Ciorbă Rădăuțeană (Ciorbă rădăuțeană)
Overview
Ciorbă rădăuțeană is a creamy, sour chicken soup from Romania. Chicken pieces, often the breast or a whole bird, are simmered with carrot, parsley root, celeriac and onion to make a clear golden broth. The meat is taken out and shredded, and the broth is thickened off the heat with a mixture of sour cream, egg yolks and crushed garlic, then sharpened with vinegar. The result is smooth, pale and tangy, with a strong garlic flavour. It is served with the shredded chicken in each bowl, a hot chilli pepper to bite on the side and extra sour cream.
History
The soup takes its name from Rădăuți, a town in Bukovina in the north-east of Romania. It is usually said to have been created in the 1970s or 1980s by a local restaurant cook as a chicken version of ciorbă de burtă, the famous tripe soup, which is made with the same sour cream, egg and garlic finish. It quickly spread across the country and is now one of the most popular soups on Romanian restaurant menus.
Main ingredients
Chicken, sour cream, egg yolks, garlic, vinegar, root vegetables. The soup is built on chicken broth with sour cream and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Egg soups · More soups from Romania
Recipe
Method
- 11 h
Simmer the chicken and vegetables in 2.5 l water for 1 hour, skimming well.
- 2
Remove the chicken, shred it, and strain the broth.
- 3
Whisk the sour cream, egg yolks and garlic and slowly add two ladles of hot broth.
- 4
Stir the mixture into the pot off the heat and warm gently without boiling.
- 5
Add the vinegar and salt, return the chicken and serve with chillies.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
