Rădăuți soup
Rădăuți soup was first requested by someone who couldn't accept the idea of tripe soup, but still wanted a similar taste, especially the texture. Since then, I've been making it, especially when something hearty is needed, but without complicated or expensive ingredients. With chicken or turkey breast, it makes a soup that gathers everyone around the table without much discussion. In our family, there has always been an emphasis on sour cream and garlic, but everyone can adjust it at the end, directly in the bowl. Quick Info Total time: about 2.5-3 hours, depending on how quickly the meat and vegetables boil Actual preparation time: 30-40 minutes Cooking time: 2 hours Servings: 8-10, depending on how much water remains and how generous the portions are Difficulty: medium, not complicated, but requires attention to a few details Recipe type: traditional soup, suitable for lunch or a family meal Ingredients 2 chicken breasts (or turkey meat, if you have it and don't mind the cost) 2 medium onions 1 parsley root 1 parsnip 1 large celery 3 carrots 1 extra carrot for sautéing (at the end) 2 bay leaves 6 garlic cloves 1 sprig of thyme or 1/2 teaspoon dried 500 ml fresh sour cream (for cooking, not fermented) 3 egg yolks 2 tablespoons wheat flour Salt to taste Black peppercorns (a few whole) Fresh parsley (at the end) Preparation method 1. Wash the chicken and put it to boil in a large pot with about 8 liters of water. Turn the heat to medium. When it starts to boil, skim well to obtain a clear broth. 2. Peel the onion, parsley root, parsnip, celery, and 3 carrots. Wash them well. Add the whole vegetables to the pot with the meat. Also add the bay leaves, thyme, and a few peppercorns. 3. Let it boil on medium heat, uncovered, until the meat and vegetables are well cooked. Usually, it takes about an hour and a half. I usually add two chicken thighs (also for flavor), but I remove them at the end, not leaving them in the soup. 4. When everything is ready, remove the meat and vegetables from the broth. Let them cool enough to handle. 5. Shred the meat into strips, do not cut into cubes. The vegetables can be cut or lightly mashed, according to preference. Put them back into the hot broth. 6. Meanwhile, in a large bowl, mix the sour cream with the egg yolks, flour, and finely crushed garlic. 7. Take the pot off the heat. Gradually add 5-6 ladles of hot broth over the sour cream mixture to temper it and prevent it from curdling when it contacts the hot broth. 8. Pour the sour cream mixture back into the pot, stirring continuously. Put the pot back on low heat for 5-6 minutes, stirring gently. 9. Adjust the taste with salt and, if needed, ground pepper. At the end, grate the remaining carrot on a large grater, then sauté it for a few minutes with a little oil, just enough to color it. Add it to the soup for a more pleasant appearance and a sweeter taste. 10. After turning off the heat, sprinkle chopped fresh parsley, but not too finely. Why I make the recipe often Rădăuți soup is practical when I want something hearty, but that also pleases those who don't eat tripe soup. It doesn't have complicated ingredients, can be made in large quantities, and leftovers stay good the next day. Tips and variations Tips Don't rush to mix the sour cream directly into the pot, you risk it curdling or making "scraps". If you find it too fatty, you can use sour cream with less fat, but it won't be as creamy. Taste for salt towards the end, because sometimes the vegetables give more flavor than it seems at first. Substitutions Turkey meat works just as well, but it's more expensive and sometimes harder to find. If you don't have parsnip, you can use more parsley root or skip it altogether. Fresh thyme is preferred, but dried will also work. Variations Some add a little vinegar directly into the pot to sour the soup; I prefer to leave it separate, so everyone can add as much as they want. Sour cream, crushed garlic, and vinegar can be added additionally in the bowl, to taste. In some areas, lemon juice is also used instead of vinegar, but in the original recipe from Moldova, vinegar is retained. Serving ideas It is served hot, with hot peppers on the side. At the table, everyone can add more sour cream, vinegar, or garlic, according to preference. Rădăuți soup is suitable for a hearty lunch or festive meals. Frequently asked questions 1. Can I use just chicken breast, without other pieces? Yes, it works with just breast, but if you add a few thighs, the soup will have a richer flavor. 2. Should the sour cream be for cooking or can I use fermented one? Ideally, you should use cooking sour cream, as it is more stable when boiled and you risk it curdling. 3. What do I do if the soup seems too thick after adding the flour and sour cream? Add a little hot water and mix well to reach the desired consistency. 4. Can Rădăuți soup be frozen? I do not recommend freezing, as the sour cream can release water and the texture changes. 5. How spicy should it be? Originally it is not spicy, but everyone can add hot peppers directly in the bowl. Nutritional values (estimate for a medium serving, approximately) Calories: 280-350 kcal Protein: 20-25g Carbohydrates: 10-15g Fats: 15-20g The values are approximate. They depend a lot on how much sour cream you use and how much breast or other meat you put in the soup. Without much oil and with lean chicken breast, it is moderately caloric. Storage and reheating Rădăuți soup can be stored in the refrigerator, in a covered container, for up to 3 days. It can be reheated over low heat, stirring gently, without letting it boil hard, to avoid curdling the sour cream. I do not recommend freezing, as the texture becomes uneven after thawing.
Preparation
We wash the meat and put it to boil in a pot with 8 liters of water, let it come to a boil and skim well, then we clean and wash the vegetables that we add to the pot with the meat, where we also add bay leaves and a sprig of thyme. We let it boil over medium heat until ready. We remove the vegetables from the pot and let them cool enough to chop or mash, as well as the meat which I shred, not cut into pieces. I also added 2 thighs for extra flavor, which I removed later, I didn't leave them in the soup. We add the meat and vegetables back into the water they boiled in. Meanwhile, we mix the sour cream with the egg yolks and the two tablespoons of flour and crushed garlic which we add to this mixture. We take the pot off the heat and add a few ladles of hot soup to the sour cream mixture so it reaches almost the temperature of the pot. We slowly add the sour cream to the soup pot while continuously stirring to prevent curdling. We let it cook for a few more minutes after which we add salt and pepper to taste. The remaining carrot is grated on a large grater and sautéed in a few drops of oil for added color and flavor. We turn off the heat and add chopped fresh parsley, not too finely. Enjoy your meal! We can additionally add sour cream, crushed garlic, and vinegar to the plate. It is served with hot pepper. In some places, lemon is used for souring. In Moldova, where it originates, the soup is only soured with vinegar.
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