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  • Writer's picturerodica godlewski

green lettuce soup

This soup brings back so many memories, hence the memory lane postcards in the pictures. It is not spring in Romania unless you have green lettuce soup. Both my mom and my grandmother would make it religiously every week during spring season. I wasn't a big fan of it growing up given I wasn't a big fan of anything involving greens and dill in it. However I do love it now, and I am so excited to share it with you. It is a wonderfully light soup and the flavors are so refreshing.


  • 1/2 cup olive oil

  • 1/2 cup white flour

  • 1 garlic head, peeled and chopped

  • 1/2 cup smoked bacon

  • 32 oz kefir

  • 32 oz water

  • 16 oz milk

  • 5 lettuce heads, chopped

  • 2 teaspoons salt, plus to taste

  • 1/2 cup fresh dill, chopped


  1. In a soup pot place the olive oil and heat up until sizzling. Add the flour and whisk until incorporated. Add the chopped garlic and bacon and fry for about 3-4 minutes while mixing constantly.

  2. Add the kefir, water, and milk and mix until incorporated. Boil for 10 minutes and then add the chopped lettuce and salt. Let it simmer for another 15 minutes (or until the lettuce is soft) and then add the chopped dill. Boil for another 5 minutes then serve.

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