Romanian Spinach Soup with Eggs
This is an authentic Romanian spinach soup with eggs and garlic. Have you ever had soup topped with a fluffy omelet?
Servings: 4 servings
Calories: 469kcal
Ingredients
Soup:
- 2 lbs fresh spinach 1 kg, Note 1
- 1 tablespoon olive oil
- 1 medium onion
- 2.5 oz bacon or pancetta, 75 g, Note 2
- 1 small carrot
- 1 small piece of celeriac 2 oz/ 60 g, Note 3
- ½ teaspoon sweet paprika
- 6 cups vegetable broth or chicken stock, 1.5 liter
- 3 large garlic cloves
- ¼ cup heavy cream 60 ml
- 1 heaped teaspoon all-purpose flour
- 2-3 tablespoons fresh lemon juice to taste
- 1 handful dill
- fine sea salt and pepper
Omelet:
- 4 eggs
- 1 teaspoon butter
Instructions
Soup:
- Clean the fresh spinach, remove the stalks and chop the spinach roughly. You should have approximately 28 oz/ 800 g spinach left.2 lbs fresh spinach/ 1 kg
- Saute: 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.1 tablespoon olive oil + 1 medium onion + 2.5 oz bacon / 75 g
- Add vegetables: 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.1 small carrot + 1 small piece of celeriac
- Simmer spinach soup: 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. ½ teaspoon sweet paprika + 6 cups vegetable broth/ 1.5 liter + 3 large garlic cloves
- Separate only one egg; you will need the yolk for the soup. Set the egg white aside and use it for the omelet.
- Thicken soup: In a small bowl, whisk the egg yolk, cream, and flour. Add about one ladleful of soup to the mixture while whisking constantly. Take the soup off the heat and pour this mixture into the soup pot while whisking continuously. Do not let the soup cook anymore.¼ cup heavy cream60 ml + 1 heaped teaspoon all-purpose flour
- Adjust the taste with lemon juice, salt, and pepper. Stir about half of the chopped dill into the soup.2-3 tablespoons fresh lemon juice + half from 1 handful dill
Omelet:
- Whisk the remaining 3 eggs and the leftover egg white together. Add salt and pepper and the rest of the dill.fine sea salt and pepper
- Cook omelet: Melt the butter in a medium nonstick pan, pour in the eggs and cook the omelet.1 teaspoon butter
- Serve: Break the omelet into pieces and top the soup with it. Serve immediately with bread.
Notes
- Spinach: If you use frozen spinach, choose a variety in which the leaves are left whole or only roughly chopped. You will need about 14 oz/ 400 g frozen spinach; a bit more or less is fine.
- Bacon: If you only have bacon rashers, chop them into pieces.
- Celeriac: If you don't have it, don't replace it with celery stalks; it's better to use an extra carrot.
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