Low Sodium Ciorba Radauteana

Discover the comforting flavors of *Low Sodium Ciorba Radauteana*, a lighter take on a classic Romanian soup brimming with wholesome ingredients and aromatic herbs. This low-sodium version swaps out heavy seasonings but retains the rich, tangy profile of the original, thanks to tender shredded chicken, creamy Greek yogurt, and a touch of white wine vinegar. Slow-simmered with fresh vegetables like carrots, celery, and parsnip, the broth develops a deeply satisfying flavor, while minced garlic and fresh dill add a zesty, aromatic finish. Perfect for those seeking a heart-healthy, flavorful soup, this Ciorba Radauteana takes just 20 minutes to prepare and makes a hearty meal for six. Serve it warm for a nourishing dish that's as comforting as it is delicious.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Chicken breast
• 2 liters Water
• 2 medium Carrots
• 1 medium Celery stalk
• 1 medium Parsnip
• 1 medium Onion
• 4 Garlic cloves
• 3 Egg yolks
• 200 grams Plain Greek yogurt
• 50 ml White wine vinegar
• 0.5 teaspoons Ground black pepper
• 1 bunch Fresh dill

Directions

Step 1

Rinse the chicken breast under cold water and place it in a large pot. Add 2 liters of water and bring to a boil over medium heat. Skim off any foam that forms at the surface.

Step 2

Peel and slice the carrots, celery, parsnip, and onion. Once the water reaches a boil, add these to the pot and reduce the heat to simmer gently until the chicken is cooked through and tender, about 30 to 40 minutes.

Step 3

Remove the chicken from the pot and allow it to cool slightly, then shred the meat using two forks.

Step 4

Strain the broth to remove the vegetables, then return the broth to the pot along with the shredded chicken.

Step 5

Mince the garlic and add it to the pot. Let the soup simmer gently for another 10 minutes.

Step 6

In a medium bowl, whisk together the egg yolks and Greek yogurt until smooth.

Step 7

Slowly add a ladleful of hot soup to the yogurt mixture, whisking continuously to temper the eggs. Repeat with another two ladlefuls of soup.

Step 8

Once tempered, slowly whisk the yogurt and egg mixture back into the soup pot. Ensure the soup is not boiling at this point to prevent curdling.

Step 9

Stir in the white wine vinegar and season with ground black pepper.

Step 10

Chop the fresh dill finely and add it to the soup just before serving. Taste and adjust seasoning as necessary with more vinegar for acidity or water if needed.

Step 11

Serve the ciorba warm, garnished with an additional sprinkle of dill if desired.

Nutrition Facts

Serving size	(3345.4g)

Amount per serving	% Daily Value*
Calories	1300.9

Total Fat 36.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1003.5mg	0%
Sodium 1967.5mg	0%
Total Carbohydrate 69.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 27.5g
Protein 176.0g	0%

Vitamin D 54.9IU	0%
Calcium 758.6mg	0%
Iron 9.2mg	0%
Potassium 3478.3mg	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: 25.2%

Protein: 53.7%

Carbs: 21.1%