Ciorbă Rădăuțeană (Soup) Recipe Jump to recipe

Ciorbă Rădăuțeană (Soup) Recipe

Ciorba Radauteana - Sour soup made with chicken, vegetables, and sour cream. Hearty and comforting, perfect for cold weather. A must-try Romanian delicacy.

Ciorba Radauteana is a traditional Romanian sour soup, made with chicken and vegetables.
It is known for its sour and tangy taste, which is achieved by using sour cream and vinegar as souring agents.
The soup is made with a variety of vegetables such as carrots, parsnips, celery, and is typically garnished with freshly grated garlic and fresh parsley.

ciorba-radauteana-recipe1

Ciorbă Rădăuțeană (Soup) Recipe

Cooking method: Boiling
Cuisine: Romanian
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
20 min 60 min 10 min 90 min
Servings: 6 person
Calories: 340kcal
Best season: winter

A Little History Of  Ciorba Radauteana (Soup)

Ciorba Rădăuțeană appeared in 1979 in the “Nordic” restaurant in Radauti, Romania. Mrs. Cornelia Dumitrescu (culinary master) tried to find an alternative for those who do not like the belly soup.

Ciorba Radauteana (Soup) Recipe
Hearty and comforting dish, perfect for cold weather.

She managed to create a lighter, cheaper but very tasty soup. Initially, she used turkey meat, but, for economic reasons, she had to switch to the more cheap chicken meat.
Rădăuțeană soup is not made only from chicken breast, because it would come out less tasty.

Any tasty meat soup is made with bones, cartilage and skin, because they are the ones that give it its flavor. Legs, wings and backs, necks and breasts have their place in this soup – all with skin and bone.
They will later be degreased and deboned so that only the lean meat will be found in the final soup. And how tasty and smooth this chicken soup is!

Ingredients

Instructions

  1. Cut the chicken

    into smaller pieces and put them in a pot filled with 4 liters of water.

  2. Put the soup to boil on very low heat, and foam it regularly.

  3. When the foam stops forming (about 15 minutes), add the celery, carrots, parsnip and leek (only the white part) cut into suitable pieces.

  4. Boil the soup for about 1 hour, on low heat or until the vegetables are cooked and the meat comes off the bones.

  5. Remove the meat and vegetables from the soup. Remove the skin and bone from the chicken and cut the meat into thin strips.
    Put the meat back in to the soup.

  6. If you wish, you can cut the vegetables into small cubes and add them to the soup.

  7. Boil the soup, on low heat, for another 5 minutes, then turn off the heat and let the Radauteana soup to rest for about 10  to 15 minutes.

  8. In a separate bowl, mix well the egg yolks and the sour cream.

  9. Add 2-3 tablespoons of the hot soup over them, mix well and add the obtained mixture to the pot with the Radautean soup.
    Attention, the soup must not boil! So we add the mixture only after turning off the heat and the soup has rested.

  10. Mix carefully, without haste. At the end, add the garlic, grated through the grater with small holes, and the vinegar.

  11. Serve Radauteana soup with sour cream on top, freshly chopped parsley and a slice of fresh bread.

    Enjoy, Good Appetite!

     

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