Rădăuțean soup

Name: Rădăuțean soup - Constanta P.
Ingredients: 1 chicken breast; 1/2 celery root; 1 parsley root; 3 carrots; 2 onions; 2 bay leaves; thyme; pepper; salt; 3 egg yolks; 300 g sour cream; 1 tablespoon flour; 3 cloves of garlic; 1 carrot for sautéing; a pinch of paprika; vinegar

Soups - Rădăuțean soup by Constanta P. - Recipia

I have prepared Rădăuțean soup several times because it has become one of my favorite chicken soup options when I want something hearty but not too heavy. I keep it simple, using whatever I have on hand, and the recipe works well for an everyday meal, not just for special occasions. The vegetables are always easy to find, and the sour cream and eggs give the soup the right texture. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 15 minutes Servings: 6 Difficulty: medium Recipe type: chicken soup, for lunch or dinner Ingredients 1 chicken breast 1/2 celery root 1 parsnip 3 carrots 2 onions 2 bay leaves thyme (dried or fresh, whichever you have) pepper salt 3 egg yolks 300 g sour cream 1 tablespoon flour 3 cloves of garlic 1 carrot (separate, for sautéing) a pinch of sweet paprika vinegar (to taste) parsley or green onion (optional, for garnish) Instructions 1. Wash the chicken breast and place it in a large pot with cold salted water. When it starts to boil, skim off the foam with a ladle to keep the broth clear. 2. In the meantime, peel the vegetables: carrots, parsnip, celery, and onion. Cut them into moderately sized pieces so they can impart their flavor to the broth. 3. Once the foam is gone, add the chopped vegetables, bay leaves, and a little thyme to the pot. Let everything simmer over medium heat, uncovered, until the chicken and vegetables are well cooked. 4. Remove the chicken breast and vegetables from the pot. If the broth has reduced too much, add hot water. Cut the chicken breast into small cubes and slice the carrots (only if you want to put them back into the soup; do not add the other vegetables). 5. Return the broth to the pot, add the chopped chicken and sliced carrots, and let it come to a boil just to warm everything up. 6. In a large bowl, mix the sour cream, egg yolks, and flour. Gradually incorporate 3-4 ladles of hot broth, stirring constantly to prevent curdling, until the mixture is smooth and nearly at the temperature of the soup. 7. Pour the sour cream mixture into the soup, mix well, and let it simmer on low heat for another 10 minutes to meld the flavors and cook the flour. 8. While it simmers, peel the remaining carrot, grate it finely, and sauté it in a pan with a little oil. Once softened, add a pinch of sweet paprika and let it color nicely without burning. 9. Add the sautéed carrot with paprika to the soup for color. Stir and taste for salt. 10. Crush the garlic and add it along with a bit of vinegar. Add pepper at the end, to taste. Stir and turn off the heat. 11. Finally, add the greens. If you have parsley, chop it and add it. If not, finely chopped green onion works too – I sometimes use that when I don't have anything else. Why I make this recipe often I love this soup because it’s made with simple ingredients and is hearty but not heavy. It reheats easily and doesn’t need any add-ins to taste good the next day. I’ve never had it go uneaten, so there usually isn’t much left over. Tips and Variations Tips - The sour cream should be fatty so it doesn’t curdle when boiled. - If the sour cream is too cold, you risk curdling the mixture; gradually add hot broth. - Don’t add all the garlic at once; taste first to avoid overpowering the flavor. Substitutions - Instead of parsley, you can use green onion, especially in the spring. - If you don’t have parsnip or celery, you can use just carrots and onions, but the flavor won’t be as intense. - The chicken breast can be replaced with boneless thighs, but it will be fattier. Variations - If you want a tangier soup, add more vinegar towards the end. - You can use a mix of sour cream and yogurt if you want a lighter version. - For a richer soup, you can add a few pieces of potato to boil (it’s not classic, but it can work). Serving Ideas I serve it simply, with hot chili peppers on the side or a little fresh parsley on top. It also goes well with fresh bread or croutons. Frequently Asked Questions 1. Can I use lower-fat sour cream? Yes, but there’s a risk it will curdle when boiled. I recommend sour cream with at least 20% fat. 2. Is the sautéed carrot necessary? No, but it helps with color and flavor. Without it, the soup will be paler. 3. Can it be made without flour? Yes, but the soup will be a bit thinner. The flour helps with the consistency. 4. What do I do with the boiled vegetables that I don’t put back in the soup? You can eat them separately or use them in other dishes (like beef salad, for example). 5. Can I use pre-cooked chicken breast (leftover from another meal)? Yes, but the flavor won’t be as rich as when you cook the meat in fresh broth. Nutritional Values (estimates) One serving has approximately 250-300 kcal. Protein: about 20 g. Carbohydrates: 10-12 g. Fat: 15-18 g, depending on the sour cream used. Vinegar and garlic do not significantly affect the caloric values. These are general estimates and also depend on the amount of meat and type of sour cream. Storage and Reheating The soup keeps well in the refrigerator in a closed container for 2-3 days. It can be easily reheated over low heat, stirring constantly to prevent the sour cream from curdling. I do not recommend freezing it – the texture and flavor change. If you make a lot of soup, it’s better to consume it in the first few days.

Rădăuțean soup

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