It’s 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 mom’s way (the way I’m sharing with you all) is by far the best I’ve ever had. I’m not just saying that because she’s my mom. I’m totally honest here! She is known ’round these parts for her delicious Romanian soups and savory dishes. And now I am sharing it with everyone else!
Romanian Potato Soup
• 3 tbs oil, divided
• 3 celery stalks, diced
• 1 large onion, diced
• Smoked bacon, pork belly or “slanina”, chopped small
• 1 bell pepper, chopped (I used 5 mini sweet yellow, red and orange peppers)
• 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)
Heat a large pot and render down your bacon until pretty much crispy. Mine was smoked and didn’t render off much fat, so I added 1 tbs oil and then all the vegetables. Sautee until onions are translucent.
Add paprika and mix well, then add the rest of your seasonings.
Fill pot with water to the top, keeping in mind that a lot of it will evaporate. This is going to make your “broth.”
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.
When vegetables have softened, add in your potatoes. Simmer for another 20 minutes or so, until potatoes are tender.
In the mean time, 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 doesn’t burn. If it burns, you must start all over with the roux.
When browned, add tomato sauce while mixing so that it doesn’t 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.
Then, CAREFULLY, pour or ladle this mixture back into your soup pot. Bring to boil for about 5 minutes, until thick.
When thickened, remove pot from burner and slowly stir in your beaten egg until it starts to curdle.
Finish off by adding in the vinegar and dill. Adjust seasoning and serve.