Vegetarian Ciorba Radauteana
Discover the comforting warmth of **Vegetarian Ciorba Radauteana**, a plant-based twist on the Romanian classic. This hearty soup combines a medley of diced carrots, celery, parsnip, and fragrant garlic simmered in a rich vegetable stock infused with bay leaves for depth of flavor. A velvety finish is achieved by tempering creamy sour cream and egg yolks into the broth, lending traditional richness without meat. Brightened with a splash of lemon juice and fresh parsley, this tangy and smooth soup is perfect for chilly evenings or a light yet satisfying meal. Ready in under an hour, this dish showcases Romanian cuisine’s charm while catering to vegetarian palates. Serve it with crusty bread for an irresistible pairing. **Keywords:** Vegetarian Ciorba Radauteana, Romanian soup, hearty vegetarian soup, creamy vegetable soup, traditional European recipes.
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Recipe Information
Ingredients
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 large, diced parsnip
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 8 cups vegetable stock
- 2 bay leaves
- 1 bunch, chopped fresh parsley
- 0.25 cup lemon juice
- 1 cup sour cream
- 3 egg yolks
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons sunflower oil
Instructions
In a large pot, heat the sunflower oil over medium heat.
Add the chopped onion and sauté for 5 minutes until it becomes translucent.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the diced carrots, celery, and parsnip to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the vegetable stock and add the bay leaves. Increase the heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to maintain a simmer and cook for 20-25 minutes, or until the vegetables are tender.
In a separate bowl, whisk together the sour cream and egg yolks until smooth.
Gradually temper the sour cream mixture by adding a ladleful of hot soup into the bowl, whisking constantly to prevent curdling.
Slowly return the tempered sour cream mixture to the soup pot, stirring continuously.
Add the lemon juice, salt, and black pepper to the soup. Adjust seasoning to taste.
Let the soup warm through for another 2 minutes, without bringing it to a boil.
Remove the bay leaves and discard.
Stir in the chopped parsley just before serving.
Ladle the soup into bowls and serve hot, with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 6842 mg | 297% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 71.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 973 mg | 75% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5685 mg | 121% | |
*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.
