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spinach soup with eggs in a white bowl served with lemon slices
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5 from 2 votes

Romanian Spinach Soup with Eggs

Typical Romanian spinach soup with egg and garlic. Have you ever had soup topped with fluffy omelet?
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: Romanian
Servings: 4
Calories: 469kcal
Author: Adina

Ingredients

  • 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

Instructions

Soup:

  • 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.

Omelet:

  • 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.

Video

Notes

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

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