Where Is My Spoon Recipes Soup Romanian Spinach Soup with Eggs

Romanian Spinach Soup with Eggs

by Adina 21/04/2020 15 comments

spinach soup with eggs in a white bowl served with lemon slices
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Typical Romanian spinach soup with eggs and garlic. Have you ever had soup topped with a fluffy omelet?


Omelet Soup with Spinach

Spinach soup with eggs or, better said, with a fluffy dill omelet on top. Easy, healthy and so full of flavor. One of the best ways of enjoying fresh spinach.


Romanian Spinach Soup with Omelet


This omelet soup used to be one of my favorite spring dishes as a teenager, but we would only have it once or twice every spring when the fresh spinach and dill were plentiful at the market.

The recipe is just delicious: the comforting spinach taste is there, uplifted a bit by the use of fresh lemon juice, the bacon gives it even more of a hearty flavor, the dill and the garlic ensure that you have enough aroma and the fluffy omelet on top makes everything even more interesting. One slice of bread on the side will make spinach soup a complete meal.

And should you want to try another seasonal Romanian soup served with an omelet, try this amazing rhubarb soup.





  • I used four large bunches of fresh spinach.
  • I weighed the spinach after removing the stalks and I had about 800 g/ 28 oz spinach left.
  • You could replace the fresh spinach with about 400 g/ 14 oz frozen spinach, but in this case, I must say that fresh spinach is the better choice.
  • If you use frozen spinach, choose a variety where the spinach leaves are left whole or are only roughly chopped.


  • Carrots and celeriac.
  • If you cannot find celeriac, don’t replace it with celery sticks, they don’t really fit here. Use more carrots instead.


  • The bacon cubes make the soup nice and hearty, but if you want to keep this recipe vegetarian, you can definitely leave out the bacon.


  • It is best to use fresh dill.


Romanian Spinach Soup with Omelet



Tips making spinach soup

  • Use mature spinach with larger, firmer leaves. Baby spinach is not suitable for making this soup with eggs.
  • Don’t replace celeriac with celery sticks, they would remain rather crunchy and present, while celery root is soft and more fitting here. If you cannot find it, use more carrots.
  • You will have to temper the egg yolk-flour-cream mixture before you add it to the soup, otherwise, the egg yolk will scramble.
  • To temper, slowly add one ladleful liquid from the hot soup, while whisking continuously.
  • Slowly pour this mixture into the pot, but don’t let it come to a boil anymore.
  • Take care not to overcook the omelet, it should be soft and fluffy and not dry. I usually remove the pan from the heat shortly before the omelet is almost done, the residual heat from the pan will help it cook without letting it becoming too dry.

More Romanian soups?

Romanian Meatball Soup – Ciorba de perisoare – Hearty and comforting, and traditional, this is one of the most popular soups in Romania.

Vegetable Meatball Soup – This is one of my favorites!

Creamy Carrot Soup with Milk – My favorite creamy carrot soup made with milk, only a few ingredients, but so much flavor.

Romanian White Bean Soup – With tender spare ribs pieces, vegetables, and tarragon.

Semolina Dumpling Chicken Soup – The most cooked Romanian soup.


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romanian soup with spinach and omelet on top


spinach soup with eggs in a white bowl served with lemon slices

Romanian Spinach Soup with Eggs

Yield: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Typical Romanian spinach soup with egg and garlic. Have you ever had soup topped with fluffy omelet?


  • 1 kg/ 2.2 lbs fresh spinach (See note)
  • 1 tablespoon olive oil
  • 1 medium onion
  • 75 g/ 2.6 oz bacon cubes
  • 1 small carrot
  • 1 small piece of celeriac, about 50 g/ 1.7 oz
  • ½ teaspoon sweet paprika
  • 1,5 liter/ 51 fl.oz/ 6 cups vegetable broth or chicken stock
  • 3 large garlic cloves
  • 50 ml/ 1.7 fl.oz/ ¼ cup heavy cream
  • 1 heaped teaspoon all-purpose flour
  • 2-3 tablespoons fresh lemon juice, to taste
  • 1 handful dill
  • fine sea salt and pepper
  • 4 eggs
  • 1 teaspoon butter



  1. Clean the fresh spinach, remove the stalks and chop the spinach roughly. You should have approximately 800 g/ 28 oz spinach left.
  2. Heat the oil in a large pot. Add the finely chopped onion and the bacon cubes and cook for a couple of minutes or until the onions are translucent.
  3. In the meantime roughly grate the carrots and the celeriac. Add both to the pot and stir for a couple of minutes more.
  4. Add the wet spinach (or the frozen and thawed one) and stir for a few minutes until the spinach is wilted.
  5. Add the paprika powder, stir a few times, then add the vegetable broth or chicken stock. Cover and cook gently for about 10 minutes. Add the thinly sliced garlic cloves and cook for 5 minutes more.
  6. In the meantime, separate only one egg. Set the egg white aside and use it for the omelet.
  7. In a small bowl, whisk together the egg yolk, cream, and flour. Add about one ladleful of soup to the mixture while whisking all the time. Take the soup off the heat and pour this mixture into the soup pot while whisking continuously. Do not let the soup cook anymore.
  8. Adjust the taste with lemon juice, salt, and pepper. Stir about half of the chopped dill into the soup.


