Radauti soup made from free-range chicken breast

Name: Radauti soup made from free-range chicken breast - Denisa J.
Ingredients: 1 chicken breast; 1 celery; 2 onions; 2 carrots; greens; 3; 4 cloves of garlic; salt; 500 g sour cream; 2 egg yolks; 3 tablespoons of vinegar

Soups - Radauti soup made from free-range chicken breast by Denisa J. - Recipia

Rădăuți soup made from free-range chicken breast starts with a simple broth, made from meat, vegetables, and salt. The breast is boiled first, and the vegetables are added whole when the meat is almost done. Finally, the broth is thickened with egg yolks, vinegar, and sour cream, then the deboned and chopped meat is added. Quick Info Total Time: Not specified in the original recipe; depends on how quickly the chicken breast boils. Preparation Time: Not specified. Cooking Time: Until the chicken breast and vegetables are cooked. Servings: Not specified; the amount of sour cream and a whole breast usually leads to a pot of soup, but the exact number of servings depends on the volume of water used. Difficulty: Easy to medium. Recipe Type: Traditional soup, suitable for lunch. Ingredients 1 free-range chicken breast 1 celery 2 onions 2 carrots Greens 3-4 cloves of garlic Salt 500 g sour cream 2 egg yolks 3 tablespoons vinegar Preparation Method 1. Wash the chicken breast with cold water and put it to boil. Add salt to taste. During boiling, the meat should be left to cook until it is almost done. 2. Meanwhile, clean the celery, onion, and carrots, then wash them well with cold water. The vegetables will be added whole to the pot, not chopped. 3. When the breast is almost cooked, add the cleaned vegetables. Let everything boil until both the meat and vegetables are well cooked. 4. Remove the breast and vegetables from the broth with a slotted spoon and place them in a deep plate. The broth remains in the pot and will be used for the soup. 5. In a separate bowl, mix the two egg yolks with a little salt. Add the three tablespoons of vinegar and homogenize the mixture. 6. Pour the egg yolk and vinegar mixture into the broth in which the meat and vegetables were boiled. Stir to distribute the ingredients evenly in the soup. 7. Debone the chicken breast after it has cooled enough to be handled. Cut the meat into cubes or thin strips, depending on your preferred texture, then add it back to the pot. 8. Finally, add the sour cream. Stir gently and continuously with a wooden spoon, so that the sour cream incorporates into the broth. 9. Add the garlic and greens according to the recipe's ingredients. Taste and adjust the salt if necessary. The soup is made in this order so that the broth remains the base of the dish, and the meat can be cleaned and cut without crumbling too much. The vegetables are boiled whole, then removed from the pot; the basic recipe does not specify that they should be chopped and put back into the soup. Why I make the recipe often I make it because it is prepared from simple ingredients and makes good use of a free-range chicken breast. The boiled meat can be cut into cubes or strips, and the soup is easy to adapt in texture depending on how it is cut. Additionally, the vegetables boil in the same broth as the breast, which simplifies preparation and leaves the soup with a meaty and vegetable flavor. Tips and Variations Tips Wash the breast with cold water before boiling and clean the vegetables while the meat is cooking. This way, the steps overlap, and the preparation does not take unnecessarily long. The vegetables are added when the breast is almost cooked, not from the beginning. They should not stay in the pot longer than necessary, especially if they are smaller and cook quickly. After removing the meat, let it cool a bit before deboning. It is easier to work with, and you can remove the bones better. Stir slowly after adding the sour cream. The recipe calls for gentle and continuous stirring with a wooden spoon, and this step should be done without haste. The vinegar is added together with the egg yolks before the mixture reaches the broth. The three tablespoons give the specific sour taste of the soup, but the amount can be adjusted only if you prefer a less sour soup. Substitutions The recipe uses free-range chicken breast, which is the main ingredient. No other meat is indicated in the original variant, so substitution would change the taste and boiling time. The type of greens is not specified in the ingredient list. You can use whatever greens you have on hand without changing the other components of the soup. Variations The meat can be cut into cubes or thin strips. Both options respect the recipe, but strips provide a texture closer to that commonly found in Rădăuți soup. The celery, onion, and carrots can remain just ingredients for the broth, as they are used in the basic recipe. If you want to serve them in the soup, the source does not specify a step for this, so they should be kept or added only according to preference. The amount of garlic can be chosen within the indicated range, between three and four cloves. With three cloves, the taste is more discreet, while with four it is more pronounced. Serving Ideas The soup can be served warm, after the sour cream has been incorporated and the meat has been put back into the broth. The vinegar is already included in the recipe, so the sour taste is part of the final dish. Frequently Asked Questions When are the vegetables added to Rădăuți soup? The vegetables are added after the chicken breast is almost cooked. They are cleaned and added whole to the pot. What do I do with the breast after boiling? Remove the breast from the broth, debone it, and cut it into cubes or thin strips. Then add it back to the soup. When is the sour cream added? The sour cream is added at the end, after the meat has been cut and put back into the pot. Stir gently and continuously with a wooden spoon. How much vinegar is used? For this recipe, three tablespoons of vinegar are indicated. It is first mixed with the egg yolks and a little salt, then the mixture is added to the boiling broth. Are the vegetables put back into the soup? In the original recipe, the vegetables are removed from the pot after boiling, and then only the deboned breast, sour cream, garlic, and greens are clearly mentioned for the finish. Therefore, the vegetables are not specified as being chopped and put back in. Nutritional Values The values are estimated, as the weight of the chicken breast, the amount of water used, the fat percentage of the sour cream, and the exact number of servings are not specified. If the pot is divided into approximately six servings, a serving may have around 250-350 kcal, 20-30 g of protein, 12-22 g of fat, and 3-6 g of carbohydrates. The greatest variation comes from the sour cream and the chicken breast. A fattier sour cream increases the energy value, and the actual amount of meat in each serving especially influences the protein level. The values should not be considered an exact nutritional calculation. Storage and Reheating Store the cooled soup in a covered container in the fridge. It is recommended to be consumed within two to three days. When reheating, heat only the necessary amount and stir gently. The soup contains egg yolks and sour cream, so it is better to heat it gradually and not let it boil vigorously. This helps maintain the texture as close as possible to that obtained immediately after preparation. Label: Rădăuți soup

Radauti soup made from free-range chicken breast

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