Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Romanian Chicken Soup (Ciorba Radauteana)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Description

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 root 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. 

Ingredients

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 garlic cloves, grated
  • 2–3 tablespoons apple cider vinegar

For Serving

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

Instructions

  1. 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.
  2. 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 after 10-15 minutes.
  3. 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. 
  4. 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.
  5. 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.
  6. 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 cultured sour cream, and apple cider vinegar to taste. 

Notes

Once the eggs and sour cream are added, the soup is best served immediately. If you plan to store leftovers, only dress the portion you plan to serve. Keep the remaining broth in the refrigerator and prepare the dressing fresh before serving. The final taste can be personalized when served with more sour cream, apple cider vinegar, salt, and even garlic. 

Find it online: https://creativeinmykitchen.com/romanian-chicken-soup-ciorba-radauteana/