Romanian Potato Soup / Supa de cartofi romaneascaReport Violation
Other Infoservings: 4-6
salt and pepper
1/4 lb. lean bacon
2 tbs. flour
1 tbs. chopped parsley
1 egg yolk
1 tbs. chopped green leek
4 tbs. sweet or sour cream
green (or clove of) garlic
Many are the varieties of potato soups and always they are served as a whole meal in the old country with good homemade bread. Here you can use pumpernickel or rye bread.
Wash, peel and cut lengthwise into 4 parts four or more medium-sized potatoes, place in a pot with 2 quarts of cold water and bring to a boil. Then add 2 finely chopped onions, 2 tomatoes, one carrot sliced in halves, one tablespoonful of finely chopped parsley, one tablespoonful of chopped green leek and a little chopped green garlic (or a clove of garlic) to taste. If you can¬not get green garlic, and it probably is hard to obtain here, it is simple to grow it yourself. If you have a garden, fine! If not, plant a garlic clove in good earth in a window box or an earthen-ware pot and let it sprout. The green blades will shoot up quickly and you will have the pleasure of using this delightful green. It can be used in nearly everything, but it is simply won¬derful in salads.
Returning to the potato soup after this flavorful interruption; when the added vegetables in the pot are half-cooked, season with salt and pepper to taste.
Now fry in a deep iron pan pound of lean bacon, cut into imall pieces. Leave in the pan. Add a finely chopped small onion and fry until soft. Add 2 tablespoonfuls of flour and stir constantly so as not to burn, and season with a little salt, black pepper and red paprika. Pour in slowly enough liquid from the I toiling soup to make a paste, stirring constantly. Now turn this mixture into the soup, stir well and let cook. Beat the yolk of One egg with about 4 tablespoonfuls of heavy sweet or sour cicam, add a little chopped dill, mix well and pour this into the potato soup, stirring constantly.
When the mixed ingredients have become tender, the soup is ready. Serve in large soup plates, with a teaspoonful of sour Cream on top, and eat with fresh pumpernickel, corn or rye Dread.