Rich, flavorful, and creamy, Ciorbă Rădăuțeană is one of the most beloved Romanian soups, prepared with tender chicken, fresh root vegetables, sour cream, and egg yolks. Enhanced with a splash of vinegar for acidity and a hint of garlic for a perfected taste, this soup is ideal for family meals where tradition and flavor meet in one bowl.
This recipe is perfect for the cold days of autumn and winter, when you need a warm, nourishing dish that brings comfort and well-being. Simple to prepare and deeply aromatic, Ciorbă Rădăuțeană will surely become a favorite on your menu. Serve it with fresh herbs and a hot chili pepper on the side, and enjoy an authentic taste that transports you straight to the heart of Bucovina!
Ingredients
1 kg chicken breast or chicken thighs with bone
2 large carrots
1 parsley root
1 small celery root
1 parsnip root
1 large onion
2–3 garlic cloves
200 g full-fat sour cream (minimum 20% fat)
2 egg yolks
2–3 tablespoons vinegar (or to taste)
Salt and pepper, to taste
Fresh herbs (parsley or lovage), for garnish
Instructions
Preparing the meat and vegetables: Place the chicken in a large pot with about 3 liters of cold water. Add a teaspoon of salt and let it simmer over low heat, skimming off the foam that forms on the surface.
Add the carrots, parsnip, celery root, parsley root, and whole onion. Let everything cook until the meat and vegetables are tender (about 1 hour).
Preparing the meat and straining the broth: Remove the meat and vegetables from the broth. Shred the meat into strips or cut it into small cubes, and either mash the vegetables or discard them, depending on your preference.
Strain the broth to remove any impurities, then return the clear soup to the pot.
Flavoring the soup: Crush the garlic and add it to the soup. Let it infuse for a few minutes, then remove it to avoid an overpowering taste.
Add the shredded meat back into the pot and bring the Rădăuțean soup to a gentle boil.
Thickening the soup: In a separate bowl, whisk the sour cream with the egg yolks. Take a ladle of hot soup and slowly pour it over the sour cream and egg mixture, stirring continuously to temper it and prevent curdling.
Gradually pour this mixture into the pot, stirring constantly.
Finishing the soup: Adjust the taste with salt, pepper, and vinegar to your preference. Let the soup simmer for another 2–3 minutes.
Serving: Sprinkle freshly chopped parsley or lovage on top for extra freshness. Serve the Ciorbă Rădăuțeană hot, with chili peppers and homemade bread on the side.
What is Ciorbă Rădăuțeană and why is it so appreciated?
Ciorba Rădăuțeană is a reinterpretation of the classic tripe soup, but made with chicken instead of beef tripe. It is appreciated for its delicate taste, creamy texture, and the perfect balance between sour cream, egg yolks, and the subtle flavors of vegetables and garlic. It is considered a lighter and more versatile option compared to the traditional tripe soup.
What is the origin of Ciorba Rădăuțeană?
The soup originates from Rădăuți, Suceava County, and was created as an alternative to tripe soup. Local cooks wanted to develop a similar dish, but one that was more accessible and better accepted by a wider range of people.
What type of meat is suitable for this recipe?
Usually, chicken breast or chicken thighs with bone are used, as the bones enrich the flavor of the broth, while the meat stays juicy and tender.
How is the creamy texture of the soup achieved?
The creamy consistency is obtained by mixing sour cream with egg yolks. It is important to temper the sour cream by slowly adding hot broth to it, stirring continuously, to avoid curdling and to achieve a smooth, homogeneous texture.
How is the acidity of the soup adjusted?
The acidity comes from vinegar or lemon juice, which should be added gradually to taste. It is best to start with small amounts and adjust step by step to avoid making the Ciorbă Rădăuțeană overly sour.
What vegetables are necessary for flavoring the soup?
The soup typically includes carrots, parsnip root, celery root, and parsley root, which provide a slightly sweet and complex taste. Onion builds a strong flavor base, while garlic adds a mild spiciness and distinctive aroma.
How can Ciorbă Rădăuțeană be adapted for special diets?
For a lighter version, you can use low-fat sour cream or Greek yogurt. Turkey meat can replace chicken, and plant-based milk or cream can be used as an alternative for those with lactose intolerance.
What are the best serving methods?
This soup is traditionally served hot, sprinkled with fresh parsley or lovage. It pairs perfectly with chili peppers and freshly baked homemade bread or flatbread. For an authentic touch, an extra spoonful of sour cream can be added just before serving.
What common mistakes should be avoided when preparing this soup?
Do not boil sour cream directly: Always temper it gradually with hot broth to prevent curdling.
Do not skip straining the broth: This ensures a clear and visually appealing soup.
Do not leave the garlic in for too long: If overcooked, it can overpower the delicate balance of flavors.
How can Ciorbă Rădăuțeană be stored and reheated?
It can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently over low heat, stirring constantly to maintain the creamy texture. If the soup becomes too thick, add a little water or broth to adjust the consistency.
