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Itís 90 degrees today. My kids asked me to make them their favorite
soup for lunch: this authentic Romanian potato and vegetable soup.
This recipe has been In the family for years, but my momís way (the
way Iím sharing with you all) is by far the best Iíve ever had. Iím
not just saying that because sheís my mom. Iím totally honest here!
She is known íround these parts for her delicious Romanian soups and
savory dishes. And now I am sharing it with everyone else!
3 tbs oil, divided
3 celery stalks, diced
1 large onion, diced
Smoked bacon, pork belly or ďslaninaĒ, chopped small
1 bell pepper, chopped (I used 5 mini sweet yellow, red and
3 carrots, chopped
2 green onion, chopped
4-5 large potatoes, peeled and diced into 1 inch cubes
4 oz tomato sauce
2 tbs flour
1 tbs vinegar or lemon juice
1 large egg, beaten
1 tbs paprika
Salt, pepper, to taste
1 tbs garlic powder
1 bay leaf
fresh dill, to taste
vegeta seasoning (optional)
ham hock (optional)
1. Heat a
large pot and render down your bacon until pretty much
crispy. Mine was smoked and didnít render off much fat, so I
added 1 tbs oil and then all the vegetables. Sautee until
onions are translucent.
2. Add paprika and mix well, then add the rest of your
3. Fill pot with water to the top, keeping in mind that a
lot of it will evaporate. This is going to make your
4. Add bay leaf and bring to boil, then reduce to simmer for
about 30-40 minutes. If you have a ham hock on hand and want
to use it, this will flavor the broth even more.
5. When vegetables have softened, add in your potatoes.
Simmer for another 20 minutes or so, until potatoes are
6. In the meantime, in a sauce pan, heat remaining 2 tbs of
oil with flour. This will make a roux. Let it get brown,
this will happen fast, so make sure you mix continuously so
it doesnít burn. If it burns, you must start all over with
7. When browned, add tomato sauce while mixing so that it
doesnít splatter. Let it thicken for about a minute, then
add a few ladles of your simmering soup broth. Let this boil
for about 5 minutes until thickened.
8. Then, CAREFULLY, pour or ladle this mixture back into
your soup pot. Bring to boil for about 5 minutes, until
9. When thickened, remove pot from burner and slowly stir in
your beaten egg until it starts to curdle.
10. Finish off by adding in the vinegar and dill. Adjust
seasoning and serve.