Low Sodium Ciorba Radauteana
Indulge in the comforting flavors of a classic Romanian dish with this Low Sodium Ciorba Radauteana, a lighter twist on the traditional sour chicken soup. Crafted with tender shredded chicken, hearty root vegetables, and creamy Greek yogurt, this recipe delivers a rich yet balanced taste without relying on excess salt. A dash of white wine vinegar lends it a signature tang, while fresh dill brings a bright herbaceous finish. This low-sodium version is perfect for those looking to enjoy authentic Romanian cuisine with a healthier spin. Ready in just over an hour and packed with wholesome ingredients, it’s an ideal dish to warm you up on chilly evenings or to delight your family with something new and nourishing.
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Recipe Information
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
Instructions
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.
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.
Remove the chicken from the pot and allow it to cool slightly, then shred the meat using two forks.
Strain the broth to remove the vegetables, then return the broth to the pot along with the shredded chicken.
Mince the garlic and add it to the pot. Let the soup simmer gently for another 10 minutes.
In a medium bowl, whisk together the egg yolks and Greek yogurt until smooth.
Slowly add a ladleful of hot soup to the yogurt mixture, whisking continuously to temper the eggs. Repeat with another two ladlefuls of soup.
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.
Stir in the white wine vinegar and season with ground black pepper.
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.
Serve the ciorba warm, garnished with an additional sprinkle of dill if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 27.5 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 759 mg | 58% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3478 mg | 74% | |
*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.