  1. Whisk the remaining 3 eggs and the leftover egg white together. Add salt and pepper and the rest of the dill.
  2. Melt the butter in a medium nonstick pan, pour in the eggs and cook the omelet.
  3. Break the omelet into pieces and top the soup with it.
  4. Serve immediately with bread.


If you use frozen spinach, choose a variety where the spinach leaves are left whole or are only roughly chopped. You will need about 400 g/ 14 oz frozen spinach, a bit more or less is fine.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the soup and omelet
Amount Per Serving: Calories: 469Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 233mgSodium: 1436mgCarbohydrates: 31gFiber: 7gSugar: 10gProtein: 31g

Nutrition information isn’t always accurate.


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Shashi at Savory Spin 18/04/2017 - 12:39

Adina, I feel for you! I cannot even fathom snow towards the end of April – it’s been super warm here in Atlanta for this time of the year with temps hitting the 80s for several days in a row – but, am still enjoying my soups and seeing I love spinach so much, this is one I could get down with! By the way, so love your pairing of an omelet with this delightful soup!

KR 18/04/2017 - 13:33

We have at the moment snow…:(
Very interesting recipe, I like this omelet idea:)

Brie 18/04/2017 - 14:04

Looks like we’re skipping spring this year and heading straight to summer weather complete with flip-flops and shorts πŸ™‚ I was hoping to wear sweaters for at least another week or two. Oh well, the heat won’t keep me from digging into this tasty soup filled with so many veggies. And I agree with the other comments, the omelet is inspired!

Balvinder 18/04/2017 - 15:03

We celebrate vaisakhi during Easter and I hosted a yoga and meditation retreat for girl friends at my home. This spinach soup looks so filling with loads of fiber, protein and flavor. The addition of eggs sounds very interesting to me.

[email protected]'s Recipes 18/04/2017 - 16:17

Snow in April!! My husband would love that! The soup looks delicious and warming, perfect for the unseasonably cold weather.

Dawn - Girl Heart Food 18/04/2017 - 18:25

We had a lovely Easter weekend here. Though, it is a bit colder this week! When I was a kid I would definitely not eat spinach. Now? I eat it all the time! I’ve had egg drop soup before, but nothing like this! Like the addition of the omelet in there for extra protein and flavour!

Cheyanne @ No Spoon Necessary 18/04/2017 - 21:12

Glad you guys had a nice Easter, but OMG snow still?? I’m sending warm weather vibes your way!! This soup looks delish, girlfriend! I’m a huge fan of spinach, so this is right up my alley. Plus, that fluffy omelet on top sounds really intriguing! Cheers!

Sissi 18/04/2017 - 21:55

What an unusual soup! Topped with an omelette! (I love the rest of ingredients too, but any egg appearance always makes me forget the rest and bookmark it). I hope you have had wonderful Easter. I’m sure you have eaten amazing dishes….

Valentina | The Baking Fairy 19/04/2017 - 14:10

I absolutely LOVE spinach, and this soup is such a great way to enjoy it! I can’t say I’ve ever had spinach soup, though I do put it in my minestrone πŸ™‚ The omelette addition is so clever!

allie 19/04/2017 - 14:43

Hi Adina – you sure make me chuckle with all the comments about your kids and spinach. So funny. My kids used to do the same. I have four boys and now I just have one who will not eat spinach – and it’s his birthday today. Hudson is 7 and he has Down syndrome and autism. He refuses to eat most vegetables and fruits and so I have to be VERY creative. It’s a challenge for sure. He has very few words and so we have lots of silent food battles!!! Ha ha. I know I will love this soup Adina. It sounds wonderful with the dill and spinach! I’m sorry to hear you are still experiencing snow. Mother Nature can be cruel, esp. when the calendar says spring. I hope many sunny, spring days are headed your way very soon! XO

Adina 19/04/2017 - 14:53

Yes, I am so ready for spring it hurts. πŸ™‚ πŸ™‚ Happy Birthay to Hudson, I read about him on your blog, he is a sweet boy but I can imagine how difficult it can be for you at times. It lifts my spirits when you say that your other boys USED TO do the same with vegetables, it gives me hope. πŸ™‚

Monica 19/04/2017 - 14:49

I love tossing spinach in any soup to freshen it up. This one is right up my alley with the omelette. What a fabulous idea. Thanks for sharing.

Laura Dembowski 19/04/2017 - 18:01

I must admit I am not a huge spinach fan either, but I love kale, so I usually swap the two. This soup looks so comforting and I love that is full of nourishing ingredients.

GiGi 20/04/2017 - 00:36

YES PLEASE! I’d like 3 bowls of this! THANKS πŸ˜‰

Evi @ greenevi 20/04/2017 - 16:45

I think I’ve never had a spinach soup, but I’m sure I’d love it, especially with lots of fresh dill!!


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