Rădăuțean soup

Name: Rădăuțean soup - Margareta A.
Ingredients: 1 chicken breast; 5; 6 carrots; 1 small celery; 1 parsnip root; 1 leek; 3; 4 green garlic stalks; fresh parsley; 1 head of garlic; 2 onions; 200 g sour cream; 2 egg yolks; 2 tablespoons white flour; salt; pepper; vinegar

Soups - Rădăuțean soup by Margareta A. - Recipia

Rădăuți Chicken Soup The first time I made this Rădăuți soup, I used a large chicken breast, around the time I needed something hearty and quick for lunch. It’s quite similar to tripe soup, but it's a bit lighter and doesn’t contain any tripe at all. Free-range chicken gives the best flavor, but regular chicken breast works too. It’s one of the most requested soups in our family. Quick Info Total time: approximately 2 hours Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and a half, depending on the type of chicken Servings: 8-10 Difficulty: medium Recipe type: soup, main course, suitable for lunch Ingredients 1 chicken breast (preferably free-range, if available) 5-6 carrots 1 small celery root 1 parsnip 1 leek 3-4 green garlic stalks 1 head of garlic 2 onions 200 g fermented sour cream 2 egg yolks 2 tablespoons all-purpose flour 1 bunch of fresh parsley Salt Pepper 2 tablespoons vinegar (I used vinegar from the jar with hot peppers) 4 liters of water Preparation Method 1. Boil the chicken breast in a 5-liter pot with about 4 liters of water and a pinch of salt. Keep it on the heat and skim off the foam a few times while it forms on the surface. 2. Meanwhile, peel the carrots, celery, parsnip, and onion. Add all these vegetables whole into the pot along with the meat. 3. Wash the leek and green garlic, then slice them thinly. Add them to the pot as well. 4. Peel the head of garlic, and crush or mash the cloves separately to add them later. 5. Once the chicken breast is cooked, remove it from the pot and cut it into thin strips (julienne). Set the meat aside. 6. Strain the soup through a fine sieve or cheesecloth to keep it clear. Do not discard the vegetables from the pot. 7. Blend the cooked vegetables with an immersion blender until you get a smooth paste. Return the vegetable paste to the strained soup along with the strips of chicken. 8. In a separate bowl, mix the egg yolks, sour cream, flour, and mashed garlic. Blend well, then gradually pour in a ladle of hot soup, stirring continuously to bring the mixture closer to the temperature of the soup and prevent curdling. 9. Gradually pour this mixture into the pot with the strained soup and blended vegetables. Stir well. 10. Let the soup simmer on low heat for another 10 minutes. Adjust the taste with salt and pepper. 11. Finally, add 2 tablespoons of vinegar. I used vinegar from the jar with hot peppers for an extra flavor boost. 12. Turn off the heat and sprinkle with chopped fresh parsley. 13. Serve the soup hot, with hot peppers on the side and, if desired, extra sour cream at the table. Why I Make This Recipe Often It’s made with simple ingredients, has no complicated steps, and always turns out hearty but not heavy. The soup holds well from one day to the next, and the flavor stays fresh. The boiled chicken breast remains tender, and the combination of blended vegetables and sour cream gives it the right consistency. Tips and Variations Tips - If using free-range chicken, calculate a longer cooking time, even over an hour. - Don’t overdo the flour; two tablespoons are enough for the desired texture. - If you have small children, you can reduce the amount of mashed garlic. - Straining the soup is not optional; otherwise, it may have foam or large vegetable remnants. Substitutions - If you don’t have green garlic in the spring, you can use only garlic cloves at the end, but the flavor will be slightly different. - Fermented sour cream works best, but you can also use cooking cream (not for whipping) with slightly less acidity. - If you don’t have parsnip, the soup is still good without it, but it won't be as flavorful. Variations - Some prefer to blend only part of the vegetables to keep the soup clearer, but I blend all of it. - The vinegar from hot peppers adds an extra flavor, but you can also use regular vinegar. - If you want a more sour soup, you can slightly increase the vinegar at the end, to taste. Serving Ideas - Serve the soup hot, with extra parsley. - On the side, provide hot peppers and cold sour cream. - It also goes well with fresh bread or pita. Frequently Asked Questions 1. Can I use another part of the chicken instead of the breast? Yes, but the breast makes the soup lighter. Using thighs or backs will make it richer and fattier. 2. If I don’t have a blender, how should I handle the vegetables? You can mash them with a fork or a potato masher, but the texture won’t be as smooth. 3. Should the soup be white or orange? It depends on how many carrots you use and whether you blend all the vegetables. More carrots will result in an orange soup. 4. Can the sour cream curdle? The risk is low if you mix it separately with the egg yolks and add hot soup gradually. If you add the sour cream directly into a cold pot, it may curdle. 5. Is flour absolutely necessary? No, but it helps achieve that dense consistency similar to tripe soup. Nutritional Values (approximate) For one serving of soup (about 350 ml): - Calories: 190-210 kcal - Protein: 16-18 g - Carbohydrates: 8-10 g - Fat: 10-12 g These values are estimates and can vary depending on how much sour cream or meat is used in each serving. Storage and Reheating The soup keeps well for 2-3 days in the refrigerator in a covered container. Reheat on low heat, ideally without boiling vigorously to avoid curdling the sour cream. I do not recommend freezing, as the sour cream may change texture. It can be served the next day as well; the flavor holds up nicely. If it becomes too thick after cooling, you can add a little hot water when reheating.

Preparation

In a 5-liter pot, we put 4 liters of water and the chicken breast, a pinch of salt, and let it boil, skimming occasionally. Meanwhile, we clean the onion, carrots, parsley root, and celery and add them whole to the pot. The leek and green garlic are washed, chopped finely, and added to the pot to boil. We peel the garlic and mash it. We remove the chicken breast and cut it into julienne strips. We strain the soup and blend the vegetables. We add them to the strained soup along with the meat. The 2 eggs, sour cream, flour, and garlic are mixed, a ladle of warm soup is added, and it is poured into the pot. It is allowed to boil for about 10 minutes, and salt and pepper are added to taste. I added 2 tablespoons of vinegar from the jar with hot peppers. Finally, we sprinkle with fresh parsley. The soup is ready, served hot with hot peppers and sour cream. Enjoy your meal! I had free-range chicken that gave my soup a special flavor.

Rădăuțean soup

Preparation

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