Ciorba Radauteana
Dive into the comforting and tangy flavors of *Ciorba Radauteana*, a traditional Romanian sour soup that's sure to become a family favorite. This recipe features tender chicken breast simmered with aromatic vegetables like carrots, celery, and parsnip, creating a flavorful broth that's perfectly balanced with the richness of sour cream and egg yolk. A splash of white vinegar lends a delightful tang, while fresh parsley and crushed garlic add vibrant, aromatic depth. Ready in under two hours, this hearty yet light soup is ideal for chilly evenings or as a refreshing starter. Serve it piping hot with crusty bread for the full rustic experience. Keywords: Romanian sour soup, chicken sour soup, Ciorba Radauteana recipe, traditional Romanian cuisine, easy chicken soup recipe.
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Recipe Information
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
Instructions
Start by rinsing the chicken breast under cold water and removing any excess fat. Place the chicken breast in a large pot.
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.
While the chicken is cooking, peel and chop the carrots, celery, and parsnip into small, even pieces. Peel the onion and leave it whole.
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.
Remove the chicken breast from the pot and set it aside to cool slightly. Discard the whole onion.
Once cool enough to handle, shred the chicken breast into thin strips and return it to the pot.
Peel and crush the garlic cloves. Add the crushed garlic to the pot and stir well.
In a medium bowl, whisk together the sour cream and egg yolk until smooth.
Slowly incorporate a few ladles of hot soup into the sour cream mixture, whisking constantly to temper the mixture and prevent curdling.
Pour the tempered sour cream mixture back into the pot, stirring well to combine.
Add the white vinegar, salt, and black pepper to the soup. Taste and adjust seasoning if necessary.
Let the soup simmer on low for another 5-10 minutes to meld the flavors together.
Chop the fresh parsley and sprinkle it over the soup just before serving for a fresh touch.
Serve the Ciorba Radauteana hot, with crusty bread on the side if desired.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 34.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 678 mg | 52% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2205 mg | 47% | |
*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.
