Romania
Ciorbă Rădăuțeană: Romanian Chicken Soup
A gently tangy chicken soup with garlic, sour cream and vegetables.
- Cuisine
- Romanian cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Medium
- Prep
- 15 min
- Cooking
- 75 min
- Total
- 90 min
Recipe
Ciorbă Rădăuțeană is a Romanian chicken soup finished with sour cream, egg yolks and a little lemon juice for tang.
The chicken can be deboned before serving or served on the bone.
Practical cooking
Ingredients
4 servings
For the soup
- 800 g bone-in chicken (approximately; ideally legs or quarters)
- 2 l water (approximately)
- 1 onion
- 2 carrots (depending on their size, use one more if needed)
- celeriac (a small piece)
- parsley root (a small piece)
- 1 small sweet red pepper
- 5 garlic cloves (approximately; add another to taste)
- 300 g sour cream (approximately; ideally 16–18% fat)
- 3 egg yolks
- 1 tbsp lemon juice (to taste)
- to taste salt
- to taste black pepper
Nutrition per serving
- Energy
- 537 kcal2250 kJ
- Fat
- 41.5 g
- Saturated fat
- 15.2 g
- Carbohydrates
- 11.8 g
- Sugars
- 5.9 g
- Fibre
- 2.1 g
- Protein
- 28.9 g
- Salt
- 2.0 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Matvaretabellen · Norwegian Food Safety Authority, University of Oslo, Norwegian Directorate of Health · NLOD 2.0
Cook flow
Instructions
Total: 90 min
- 1
Method
Simmer the broth
Cover the chicken with water, bring to a boil and skim off the foam. Add the onion, carrots, a piece each of celeriac and parsley root, and the whole or halved pepper. Simmer gently for about 45–60 minutes until the chicken is tender. Check with a food thermometer that the thickest part of the chicken reaches 74 °C, without touching the bone.
Strain and prepare the chicken
Remove the chicken and strain the broth. Slice the carrots and, if desired, some of the pepper and return them to the broth. Remove the chicken from the bone or leave it on the bone for serving.
Temper the cream mixture
Add the crushed garlic to the broth. Mix the sour cream and egg yolks in a bowl. Gradually whisk in two or three ladlefuls of hot broth.
Finish the soup
Slowly stir the cream mixture into the soup and return the chicken. Warm gently without boiling vigorously. Season with salt, black pepper and lemon juice to taste. After adding the yolk mixture, stir and heat gently until a food thermometer reads at least 72 °C; avoid a vigorous boil.
Refine
Tips and variations
After cooking
Storage and serving
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