Romanian Chicken Soup (Ciorba Radauteana)

Ciorba Radauteana is a creamy and tangy Romanian chicken soup, beloved for its comforting flavor and nourishing qualities. Originating in the 1980s as a lighter alternative to traditional tripe soup, it features a light broth made with chicken and vegetables, balanced with a velvety dressing of sour cream, egg yolks, garlic, and vinegar.

This versatile dish allows for personalization, whether you prefer it more garlicky, tangy, or creamy. Perfect for cozy and easy meals, it’s as satisfying as it is nourishing. 

Top 100 Best Dishes in The World

Since moving back to Europe from the United States, my Danish husband and I have had more opportunities to spend time in Romania and enjoy traditional foods. Of all the dishes he tried, this soup quickly became his favorite, and it remains one of mine too.

When I saw that it made TasteAtlas’s Top 100 Best Dishes in the World, ranking at number 58, I knew I had to share it with you. Over the past four years, this has been the soup I cook the most at home, especially when we are in Romania.

What is ‘Ciorba Radauteana’?

Ciorbă Rădăuțeană is a beloved Romanian chicken soup, known for its creamy texture, tangy flavor, and nourishing qualities. Originating from the town of Rădăuți in northern Romania, it was created in the 1980s by chef Cornelia Dumitrescu as a lighter and more accessible alternative to Ciorbă de Burtă, a traditional tripe soup.

Tripe soup used to be one of my favorites, but since quality tripe can be harder to find and prepare, the chicken version has become my go-to. Interestingly, the original recipe was made with turkey, so that can be a great alternative if you prefer it over chicken.

Its light yet nourishing broth, made from chicken and vegetables, is balanced with a creamy dressing of sour cream, egg yolks, garlic, and vinegar, creating a dish that is flavorful, satisfying, and deeply comforting.

This soup’s flavor can be customized to suit individual tastes—some prefer a stronger garlic flavor, others like it tangier or creamier. Don’t forget to add enough salt to bring out the rich, savory quality of a traditional Romanian sour soup.

Taste and Texture: What to Expect?

If you’ve never tried this type of soup before, I encourage you to experiment with the flavors and adjust it to your family’s preferences. Each bowl can be personalized when serving by adding more sour cream, vinegar, or salt. Traditionally, it’s served with spicy pickled chilies, but I omitted them because of lectins. If you have access to fermented chilies, they could make a great addition.

When making this soup, keep in mind the key flavors to look for in the final taste. It should have a tangy, vinegary kick. While some recipes use lemon juice instead of vinegar, I find that vinegar—especially apple cider vinegar—fits the profile best. Additional tanginess comes from the sour cream, so avoid using crème fraîche or sweet cream.

The soup should also be creamy but light. While the original recipe often uses more sour cream, I prefer to keep it lighter. You can always add extra sour cream or even another egg yolk if you prefer a richer texture. Be generous with salt—after the initial addition, you can adjust it throughout the cooking process to achieve the perfect savory balance.

Some people, like my dad, enjoy a stronger garlic flavor. Feel free to add more garlic if desired, though I prefer to keep it subtle with about three medium cloves for four servings. Remember, everything can be adjusted when serving, so you can tailor each bowl to different tastes.

About Sour Cream

High-fat sour cream (30-35%) is particularly important in this recipe because of its tangy flavor and fermented qualities. Unlike cooking cream, which is sweet and designed for stability under heat, sour cream adds probiotic benefits and a signature tang.

It does require tempering to prevent curdling, but its slight acidity pairs beautifully with the garlic and vinegar, giving the soup its distinctive flavor. This combination of ingredients is what makes Ciorbă Rădăuțeană so special and deeply satisfying.

Ingredients to Make Romanian Chicken Soup

For the Soup

• 1/2 pasture-raised chicken (or use bone-in, skin-on thighs, and a whole chicken breast)
• 2 yellow onions, peeled
• 2 large carrots, peeled
• 1 large parsnip, cleaned
• 1/2 medium celery root (celeriac), peeled
• 1/2 red bell pepper, deseeded
• 2 bay leaves
• 2 teaspoons whole peppercorns
• 1 tablespoon salt
• Filtered or spring water (about 3 liters, or 12 cups)

For the Finishing Dressing

• 250 grams sour cream (30-35% fat)
• 3 pasture-raised egg yolks
• 1/2 teaspoon salt
• 3 medium garlic cloves, grated
• 2-3 tablespoons apple cider vinegar

For Serving

• More salt to taste
• Fresh parsley, chopped
• Apple cider vinegar and sour cream

How to Make ‘Ciorba Radauteana’?

Prepare the Chicken and Vegetables: Portion the chicken and add it to a soup pot. Clean and wash all the vegetables and leave them whole or in large chunks (only the carrot will be reused later). Add the vegetables, cover with water and bring to a boil. Skim off any foam that forms on the surface.

Cook the Soup: Once the broth is clear, add 1 tablespoon of salt, bay leaves, and peppercorns. Bring the soup to a boil, then reduce the heat and simmer until the chicken and vegetables are fully cooked. Pressure Cooker Option (my preferred option): Seal the pot and cook under pressure for 20 minutes. Allow the pressure to release naturally or release it manually after 10-15 minutes.

Strain the Soup: Remove the chicken and vegetables, placing them in separate bowls. Strain the broth through a fine sieve to ensure it is clear. If needed, transfer the strained broth to a clean pot. At this point, you can taste it and add more salt. 

Prepare the Chicken and Carrots: Once the chicken has cooled slightly, remove the skin and bones. Shred or chop the meat. Chop the cooked carrots. Return the chicken and carrots to the strained broth. Simmer on low heat while you prepare the finishing dressing.

Make the Finishing Dressing: In a large mixing bowl, whisk together the sour cream, egg yolks, and salt. Gradually add 1/2 cup of warm soup at a time to the dressing (about 2-3 cups total) to temper the mixture, whisking constantly. Stir in the grated garlic.

Combine and Finish: Pour the tempered dressing into the soup, stirring well. Remove the pot from heat, then add the apple cider vinegar and fresh chopped parsley. Taste and adjust seasoning or sourness, if needed (it will certainly need more salt). Serve with fresh sour cream and apple cider vinegar to taste. 

How to Serve This Soup

This Romanian-style soup is usually served with more sour cream, vinegar, spicy chili, and bread. I love it plain, with just a touch of extra sour cream and apple cider vinegar.

Nutritional Profile

This soup is both comforting and nutrient-dense, offering about 36 grams of protein per serving, which supports muscle repair, immune health, and sustained energy. Its high-protein content also promotes satiety, making it a filling and balanced meal. The addition of sour cream not only creates a creamy texture but also introduces probiotic qualities that can support gut health and digestion.

Paired with garlic and apple cider vinegar, known for their metabolism-boosting properties, this soup may also help improve nutrient absorption and overall metabolic function. Its balance of fats, proteins, and carbohydrates makes it a well-rounded dish nourishing the body while remaining deeply satisfying and flavorful.

For a version with fewer carbohydrates, you can skip adding the cooked carrots to the final soup.

More Romanian-Inspired Recipes

• Romanian Style Beef Soup (Ciorbă de Văcuță)
• Romanian Meatball Soup, in a Pressure Cooker (Low-Lectin)
• Ciulama de Ciuperci (Creamy Mushroom and Chicken, Romanian Style)
• Romanian Cabbage Rolls with Sorghum and Paprika

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