I started cooking Rădăuți soup over the weekend after seeing various versions everywhere, and curiosity got the better of me. I decided to use a smaller, lean free-range chicken that I had in the freezer, not just chicken breast, and it really added good flavor. I followed a classic scheme, with plenty of root vegetables and sour cream, just like the basic recipe. It's not complicated, but it does require a fair bit of chopping and monitoring the pots.
Quick Info
Total time: about 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and a half
Servings: 8-10
Difficulty: medium
Recipe type: traditional soup, suitable for family meals or when you want something hearty
Ingredients
1 free-range chicken (small and lean, or any medium chicken)
4 liters of water
3 onions
1 large carrot
1 parsley root
1 parsnip
1/2 celery root
2 bell peppers (I used frozen ones)
1 bunch of fresh parsley
2 bay leaves
6 garlic cloves
200 g sour cream
3 egg yolks
2 tablespoons of flour
1 pinch of ground pepper
1 tablespoon of salt (plus, to taste)
3 tablespoons of vinegar
Preparation method
1. Portion the chicken, wash it well, and place it in a large pot with 4 liters of cold water and a heaping tablespoon of salt. Put the pot on the heat, and when it starts to boil, remove the foam that forms with a skimmer.
2. Meanwhile, clean and wash the vegetables. Chop three onions, the carrot, parsley root, parsnip, half of the celery, and the bell peppers, either finely or grate them, as you prefer. Set aside one onion and half of the carrot for the sautéing step, using the rest directly for boiling.
3. When the chicken is half-cooked (it should be tender but not falling apart when tested with a fork), add the chopped vegetables and the two bay leaves. Continue simmering on low heat.
4. In the meantime, peel the garlic cloves and crush them with a pinch of salt. Then mix with the 3 tablespoons of vinegar and set aside.
5. In a separate bowl, combine the sour cream with the egg yolks and flour. Mix well to avoid lumps.
6. Remove the foam from the surface as needed during cooking.
7. After about 15-20 minutes of adding the bay leaves, remove them from the soup to avoid a bitter taste.
8. When the vegetables are almost cooked, in a small pan, take a bit of fat from the soup with a ladle and sauté the grated carrot and chopped onion that you set aside at the beginning. Stir on low heat for 2-3 minutes, just until they soften slightly and gain some color.
9. Add this sautéed vegetable mix to the soup, along with the garlic mixed with vinegar. Let it simmer for another 5-6 minutes.
10. Take a ladle of hot broth from the soup and gradually mix it into the bowl with the sour cream, egg yolks, and flour. Stir vigorously to thin it out and avoid curdling or forming lumps. Repeat with another ladle of broth, then pour the diluted mixture in a thin stream over the soup, stirring continuously with a spatula or whisk.
11. Adjust the taste with ground pepper and salt, if needed. Simmer for another 5-10 minutes on low heat.
12. Finally, after turning off the heat, chop the fresh parsley finely and sprinkle it into the soup.
Why I make this recipe often
It's hearty, perfect for cold days, and when there are many mouths to feed. The ingredients are easy to find, and if you already have a good chicken, the difference in flavor is noticeable. It keeps well in the fridge and can be reheated without issues.
Tips and variations
Tips
- Don't leave the bay leaves in too long, they become bitter; I remove them after a maximum of 20 minutes.
- I add the garlic only towards the end, so it doesn't become too pungent while cooking.
- If you want to prevent the sour cream from curdling, make sure to temper it with hot broth and stir continuously.
- For less fat, you can degrease the soup before adding the sautéed vegetables.
Substitutions
- You can use chicken breast or just thighs, but a whole chicken gives a richer flavor.
- The bell peppers can be omitted if you don't have any on hand.
- If you want to skip the flour, you can do so; the soup will just be slightly thinner.
Variations
- Sometimes you can add a bit of grated horseradish at the end for an extra kick.
- For a lighter version, you can replace half of the sour cream with low-fat yogurt.
- It can also be made without eggs if you have allergies, but the texture will be thinner.
Serving ideas
I serve it hot, with extra sour cream or spicy peppers, depending on preferences. It goes well with fresh bread.
Frequently asked questions
What type of sour cream do you use for Rădăuți soup?
I use fermented sour cream, with 20-25% fat. I do not recommend using cream for whipping, as it does not provide the same flavor and can easily curdle.
How sour should the soup be?
The vinegar can be adjusted to taste, but 2-3 tablespoons are sufficient for a pleasant sourness. I always add the vinegar at the end, to taste.
Can I freeze the soup?
I do not recommend it, as the sour cream and eggs in the mixture change texture when frozen. It's better to keep it in the fridge for 3 days.
Can I use store-bought chicken broth?
You can use it, but it won't have the same rich flavor as when you boil the chicken with the vegetables from scratch.
How much garlic is too much for Rădăuți soup?
I use 6 cloves, but if you don’t want a strong flavor, you can reduce it to 4. It’s important to be noticeable but not overpowering the other flavors.
Nutritional values
Estimate for one serving (out of 10): approximately 250-300 kcal, with 18-20 g of protein, 12-15 g of fat, 10-12 g of carbohydrates, depending on how much meat you use and the type of sour cream chosen. The soup is quite hearty due to the meat, eggs, and sour cream.
