut them into thin strips – not too thin, but not too thick either. If the stems are very tough, you can remove them. 2. Slice the green onions into rounds and finely chop the dry onion. Grate the carrot on a large grater. 3. Place a pot on the stove, melt the butter, and add the green onions, dry onion, and grated carrot. Sauté them over medium heat just until they soften, without browning. 4. Add all the chopped salad over the sautéed vegetables. Stir and let them cook together for another 2-3 minutes. The salad will wilt quickly; it doesn't need to stay on the heat for long. 5. Pour about 3 liters of water into the pot. Cover with a lid and let it simmer over medium heat for about 15 minutes. The salad should soften but not completely break down. 6. Meanwhile, mix the sour cream with the eggs in a large bowl. Whisk well until smooth. 7. When the soup is hot, take a ladle of the broth and add it to the sour cream and egg mixture, stirring continuously. Do this 2-3 times until the mixture reaches the temperature of the soup in the pot – it's important that the sour cream and eggs don't curdle when added to the hot soup. 8. Reduce the heat to low or even remove the pot from the heat. Slowly pour the sour cream and egg mixture into the pot, stirring gently. 9. Add the grated or crushed garlic, then add the 2 tablespoons of vinegar. Adjust the salt and pepper to taste. Stir and let it simmer on low heat for another 5 minutes. 10. Turn off the heat. The soup is ready and can be served immediately or allowed to sit for a bit. Why I Make This Recipe Often I make this soup especially when I have fresh green lettuce. It's quick to prepare, filling, and different from the usual borscht soups. The sour cream and vinegar completely change it from what I initially expected, and I love that I don't need too many ingredients on hand. Tips and Variations Tips It's important not to let the vegetables burn at the beginning; just let them soften a bit. Temper the sour cream with the hot broth to prevent the eggs from curdling or the sour cream from separating. If the garlic is very strong, you can use less or add it gradually and taste. Substitutions Instead of vinegar, you can use lemon juice. Green lettuce can be replaced with young spinach if you have it on hand. You can choose either full-fat or low-fat sour cream, depending on your preference, but the creamier it is, the richer the soup will be. Variations You can add fresh dill or parsley at the end for extra freshness. If you prefer, you can add a bit of hot pepper, but it's not mandatory. The soup also works well with red onion for a slightly different flavor. Serving Ideas You can serve it with fresh bread or simple croutons. It pairs well with extra sour cream for those who want it. It is just as good warm or slightly cooled, depending on the season. Frequently Asked Questions 1. Can I use iceberg lettuce or another type of lettuce? For the best texture, I recommend classic green lettuce, but iceberg will work too. However, iceberg is crunchier and doesn't wilt as well. 2. Can I skip the sour cream altogether? You can omit the sour cream, but the final result won't be as creamy. The soup will resemble more of a sour greens broth. 3. How sour does the soup get with the 2 tablespoons of vinegar? The sourness is moderate. If you prefer it more sour, you can add a little extra vinegar at the end. 4. What type of sour cream is suitable for the soup? A fermented sour cream with 20-25% fat works well. Low-fat sour cream may curdle more easily. 5. Can I add meat or other proteins? This recipe is designed as a vegetable soup, but if you want, you can add small cubes of cooked chicken breast at the end. Nutritional Values Approximately, per average serving: Calories: 170-200 kcal Protein: 7-9 g (from the eggs and sour cream) Fat: 12-15 g Carbohydrates: 8-10 g The values are approximate and depend largely on the type of sour cream used and the size of the servings. The soup has a moderate fat and protein content, without heavy or fried ingredients. Storage and Reheating The soup keeps well in the fridge in a sealed container for up to 3 days. When reheating, use low heat and avoid rapid boiling to prevent the sour cream from curdling. If you've already added fresh greens at the end, taste before serving; sometimes the flavor diminishes after a day. After two days, the taste and texture start to change slightly, but the soup is still good. I do not recommend freezing this soup, as the sour cream and eggs will change texture.

Preparation

We wash the lettuce leaves well and cut them into thin strips. In a cooking pot, we melt the butter and sauté the sliced green onions and finely chopped dry onions. We also add the grated carrot and immediately put in the lettuce, sautéing for about 2-3 minutes. We pour in water (about 3 liters), cover with a lid, and let it boil for approximately 15 minutes. In a bowl, we mix the sour cream with the eggs, then gradually pour the hot soup over this mixture until it reaches the temperature of the water in the pot. We pour all the sour cream mixture into the pot and stir. We add the vinegar and the garlic, grated or minced, adjust the salt and pepper, let it boil for another 5 minutes, and then turn off the heat. Enjoy your meal!

Green salad soup

Preparation

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