Romanian Lettuce and Bacon Soup
Romanian lettuce and bacon soup turns humble lettuce into a creamy, smoky, tangy bowl of comfort with tender greens, soft eggs, dill, and crisp bacon.
This soup is known in many Romanian kitchens as supă de salată. It is quick, cheap, and deeply satisfying. The lettuce wilts into the hot broth, the bacon adds savory depth, and a sour cream finish makes the soup silky without feeling heavy.
Why You’ll Love This Recipe
- Big flavor from simple ingredients: Smoked bacon, garlic, onion, dill, and vinegar make the broth bright and savory.
- Creamy but not too rich: Sour cream and milk give the soup a smooth texture while keeping it light enough for any day.
- Fast weeknight cooking: Lettuce softens in minutes, so the whole pot comes together quickly.
- A smart way to use lettuce: This recipe saves romaine or leaf lettuce before it wilts in the fridge.
Fabian’s Budget Tip: Use the outer lettuce leaves that are too sturdy for salad. They soften beautifully in hot broth. If bacon is pricey, use a smaller amount and add a pinch of smoked paprika for extra smoky flavor.
Ingredients (Serves 4)
- 6 oz smoked bacon, chopped (170 g)
- 1 medium yellow onion, finely chopped (150 g)
- 4 garlic cloves, minced (12 g)
- 2 large heads romaine or leaf lettuce, chopped into wide strips, about 12 oz (340 g)
- 4 cups vegetable or chicken broth (950 ml)
- 1 cup whole milk (240 ml)
- 3/4 cup sour cream (180 g)
- 4 large eggs
- 2 tablespoons white vinegar or fresh lemon juice (30 ml), plus more to taste
- 1/4 cup fresh dill, chopped (10 g)
- 1/2 teaspoon fine salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Step-by-Step Instructions
1. Cook the Bacon
Place the chopped bacon in a large soup pot over medium heat. Cook for 5 to 7 minutes, stirring often, until the fat renders and the edges turn crisp and golden. Your kitchen should smell smoky and savory.
Spoon out about one third of the bacon and set it aside for serving. Leave the rest of the bacon and the drippings in the pot.
2. Soften the Onion and Garlic
Add the onion to the pot. Cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown, because it can turn bitter.
3. Wilt the Lettuce
Add the chopped lettuce in handfuls. Stir after each handful so the leaves touch the hot bacon drippings. The lettuce will shrink quickly and turn a deeper green. Cook for 2 minutes, until the edges look silky and wilted.
4. Simmer the Broth
Pour in the broth and scrape the bottom of the pot to lift up the browned bits. Bring the soup to a gentle simmer. Cook for 6 to 8 minutes, until the lettuce is tender but still has a little body.
5. Temper the Sour Cream and Milk
In a medium bowl, whisk the sour cream and milk until smooth. Slowly whisk in 1 cup of hot broth from the pot. This warms the dairy gently and helps stop it from curdling.
Lower the heat to gentle. Stir the warmed sour cream mixture back into the soup. The broth should turn pale, creamy, and lightly glossy.
6. Add the Eggs
For soft egg ribbons, beat the eggs in a bowl. Stir the soup in a slow circle and drizzle in the eggs. Let them set for a few seconds, then stir gently. You should see tender yellow ribbons floating through the creamy broth.
For a heartier texture, softly scramble the eggs in a small pan, then stir them into the soup just before serving.
7. Season Until Bright
Add the vinegar or lemon juice, dill, salt, and black pepper. Taste the soup. It should feel creamy first, then smoky, then lightly tangy at the end. Add a little more vinegar or lemon juice if the broth tastes flat.
8. Serve Hot
Ladle the soup into bowls. Top each bowl with the reserved crisp bacon and extra dill. Serve while hot, when the broth is silky and the bacon still has a little crunch.
Expert Troubleshooting & FAQs
Why did my sour cream curdle?
The heat was probably too high, or the sour cream went into the pot cold. Always whisk hot broth into the sour cream and milk first. Then keep the soup at a gentle heat after adding the dairy.
Can I use iceberg lettuce?
Yes, but romaine or leaf lettuce gives better flavor and texture. Iceberg turns softer and milder, so add extra dill, garlic, and a splash more vinegar to wake it up.
Can I make this soup without bacon?
Yes. Use 2 tablespoons olive oil or butter to cook the onion and garlic. Add a pinch of smoked paprika for a gentle smoky note. Vegetable broth works well for a meatless version.
How do I keep the eggs soft?
Add the eggs after the soup is creamy and gently hot, not boiling. If the soup bubbles hard, the eggs can turn rubbery. Stir slowly and let the eggs set in soft ribbons.
How should I store leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Do not boil it, because the dairy and eggs can separate.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 360
- Protein: about 18 g
- Carbs: about 13 g
- Fats: about 27 g
Romanian Lettuce and Bacon Soup
Ingredients
- 6 oz smoked bacon, chopped (170 g)
- 1 medium yellow onion, finely chopped (150 g)
- 4 garlic cloves, minced (12 g)
- 2 large heads romaine or leaf lettuce, chopped into wide strips, about 12 oz (340 g)
- 4 cups vegetable or chicken broth (950 ml)
- 1 cup whole milk (240 ml)
- 3/4 cup sour cream (180 g)
- 4 large eggs
- 2 tablespoons white vinegar or fresh lemon juice (30 ml), plus more to taste
- 1/4 cup fresh dill, chopped (10 g)
- 1/2 teaspoon fine salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Instructions
- 1. Cook the Bacon. Place the chopped bacon in a large soup pot over medium heat. Cook for 5 to 7 minutes, stirring often, until the fat renders and the edges turn crisp and golden. Your kitchen should smell smoky and savory. Spoon out about one third of the bacon and set it aside for serving. Leave the rest of the bacon and the drippings in the pot.
- 2. Soften the Onion and Garlic. Add the onion to the pot. Cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown, because it can turn bitter.
- 3. Wilt the Lettuce. Add the chopped lettuce in handfuls. Stir after each handful so the leaves touch the hot bacon drippings. The lettuce will shrink quickly and turn a deeper green. Cook for 2 minutes, until the edges look silky and wilted.
- 4. Simmer the Broth. Pour in the broth and scrape the bottom of the pot to lift up the browned bits. Bring the soup to a gentle simmer. Cook for 6 to 8 minutes, until the lettuce is tender but still has a little body.
- 5. Temper the Sour Cream and Milk. In a medium bowl, whisk the sour cream and milk until smooth. Slowly whisk in 1 cup of hot broth from the pot. This warms the dairy gently and helps stop it from curdling. Lower the heat to gentle. Stir the warmed sour cream mixture back into the soup. The broth should turn pale, creamy, and lightly glossy.
- 6. Add the Eggs. For soft egg ribbons, beat the eggs in a bowl. Stir the soup in a slow circle and drizzle in the eggs. Let them set for a few seconds, then stir gently. You should see tender yellow ribbons floating through the creamy broth. For a heartier texture, softly scramble the eggs in a small pan, then stir them into the soup just before serving.
- 7. Season Until Bright. Add the vinegar or lemon juice, dill, salt, and black pepper. Taste the soup. It should feel creamy first, then smoky, then lightly tangy at the end. Add a little more vinegar or lemon juice if the broth tastes flat.
- 8. Serve Hot. Ladle the soup into bowls. Top each bowl with the reserved crisp bacon and extra dill. Serve while hot, when the broth is silky and the bacon still has a little crunch.
