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Romanian Spinach Soup with Eggs

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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

Typical Romanian spinach soup with egg and garlic. Have you ever had soup topped with fluffy omelet?
5 from 2 votes
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Course: Soup
Cuisine: Romanian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 469kcal
Author: Adina


  • 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



  • Clean the fresh spinach, remove the stalks and chop the spinach roughly. You should have approximately 800 g/ 28 oz spinach left.
  • 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.
  • In the meantime roughly grate the carrots and the celeriac. Add both to the pot and stir for a couple of minutes more.
  • Add the wet spinach (or the frozen and thawed one) and stir for a few minutes until the spinach is wilted.
  • 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.
  • In the meantime, separate only one egg. Set the egg white aside and use it for the omelet.
  • 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.
  • Adjust the taste with lemon juice, salt, and pepper. Stir about half of the chopped dill into the soup.


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


Serving: 1/4 of the soup and omelet | Calories: 469kcal | Carbohydrates: 31g | Protein: 31g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 233mg | Sodium: 1436mg | Fiber: 7g | Sugar: 10g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating

Evi @ greenevi

Thursday 20th of April 2017

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


Thursday 20th of April 2017

YES PLEASE! I'd like 3 bowls of this! THANKS ;)

Laura Dembowski

Wednesday 19th of April 2017

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.


Wednesday 19th of April 2017

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.


Wednesday 19th of April 2017

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


Wednesday 19th of April 2017

Yes, I am so ready for spring it hurts. :) :) 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. :)