Ciorbă de Salată Verde

Before you start

• Wash the greens meticulously.

  Spring lettuce often harbors hidden grit near the stems. Separate the leaves and wash them thoroughly under cold water before slicing into ribbons to ensure your soup isn't crunchy.

Ingredients

• thick-cut applewood smoked bacon6 oz
• Romaine or Boston Bibb lettuce2 large
• scallion1 bunch
• garlic clove4 large
• sweet Hungarian paprika1 tsp
• water6 cup
• whole milk1 cup
• egg3 large
• olive oil1 tbsp
• full-fat sour cream1 cup
• egg yolk2 large
• fresh dill1 bunch
• apple cider vinegar2 tbsp
• salt2 tsp
• black pepper1 tsp

Method

1. 01

   Render the diced bacon until crisp.

   In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon for 6 to 8 minutes until the fat is fully rendered. Use a slotted spoon to remove the crispy bacon to a paper towel, leaving the liquid bacon fat in the pot.

2. 02

   Sauté the aromatics and bloom the paprika.

   Add the scallion whites and minced garlic to the hot bacon fat, sweating them for 1 to 2 minutes until fragrant but not browned. Stir in the sweet paprika for 15 seconds to toast the spice, then immediately pour in the water and milk to stop the cooking. Bring to a gentle boil.

3. 03

   Fry a rustic dill omelet in a separate skillet.

   While the broth comes to a boil, heat a small non-stick skillet over medium heat. Whisk the whole eggs in a bowl with a pinch of salt, pepper, and a tablespoon of the fresh dill. Fry the eggs in the olive oil or a spoonful of reserved bacon fat as a flat omelet until golden on both sides. Let it cool slightly, slice it into bite-sized strips, and set aside.

4. 04

   Wilt the chopped lettuce in the boiling liquid.

   Once the broth is boiling, season generously with the salt and black pepper. Add the chopped lettuce in handfuls. It will look like entirely too much, but it will rapidly wilt and collapse. Simmer gently for 5 to 7 minutes until the leaves are tender and silky, then completely turn off the heat.

5. 05

   Carefully temper the sour cream and egg yolks.

   In a medium mixing bowl, vigorously whisk the sour cream and egg yolks until perfectly smooth. To prevent curdling, take a ladle of the hot broth from the pot and slowly drizzle it into the sour cream mixture while whisking constantly. Repeat this with 2 or 3 more ladles until the dairy mixture is very warm and fluid, then slowly pour it back into the soup pot, stirring gently to combine.

6. 06

   Assemble the remaining ingredients and balance the acid.

   Stir the crispy bacon bits, sliced omelet, scallion greens, and remaining fresh dill into the warm soup. Add the vinegar a tablespoon at a time, tasting until the broth reaches a pleasant, restorative tanginess.

Notes

• Do not boil the soup after tempering.

  Adding cold dairy directly to a hot, acidic liquid will instantly split the proteins, resulting in a grainy, unappetizing texture. Taking the pot off the heat and bringing the dairy up to temperature slowly with ladles of hot broth is non-negotiable.

• Skip the store-bought stock.

  Resist the urge to substitute the water and milk with boxed chicken broth. The authentic flavor of this dish relies entirely on the magical interplay between the rendered pork fat, garlic, and fresh dairy.