Since having my second child last year, I haven’t had much time to myself (read: none), so my gaming habits have… suffered, to say the least. When I do find twenty minutes of quiet, I turn on my Switch and load my newest favorite cozy game: Palia. (Brought to you by the original developers of The Sims franchise).
While playing, I met Reth—the local Palian chef. And one soup he’s constantly mentioning is his famous Lettuce Soup.
Lettuce Soup… where have I heard that before?
That’s when I realized I have a favorite Romanian lettuce soup! It’s called Supă de Salată Verde {Green Lettuce Soup} and, yes, it is what you’re thinking: lettuce in a broth.
But it’s also so much more than that, too… there’s also sour cream! (Go figure.)
Since I thought others (especially fellow Palia players) might be interested in trying a lettuce soup, I’m sharing this recipe from my cookbook!
↓ Recipe below ↓
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Budincă de Dovlecei (pronounced boo-deen-kuh deh dov-leh-chay) leans more into the realm of a pie than a pudding. However, regardless of the sugary terminology used, this dish is far from being a dessert!
As summer draws to a close, those who planted zucchini this year might find themselves inundated with this bountiful summer squash. Enter the recipe that lets you make the most of your harvest: Budincă de Dovlecei. Much like a crustless quiche, this dish offers a swift and simple way to prepare a delightful breakfast, brunch, or dinner!
↓ Recipe below ↓
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Here’s a recipe that will surely keep Dracula and his minions at bay! Is there such a thing as too much garlic? (I’d argue a resounding no.) Mujdei De Usturoi (pronounced moo-sh-day day oose-to-roy) can be used as a dipping sauce for chips, crackers or french fries, or you can use it as an accompaniment to your favorite protein or vegetable.
… Or as a defense against the dangerous strigoi (that’s vampire)…
↓ Recipe below ↓
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Contrary to what you might think, this soup, in particular, is a staple of summer and not the bitter cold of winter. Take a second to let that sink in. I still haven’t convinced my husband of it, but it’s true! We’ve been so engrained to think soup = cold, but in Romania, this Transylvanian Green Bean Soup is often made during the warm months. No, it’s not cold like gazpacho; it’s served warm, with a dollop of sour cream (or my alternative: Greek yogurt). You’ll love how the cream/yogurt plays off of the beans, turning a broth-based soup into creamy goodness (with less calories!).
This is the type of soup you can set and forget. I’ve made it early in the day, simmering until dinnertime. Of course, you can eat it right away, too, but the longer it’s cooking, the more the flavors marry together. I love when flavors marry!
↓ Recipe below ↓
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