Traditional Romanian lettuce soup with omelette (papara)
Traditional Romanian lettuce soup with omelette (papara), inspired by the classic Transylvanian sour soup. A simple recipe with bacon, yogurt, and fresh greens, perfect for a flavorful lunch.
Traditional Romanian lettuce soup with omelette (papara)
Course: Main, PrincipalCuisine: RomanianDifficulty: Easy, Usor6
servings20
minutes30
minutes350
kcal50
minutes
Lettuce zamă is one of those simple yet flavorful recipes you’ll find in many variations. Every family prepares it a little differently, depending on traditions and ingredients.
My version is inspired by the classic Transylvanian recipe, but adapted to my own taste. I kept the aromatic base and the mix of greens, but chose yogurt for a creamier texture and bacon for extra flavor. I also add carrot, just like paprika, for a touch of color, but it’s completely optional.
In less than an hour, it’s ready, so let’s see how easy it is to make.
Because every dish tastes even better when cooked in the right cookware, for this recipe I used two of my favorite products: a cast aluminum pot with lid (26×12.5 cm, 5.8 L), Origini range, Cooking by Heinner, and a cast aluminum frying pan with lid (26×5 cm), Origini range, Cooking by Heinner.
Ingredients
- For the soup:
3–4 green onion stalks
2 green garlic stalks
2 large lettuces
2–3 small carrots (optional)
300 g bacon or pork fat
1 teaspoon sweet paprika (optional)
300 g yogurt
2 tablespoons oil
salt, pepper, and vinegar, to taste
dill and parsley
- For the omelette (papara):
4 eggs
green onion
3–4 tablespoons milk
salt and pepper
oil
dill and parsley
Preparation method:
- It’s the kind of warm, slightly tangy and very comforting dish that doesn’t need complicated ingredients, yet still brings that “home-cooked” taste straight to your plate.
- To start, we prepare the vegetable base. We chop the green onion and green garlic, and finely grate the carrot. We place the pot on the heat and fry the bacon until it becomes slightly crispy and releases its flavor. We add the carrot and continue cooking until it softens slightly.
- Once the carrot has softened enough, we add the green onion and green garlic. We season with a little salt, pepper, and, if we want a more intense color, a bit of sweet paprika. We cook over low heat, stirring occasionally, until the vegetables soften.
- We add the chopped lettuce and gently stir until it starts to wilt. We pour in water, just enough to cover the ingredients, and let it simmer for a few minutes until the lettuce becomes tender.
- To achieve a creamy texture, we mix the yogurt separately and temper it with a little hot liquid from the soup, then gradually incorporate it into the pot. We adjust the taste with salt, pepper, and vinegar, depending on preference. Finally, we add fresh dill and parsley.
- For the omelette (papara), we beat the eggs together with milk, salt, and pepper. We add green onion and fresh herbs, then cook the omelette in a little oil.
- We can make one larger omelette or two smaller ones, depending on preference. I chose not to make them too thick, so I divided the mixture into two.
At the end, we cut the papara into pieces and add it to the soup, or serve it separately alongside each portion. - The lettuce soup is served warm, alongside the papara cut into pieces or added directly into the bowl. It has a slightly creamy texture, with tangy notes and a subtle smoky flavor, while the fresh herbs perfectly complete the taste.
It works beautifully as a light lunch or dinner, especially during times when you crave something simple yet comforting. For extra flavor, it can be served with fresh or lightly toasted bread. - It’s one of those recipes that, although simple, manages to bring a lot of flavor and balance to an easy-to-make dish. Adapted to my taste but inspired by traditional cuisine, this lettuce soup is the kind of meal you keep coming back to whenever you want something warm and tasty.
