Dairy-Free Ciorba Radauteana
Savor the comforting flavors of **Dairy-Free Ciorba Rădăuțeană**, a beautifully light and tangy Romanian chicken soup that's perfect for any occasion. This dairy-free twist on the classic recipe is made with tender chicken breasts, hearty root vegetables like carrots, celery, and parsnip, and a delicate blend of garlic and apple cider vinegar for that signature sour touch. The soup is enriched with egg yolks for a creamy texture, all without the need for dairy, making it an excellent option for those with dietary restrictions. With its aromatic notes from bay leaves and a fresh parsley garnish, this gluten-free and low-calorie dish is as nutritious as it is delicious. Ready in just over an hour, it's a heartwarming meal that serves four, perfect for a cozy family dinner. Don't forget to pair it with crusty bread or enjoy it on its own for a satisfying, wholesome treat!
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 2 medium Carrots
- 2 units Celery sticks
- 1 medium Parsnip
- 1 large Onion
- 5 units Garlic cloves
- 2 units Bay leaves
- 60 ml Apple cider vinegar
- 2 units Egg yolks
- 2 tablespoons Olive oil
- 10 grams Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 liters Water
Instructions
Place the chicken breasts in a large pot and cover with 2 liters of water. Bring to a boil, skimming off any foam that rises to the surface.
Peel and chop the carrots, celery, and parsnip into bite-sized pieces.
Halve the onion and add it to the pot along with the bay leaves, chopped carrots, celery, and parsnip. Lower the heat to maintain a gentle boil and cook for about 40 minutes.
Meanwhile, peel and mince the garlic cloves.
In a small bowl, beat the egg yolks and slowly blend in the apple cider vinegar until well combined.
Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Discard the onion from the pot.
Add the shredded chicken back to the pot, then stir in the minced garlic, salt, and black pepper. Allow it to simmer for another 5 minutes.
Slowly add the egg and vinegar mixture to the soup, stirring continuously to prevent the yolks from curdling.
Remove the soup from heat and add olive oil for a richer flavor.
Taste for seasoning and adjust if necessary, then garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.7 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 557 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3092 mg | 66% | |
*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.
