Ciorba Radauteana

Discover the comforting warmth of Ciorba Radauteana, a beloved Romanian chicken soup that's rich in flavor and deeply satisfying. This hearty dish features tender shredded chicken breast simmered alongside wholesome vegetables like carrots, celery, and parsnip, creating a fragrant broth that's elevated with the bold addition of garlic and a tangy splash of white vinegar. Creamy and velvety, thanks to a smooth blend of sour cream and egg yolk, this soup achieves the perfect balance of richness and light acidity. Garnished with fresh parsley and ideal for chilly days, it’s a soul-soothing recipe that captures the essence of traditional Romanian cuisine. Ready in just under two hours, this six-serving crowd-pleaser is perfect for sharing with loved ones. Serve it hot with crusty bread for a flavorful and satisfying meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 unit chicken breast
• 2 liters water
• 2 medium carrots
• 1 unit celery stalk
• 1 medium parsnip
• 1 medium onion
• 4 units garlic cloves
• 200 grams sour cream
• 1 unit egg yolk
• 3 tablespoons white vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 bunch fresh parsley

Directions

Step 1

Start by rinsing the chicken breast under cold water and removing any excess fat. Place the chicken breast in a large pot.

Step 2

Add 2 liters of water to the pot with the chicken breast and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30 minutes, skimming off any foam that appears on the surface.

Step 3

While the chicken is cooking, peel and chop the carrots, celery, and parsnip into small, even pieces. Peel the onion and leave it whole.

Step 4

After 30 minutes, add the chopped vegetables and whole onion to the pot. Continue to simmer for an additional 30 minutes, until the vegetables are tender and the chicken is cooked through.

Step 5

Remove the chicken breast from the pot and set it aside to cool slightly. Discard the whole onion.

Step 6

Once cool enough to handle, shred the chicken breast into thin strips and return it to the pot.

Step 7

Peel and crush the garlic cloves. Add the crushed garlic to the pot and stir well.

Step 8

In a medium bowl, whisk together the sour cream and egg yolk until smooth.

Step 9

Slowly incorporate a few ladles of hot soup into the sour cream mixture, whisking constantly to temper the mixture and prevent curdling.

Step 10

Pour the tempered sour cream mixture back into the pot, stirring well to combine.

Step 11

Add the white vinegar, salt, and black pepper to the soup. Taste and adjust seasoning if necessary.

Step 12

Let the soup simmer on low for another 5-10 minutes to meld the flavors together.

Step 13

Chop the fresh parsley and sprinkle it over the soup just before serving for a fresh touch.

Step 14

Serve the Ciorba Radauteana hot, with crusty bread on the side if desired.

Nutrition Facts

Serving size	(2941.7g)

Amount per serving	% Daily Value*
Calories	899.2

Total Fat 50.5g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 387.7mg	0%
Sodium 3136.4mg	0%
Total Carbohydrate 73.5g	0%
Dietary Fiber 13.6g	0%
Total Sugars 34.6g
Protein 51.0g	0%

Vitamin D 18.2IU	0%
Calcium 678.0mg	0%
Iron 6.2mg	0%
Potassium 2204.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 21.4%

Carbs: 30.9%