Transylvanian Ramen (Lettuce Soup)

Ingredients

• 150 g Smoked Pork Fat (Slănină) or Bacon (diced; used for rendering fat)
• 7 Garlic (cloves, divided (5 for the base, 2 for the finish))
• 2 L Water (for the soup base)
• 8 Eggs (to be poached directly in the soup)
• 1.5 Iceberg Lettuce (heads, chopped; selected for its crunchy texture)
• 400 g Sour Cream (Smântână) (high fat content preferred for the 'îngroșală' (thickening base))
• 1 tbsp All-purpose Flour (to thicken the sour cream mixture)
• Salt (to taste)
• Black Pepper (to taste)
• 3 tbsp Cornmeal (Mălai) (used as a secondary thickener)
• 2 tbsp Pickled Hot Pepper Vinegar (the 'Transylvanian soy sauce'; adjust to taste)

Steps

1. 1

   In a large soup pot, add the diced slănină (smoked pork fat) and sauté over medium heat until the fat renders and the bits become crispy and golden.

2. 2

   Add 5 cloves of minced or crushed garlic to the rendered fat and sauté for approximately 3 seconds to release the aroma without burning the garlic.

3. 3

   Pour in the water and bring the liquid to a rolling boil.

4. 4

   Once the water is boiling, carefully crack the eggs directly into the pot, one by one, to poach them in the soup base.

5. 5

   While the eggs are setting, chop the iceberg lettuce into bite-sized pieces. Add the lettuce to the pot.

6. 6

   Add the remaining 2 cloves of minced garlic and allow the soup to return to a boil.

7. 7

   Prepare the thickening agent (îngroșală): In a separate bowl, whisk 1 tablespoon of flour with a small amount of the sour cream. Gradually incorporate the rest of the sour cream until the mixture is smooth.

8. 8

   Temper the sour cream mixture by adding a ladle of the hot soup liquid and whisking it into the bowl. Repeat until the mixture is warm and fluid to prevent curdling.

9. 9

   Pour the tempered sour cream back into the main pot, stirring constantly to ensure a smooth, creamy consistency.

10. 10

    Season the soup with salt and black pepper to taste.

11. 11

    Whisk in 3 tablespoons of cornmeal (mălai) to further thicken the soup. Let it simmer for another minute.

12. 12

    Stir in the pickled hot pepper vinegar (the 'Transylvanian soy sauce') to add acidity and a subtle heat.

13. 13

    Bring the soup to one final boil, then remove from heat and serve hot in deep bowls.

Notes

Iceberg lettuce is specifically recommended because it maintains a crunchy texture and does not become soggy (fleoșcăită) like traditional garden lettuce. The 'soy sauce' mentioned is a cultural joke referring to the vinegar from jarred hot peppers, which is a staple condiment for Romanian sour soups.

Nutrition per serving

• soup
• main dish
• Romanian
• Transylvanian
• traditional
• lettuce soup
• comfort food