Lettuce soup with omelette | Transylvanian tradition
(0)
30 min
Quick
Sezamo
O ciorbă clasică transilvăneană pregătită cu frunze proaspete de salată verde, fâșii aurii de omletă pufoasă, dreasă bogat cu smântână, lapte, usturoi și mărar tocat. O rețetă de casă reconfortantă și plină de savoare.
Preparation method
Preparing the vegetables and omelette
Wash the lettuce leaves thoroughly in several changes of cold water to remove any trace of dirt, then drain them and cut into 2-3 cm wide strips. Peel and finely chop the green onions and garlic cloves.
Whisk the 3 eggs with a pinch of salt and pepper. Heat 10 ml of sunflower oil in a pan and pour in the beaten eggs, cooking a golden omelette on both sides. Transfer the omelette to a plate, let it cool slightly, and cut it into thin strips or small cubes.
Cooking the soup
In a soup pot of about 4 liters, heat the remaining 20 ml of sunflower oil. Add the chopped green onions and sauté over medium heat for 2-3 minutes, until translucent.
Chef's tip
For an authentic Transylvanian soup, do not boil the lettuce for more than 5-7 minutes. It should only blanch and remain pleasantly tender.
If you prefer a richer flavor, you can sauté the green onions together with a few cubes of bacon or smoked pork before adding the water.
25 min
Under an hour
