Authentic Ciorba Radauteana Recipe
Rădăuți, Romania
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Introduction & history
Ciorba Radauteana is a traditional Romanian soup known for its rich, tangy flavor, originating from the Radauti area. It is primarily made with chicken, although originally, turkey was used, and parts like the thighs, wings, backs, and necks are preferred to maximize flavor. The soup starts with boiling chicken to create a hearty broth, which is then clarified to remove impurities. Vegetables such as carrots, parsnips, celery, onion, and peppers are commonly added to the broth to cook, while the distinct sour taste is achieved by incorporating vinegar or lemon juice. A key feature of ciorba Radauteana is the creamy thickening mixture, made from a blend of egg yolks, sour cream, and flour, tempered with a bit of the hot broth to prevent curdling before being introduced back into the soup. This process gives the soup a rich, smooth texture. Traditionally, the soup is served hot with a dollop of sour cream, freshly chopped parsley, and sometimes, extra vinegar or hot peppers on the side ... Read more
Ciorba Radauteana
PREP 30min
COOK 2h
READY IN 2h 30min
The following is the authentic ciorba Radauteana soup recipe. The base of the soup is a broth made with a whole chicken and a medley of fresh vegetables, namely carrots, parsley roots, parsnips, celery, onions, and peppers. Another key element is the thickening mixture of fresh egg yolks, rich sour cream, and a hint of garlic, resulting in a creamy consistency that sets this soup apart. Each step of the preparation is explained in detail, from preparing the chicken and vegetables to the final assembly of the soup. Accompany your soup with fresh bread, and adjust the taste to your liking with vinegar, hot peppers, extra cream, or parsley.
Ingredients
1 whole chicken of approx. 1.2 - 1.5 kg (27-3.3 lbs) (or pieces with skin and bone)
4 carrots
2 parsley roots
2 parsnip roots
1 small celery
1-2 onions
1 red or yellow pepper
3-4 tsp salt (put 3 and see more)
1 tsp peppercorns
TO THICKEN
4-5 very fresh egg yolks
500g (1.1 lbs) sour cream with at least 20% fat
50g flour (3 tbsp) or 30g (2 tbsp) food starch
4-6 cloves of garlic finely crushed (in a mortar or with the side of a knife)
vinegar to taste (can also be put directly on the plate)
Preparation
Section the chicken into pieces. First, cut the wings and thighs, then cut along the sides to separate the back from the breast. Cut the back and the breast into two parts. You should end up with 8 pieces, including bones and skin.
Next, prepare the vegetables - carrots, onions, parsley, parsnips, celery, and bell pepper. Wash them and either leave them whole or halve them. These vegetables will be removed from the soup later on.
Now, place the chicken pieces into a large pot (about 6 liters), fill it nearly to the top with cold water (around 4 liters), and add 3 teaspoons of salt. Bring to a boil over high heat, skimming off any foam that formed initially.
After about 15 minutes, when the foaming subsided, add the whole or halved vegetables and peppercorns, reduce the heat to medium, and cover the pot partially with a lid. The soup needed to simmer for about 45 minutes, making it a total of one hour.
Once the cooking is complete, take the pot off the heat and strain the soup, keeping the rich, floury broth and setting aside the meat and vegetables to cool.
Since the liquid has reduced, add another liter of water and reheat the soup.
After cooling the meat for about 10 minutes, debone it. Remove all the strips of meat from the backbones, neck, wings, thighs, and chest. Place the meat in a small bowl of soup so it does not dry out while you prepare the rest of the soup.
Dice the carrots for the soup.
Once the strained soup is boiling again, prepare the thickening mixture. In a bowl, combine sour cream (24% fat recommended), 4 fresh egg yolks, 2 tablespoons of flour, and crushed garlic.
Gradually temper the mixture by adding 3 spoonfuls of hot soup, stirring well after each addition to prevent egg coagulation.
With the soup on low heat, pour the mixture into the soup and stir for a few minutes to cook the flour.
After thickening, add the chopped meat and diced carrots back into the soup.
Serve the soup hot, accompanied by fresh bread. Optionally, add vinegar, hot peppers, extra cream, or chopped green parsley to taste, adjusting according to personal preference. Enjoy the soup fresh for the best taste, ideally within 2-3 days if stored in the refrigerator.
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