Radauti soup

Rădăuți soup is one of the recipes I've started making because it always came up in discussions about lunch at work, especially when it came to soups. I can't say that chicken breast generally excites me, but in this combination, it really works, especially after I tried it a few times at home. I've ended up making it more often than I thought. Quick info Total time: about 2 hours Preparation time: 25-30 minutes Cooking time: 1 hour 20 minutes Servings: 6-8 Difficulty: medium Recipe type: hearty soup, suitable for lunch or dinner Ingredients 1 large chicken breast (700-800 g) 1 medium celery 1 parsnip 1 parsley root 2 large carrots 2 onions 400 g sour cream (40% fat) 3 egg yolks 2 tablespoons of flour 3-4 cloves of garlic Salt Pepper Vinegar (to taste) 1 small carrot 1 red bell pepper Fresh parsley Preparation method 1. Clean and wash all the vegetables. Put the whole chicken breast in the pot, along with the celery, parsnip, parsley root, the two large carrots, and the two onions. 2. Cover everything with cold water (about 4 liters). Put the pot on the heat and let it simmer on low heat. Skim off the foam that forms a few times, especially at the beginning, so that the broth remains clear. 3. After the chicken breast and vegetables are well cooked (after about an hour), remove the meat and vegetables onto a plate. Strain the broth to remove any residue or foam, then put the clear broth back into the pot. 4. Let the chicken breast cool slightly, then cut it into thin strips. The boiled carrot, parsnip, and parsley root are diced into small cubes. 5. Put the sliced chicken breast and vegetable cubes back into the pot. Turn the heat back on and let it simmer in the broth. 6. Separately, mix the egg yolks well with the flour and sour cream until completely smooth. You can add salt and pepper to the mixture. When the mixture is smooth, remove the pot from the heat and gradually incorporate the sour cream and egg mixture, constantly stirring with a whisk to avoid lumps. 7. Put the pot back on the heat and let the soup come to a boil for another 10 minutes. Meanwhile, crush the garlic. 8. Add the crushed garlic to the soup, then add vinegar to your taste, depending on how sour you want it to be. Finally, add finely chopped fresh parsley. 9. For color, grate the small carrot and dice the red bell pepper. In a pan, sauté them together with a little oil until softened. Add everything to the soup, mix, and turn off the heat. 10. If you want, you can add a sprig of thyme or bay leaves right from the start while boiling, but they are not mandatory – I don’t like their taste in this soup. Why I make this recipe often It's hearty and filling, doesn't require hard-to-find ingredients, and even though I'm not a fan of chicken breast, it takes on flavor here. It's a soup that can be reheated, making it practical for a few days. This version is quite balanced and easy to adapt according to preferences. Tips and variations Tips If the breast is too large, cut it in half to cook evenly. Use high-fat sour cream so it doesn't curdle when boiling. Add the garlic at the end, don’t boil it too much, so it doesn’t lose its aroma. Substitutions The chicken breast can be replaced with turkey meat cut into strips if you want. The 40% sour cream can be replaced with 30% sour cream if you have nothing else, but the result will be less creamy. If you don’t want flour, it can be left out, but the texture will be slightly thinner. Variations You can add a little lovage root while boiling for a different flavor. A mix of meat (boneless thighs and breast) can also be used, but it will change the texture of the soup. If you want the soup to be more sour, you can add more vinegar or lemon juice. Serving ideas Serve hot, with extra chopped fresh parsley. You can put hot peppers or sour cream on the table. It goes well with fresh bread or simple flatbreads. Frequently asked questions 1. How sour should the Rădăuți soup be? That depends on taste. I add vinegar towards the end and taste until it reaches the acidity I like, usually 2-3 tablespoons for the whole pot. 2. Can I use another meat instead of chicken breast? Yes, turkey works too, or if you want something fattier, boneless chicken thighs. The taste changes a bit, but the soup remains good. 3. What do I do if the sour cream curdles? The most important thing is to remove the pot from the heat when adding the sour cream mixture and to incorporate it gradually while constantly stirring. High-fat sour cream behaves better when boiling. 4. Can I add the grated vegetables directly, without sautéing them separately? You can add them directly, but if you sauté them separately, the color of the soup will be more intense, and you’ll have a rounder flavor. 5. Can I add thyme and bay leaves? You can, but it’s not mandatory. Add them at the beginning while boiling, and remove them before adding the other ingredients. I prefer it without. Nutritional values Estimated for a medium portion (out of 8 servings): about 290-350 kcal. Carbohydrates: 8-10g, protein: 25-30g, fat: 18-22g. Values depend on the exact amount of sour cream and meat, as well as whether or not flour is used. The soup is quite filling and has a good balance between protein and fat due to the sour cream. Storage and reheating Rădăuți soup lasts in the fridge for 3-4 days without problems, in a covered container. Reheat on low heat, stirring occasionally. If the sour cream separates slightly on the surface, just stir gently and it will return to normal. I do not recommend freezing, as the sour cream changes texture after thawing.

Preparation

First, we boil the chicken breast and the cleaned and washed vegetables. We make sure to remove the foam that forms. Once the chicken and vegetables are cooked, we take them out of the broth, strain the broth, and put it back in the pot. We cut the chicken breast into strips. The carrot, parsnip, and parsley are diced into small cubes. We add the cut chicken breast and the diced carrot, parsnip, and parsley to the broth and leave the pot on the heat. Separately, we mix the egg yolks with flour and sour cream, add salt and pepper, remove the pot from the heat and pour the mixture into the pot, stirring with a whisk to avoid lumps. We put the pot back on the heat to simmer for another 10 minutes. We crush the garlic and add it to the soup, adding vinegar to taste and finely chopped parsley. We remove the pot from the heat and separately sauté the grated carrot and red pepper until softened, then add them to the soup for a nice color. A sprig of thyme and bay leaves can be added; I didn't include them as I don't like them in the soup.

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