Storage and reheating
The soup keeps for 2-3 days in the fridge, in a covered pot. Reheat on low heat, not at a strong boil, to prevent the sour cream from separating. If it thickens when cold, you can add a little water when reheating. I do not recommend freezing.
Quick Info
Total time: about 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and a half
Servings: 8-10
Difficulty: medium
Recipe type: traditional soup, suitable for family meals or when you want something hearty
Ingredients
1 free-range chicken (small and lean, or any medium chicken)
4 liters of water
3 onions
1 large carrot
1 parsley root
1 parsnip
1/2 celery root
2 bell peppers (I used frozen ones)
1 bunch of fresh parsley
2 bay leaves
6 garlic cloves
200 g sour cream
3 egg yolks
2 tablespoons of flour
1 pinch of ground pepper
1 tablespoon of salt (plus, to taste)
3 tablespoons of vinegar
Preparation method
1. Portion the chicken, wash it well, and place it in a large pot with 4 liters of cold water and a heaping tablespoon of salt. Put the pot on the heat, and when it starts to boil, remove the foam that forms with a skimmer.
2. Meanwhile, clean and wash the vegetables. Chop three onions, the carrot, parsley root, parsnip, half of the celery, and the bell peppers, either finely or grate them, as you prefer. Set aside one onion and half of the carrot for the sautéing step, using the rest directly for boiling.
3. When the chicken is half-cooked (it should be tender but not falling apart when tested with a fork), add the chopped vegetables and the two bay leaves. Continue simmering on low heat.
4. In the meantime, peel the garlic cloves and crush them with a pinch of salt. Then mix with the 3 tablespoons of vinegar and set aside.
5. In a separate bowl, combine the sour cream with the egg yolks and flour. Mix well to avoid lumps.
6. Remove the foam from the surface as needed during cooking.
7. After about 15-20 minutes of adding the bay leaves, remove them from the soup to avoid a bitter taste.
8. When the vegetables are almost cooked, in a small pan, take a bit of fat from the soup with a ladle and sauté the grated carrot and chopped onion that you set aside at the beginning. Stir on low heat for 2-3 minutes, just until they soften slightly and gain some color.
9. Add this sautéed vegetable mix to the soup, along with the garlic mixed with vinegar. Let it simmer for another 5-6 minutes.
10. Take a ladle of hot broth from the soup and gradually mix it into the bowl with the sour cream, egg yolks, and flour. Stir vigorously to thin it out and avoid curdling or forming lumps. Repeat with another ladle of broth, then pour the diluted mixture in a thin stream over the soup, stirring continuously with a spatula or whisk.
11. Adjust the taste with ground pepper and salt, if needed. Simmer for another 5-10 minutes on low heat.
12. Finally, after turning off the heat, chop the fresh parsley finely and sprinkle it into the soup.
Why I make this recipe often
It's hearty, perfect for cold days, and when there are many mouths to feed. The ingredients are easy to find, and if you already have a good chicken, the difference in flavor is noticeable. It keeps well in the fridge and can be reheated without issues.
Tips and variations
Tips
- Don't leave the bay leaves in too long, they become bitter; I remove them after a maximum of 20 minutes.
- I add the garlic only towards the end, so it doesn't become too pungent while cooking.
- If you want to prevent the sour cream from curdling, make sure to temper it with hot broth and stir continuously.
- For less fat, you can degrease the soup before adding the sautéed vegetables.
Substitutions
- You can use chicken breast or just thighs, but a whole chicken gives a richer flavor.
- The bell peppers can be omitted if you don't have any on hand.
- If you want to skip the flour, you can do so; the soup will just be slightly thinner.
Variations
- Sometimes you can add a bit of grated horseradish at the end for an extra kick.
- For a lighter version, you can replace half of the sour cream with low-fat yogurt.
- It can also be made without eggs if you have allergies, but the texture will be thinner.
Serving ideas
I serve it hot, with extra sour cream or spicy peppers, depending on preferences. It goes well with fresh bread.
Frequently asked questions
What type of sour cream do you use for Rădăuți soup?
I use fermented sour cream, with 20-25% fat. I do not recommend using cream for whipping, as it does not provide the same flavor and can easily curdle.
How sour should the soup be?
The vinegar can be adjusted to taste, but 2-3 tablespoons are sufficient for a pleasant sourness. I always add the vinegar at the end, to taste.
Can I freeze the soup?
I do not recommend it, as the sour cream and eggs in the mixture change texture when frozen. It's better to keep it in the fridge for 3 days.
Can I use store-bought chicken broth?
You can use it, but it won't have the same rich flavor as when you boil the chicken with the vegetables from scratch.
How much garlic is too much for Rădăuți soup?
I use 6 cloves, but if you don’t want a strong flavor, you can reduce it to 4. It’s important to be noticeable but not overpowering the other flavors.
Nutritional values
Estimate for one serving (out of 10): approximately 250-300 kcal, with 18-20 g of protein, 12-15 g of fat, 10-12 g of carbohydrates, depending on how much meat you use and the type of sour cream chosen. The soup is quite hearty due to the meat, eggs, and sour cream.
Storage and reheating
The soup keeps for 2-3 days in the fridge, in a covered pot. Reheat on low heat, not at a strong boil, to prevent the sour cream from separating. If it thickens when cold, you can add a little water when reheating. I do not recommend freezing.