Radauti soup a la Gaby_d

Name: Radauti soup a la Gaby_d - Vasilica O.
Ingredients: a chicken breast; a celery; a parsnip; 4 carrots; an onion; salt; pepper; vegeta; 2 bay leaves; a sprig of thyme; 300 gr sour cream; 4 egg yolks; garlic

Soups - Radauti soup a la Gaby_d by Vasilica O. - Recipia

Rădăuți Soup a la Gaby_d I have often found myself craving Rădăuți soup, but unable to find one that is simple and clear enough. Usually, I make it at home when I have a chicken breast on hand and I’m not in the mood for overly rich soups or those with too many complicated ingredients. This recipe is one of those I’ve made several times, straightforward, without unnecessary steps and without variations that change the basic taste. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes (cleaning and chopping vegetables, chicken breast) Cooking time: 1.5 hours Servings: 6-8 Difficulty: easy Recipe type: chicken soup, suitable for lunch or dinner Ingredients 1 whole chicken breast 1 small celery 1 parsnip 4 carrots 1 onion salt to taste pepper to taste vegetable seasoning (optional, 1-2 teaspoons) 2 bay leaves 1 sprig of thyme 300 g sour cream 4 egg yolks garlic (3-5 cloves, to taste) Preparation Method 1. In a large pot (at least 5 liters), bring about 4 liters of water to a boil. Add the whole chicken breast, celery, parsnip, 3 of the carrots (peeled and cut into large pieces), the whole onion, salt, pepper, vegetable seasoning, bay leaves, and thyme. Let it boil until the meat and vegetables are well cooked, about an hour and a half. 2. When everything is cooked, remove the chicken breast and vegetables with a slotted spoon and strain the broth to keep it clear. From the vegetables, I keep only the broth; I slice the chicken breast thinly. I do not add the vegetables back, only the meat. 3. Return the sliced chicken breast back into the broth and bring it to a gentle simmer until it starts boiling again. 4. Separately, in a bowl, mix the sour cream with the egg yolks. To prevent curdling, gradually add a ladle of hot broth over the sour cream mixture, stirring continuously. When the mixture is warm, slowly pour it into the pot, stirring continuously, with the heat low or even off for a few moments to prevent curdling. 5. Grate one carrot on a fine grater and sauté it briefly in a small pan with very little oil, just enough to get some color. Strain the resulting juice directly into the soup. Do not add the sautéed carrot, just the liquid, for a nice color (if you do not like the taste of sautéed carrot directly in the soup, you can skip this step completely). 6. Add crushed garlic, to taste, at the end. Adjust with salt, pepper, and possibly vinegar (to taste) if you feel it needs more acidity. Why I make this recipe often It’s a clear soup, easy to make, the ingredients are simple, and it doesn’t require anything special. I like it because you can control how sour or creamy you want it to be, and it’s not hard to reheat. The recipe is not pretentious, so it works for both a regular day and a meal with friends. Tips and Variations Tips Do not boil the sour cream directly in the soup; temper it with hot broth first to prevent curdling. Taste the soup at the end and adjust with salt, pepper, and vinegar only after you have added the sour cream and garlic. Substitutions Vegetable seasoning can be omitted or replaced with any soup seasoning, but this will slightly change the basic taste. The chicken breast can be replaced with boneless thighs if you want a richer soup, but the texture will be different. Variations You can add more garlic for those who prefer a stronger flavor. If you do not like it to be very sour, reduce the vinegar or even omit it altogether. Serving Ideas Serve hot, with fresh bread. Those who want can add extra sour cream at the table. It also goes well with hot peppers, if you prefer. Frequently Asked Questions Can I use another meat instead of chicken breast? Yes, but the texture and taste will change. Using thighs or chicken back will make it richer. Can I use light sour cream? Yes, but it won't be as creamy and is more likely to curdle upon addition. Is garlic mandatory? No, but without it, it doesn't have the specific taste of Rădăuți soup. You can use less or omit it altogether, according to your preference. What do I do if the soup curdles when I add the sour cream? It curdled due to the temperature being too high. Next time, add the broth gradually to the sour cream and do not boil after adding the mixture. Nutritional Values Estimated per serving (out of 8): Calories: 250-300 kcal Protein: 20-25 g Fat: 15-18 g (depends on the sour cream) Carbohydrates: 7-10 g Values are indicative and depend greatly on how much sour cream and chicken you actually use. Storage and Reheating This soup can be stored in the refrigerator, covered, for up to 3 days. When reheating, use low heat and stir gently to prevent the sour cream from curdling. Freezing is not recommended, as the texture changes significantly and the sour cream may separate.

Radauti soup a la Gaby_d

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