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Romanian Lettuce Soup with Bacon and Dill

Romanian Lettuce Soup with Bacon and Dill

By Courtney HillOctober 6, 2025

  • Makes
    4 servings
  • Cook Time
    50 minutes

A base of sautéed bacon, garlic and herbs gives this classic Romanian dish richness and depth, while lightly cooked greens keeps the flavors and texture fresh and bright. Our recipe is based on one we learned in Bucharest from chef Marius Tudosiei. He enriched the broth with yogurt and garnished the soup with slices of an herb omelet. For our adaption, we whisk the yogurt with a few egg yolks, creating a liaison (in classic French culinary speak) that lightly thickens the broth. Romaine is most often used in salad, not as a cooking green, but chopped and gently simmered, it offers a nice balance of wilted leaves and crisp stems. Be sure to purchase a full head, not a bag of hearts. Escarole, with frilly leaves and a pleasant bitterness, also is a fine option. This soup is best served right away and does not hold well.

Tip

Don’t add the yogurt or yolks directly to the soup or they will curdle on contact. Whisk them together, temper the mixture with a little of the hot broth, then gradually whisk the tempered yogurt-yolk mixture into the base. After that point, be sure the soup does not reach a simmer or the dairy and eggs will curdle.

Ingredients
  • 4

    ounces bacon, chopped

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 4

    medium garlic cloves, finely chopped

  • 2

    tablespoons minced fresh dill stems, plus 1 cup lightly packed fresh dill leaves, chopped, reserved separately

  • 1

    quart low-sodium chicken broth

  • Kosher salt and ground black pepper

  • 12

    ounce head romaine lettuce or escarole (see headnote), trimmed, quartered lengthwise, then cut crosswise into 2-inch pieces

  • ½

    cup plain whole-milk Greek yogurt

  • 3

    large egg yolks

Step 1

In a large pot over medium-high, cook the bacon, stirring occasionally, until brown and crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Pour off and discard all but 1 tablespoon of the fat.

Step 2

Set the pot over medium and add the scallion whites, garlic and dill stems; cook, stirring, until fragrant, about 2 minutes. Stir in the broth, 2 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer over medium-high, then stir in the lettuce a handful at a time. Reduce to medium and simmer gently, uncovered and stirring occasionally, until the greens are slightly softened, 5 to 8 minutes. Meanwhile, in a medium bowl, whisk the yogurt and egg yolks until well combined.

Step 3

While whisking the yogurt mixture, slowly ladle about 1 cup of the hot broth into the yogurt mixture to temper it. Reduce the heat under the pot to medium-low and, while whisking the soup, gradually pour in the tempered yogurt mixture. Stir in the bacon, scallion greens and dill leaves. Cook over medium-low, stirring, until the soup is lightly thickened, 2 to 4 minutes; do not allow it to simmer. Off heat, taste and season with salt and pepper.

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