Salad soup

Salad soup with eggs and sour cream – a recipe that brings smiles and warmth to the soul

Do you know those recipes that are more than just simple combinations of ingredients? This salad soup is one of them, with deep roots in culinary tradition and pleasant childhood memories. I inherited it from my mother, and over time I have made a few personal improvements, turning it into a dish that delights not only the taste but also the heart. Today, I will gladly share my recipe for salad soup, which promises to become your family's favorite.

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Number of servings: 6-8

Ingredients

- 2-3 medium carrots
- 2 parsley roots
- 2 onions
- 2 yellow peppers
- 3 heads of lettuce (use 4 if small)
- 2-3 green garlic stalks
- 1 container of sour cream
- 2 small yogurts
- 1 bay leaf
- 3 tablespoons of rice
- Fresh dill (to taste)
- Fresh lovage (to taste)
- Salt and pepper (to taste)
- Vegeta (optional, I use it due to tradition)
- Eggs (one per serving)
- Bors (to taste)
- 2-3 tablespoons of sunflower oil

Necessary utensils

- A 5-liter pot
- A knife
- A cutting board
- A mixing bowl
- A wooden spoon

Step by step for a perfect soup

1. Preparing the ingredients: Start by peeling and washing all the vegetables well. Cut the carrots and parsley roots into small cubes, and the onions and yellow peppers into strips or cubes, as preferred. The green garlic can be finely chopped. These vegetables will add a rich flavor and vibrant color to your soup.

2. Sautéing the vegetables: In a 5-liter pot, add the oil and heat it over medium heat. Add the onion, carrot, parsley root, and yellow pepper. Sauté the vegetables for 5-7 minutes until they become slightly translucent and release their aromas. This step is essential for intensifying the flavor of the soup.

3. Boiling: Add warm water to the pot, enough to cover the vegetables. Season with salt, pepper, and vegeta. Add the bay leaf and let the soup simmer for about 20 minutes. Here, the vegetables will cook, and the flavors will blend beautifully.

4. Adding the lettuce and rice: Meanwhile, clean and wash the three heads of lettuce. When the vegetables in the pot are ready, cut the lettuce into wider strips and add it along with the washed rice. Let the soup boil for another 10-15 minutes until the rice is cooked.

5. Mixing the sour cream: In a bowl, mix the sour cream and yogurt with the two egg yolks. This mixture will add a delicious creaminess to the soup. Take a ladle of hot soup and pour it over the sour cream mixture, stirring constantly to avoid curdling the eggs.

6. Finishing the soup: Pour the mixture back into the pot, add bors to taste, and crack an egg into each serving of soup. Do not stir, to keep the eggs intact, thus forming delicious poached eggs. Season with fresh dill and lovage to taste.

7. Serving the soup: The salad soup is served hot, alongside a slice of homemade bread or a hot pepper, which can add a spicy note. You can enjoy this soup with a glass of yogurt or a glass of dry white wine for a perfect contrast.

Useful tips

- Tricks for a more aromatic soup: You can add a bunch of fresh parsley at the end for an extra freshness.
- Vegetarian option: You can exclude the eggs and bors for a lighter version.
- Substitutions: If you don't have green garlic, you can use regular garlic, but add it cautiously so it doesn't overpower the other flavors.
- Calories and nutritional benefits: This soup is rich in vitamins due to the fresh vegetables, and the sour cream and yogurt provide calcium. A serving has about 150-200 calories, making it a healthy choice for a light meal.

Frequently asked questions

1. Can I use other vegetables?
Yes, you can add zucchini or spinach to vary the recipe.

2. How long does the soup keep in the fridge?
The soup keeps well in the fridge for 2-3 days, but it is recommended not to add the eggs until serving.

3. Is this recipe suitable for vegans?
For a vegan version, you can exclude dairy products and eggs, using tofu or other protein sources.

4. What other dishes can it be combined with?
This soup pairs perfectly with a fresh green salad and a cheese pie or a vegetable tart.

Personal note

This salad soup always takes me back to my childhood when my mother prepared it with love. Its aroma reminds me of warm summer days spent around the table with family. Each spoonful is a perfect blend of tradition and innovation, and serving it with a fresh hot pepper gives it an authentic taste. I encourage you to try it and adapt it to your own taste!

I hope this salad soup recipe quickly becomes a favorite in your family! Enjoy every moment spent in the kitchen and delight in the delicious results!