The chicken meat is washed well under a stream of cold water to remove impurities and any residues. After this step, it is placed in a pot with cold water on the heat, making sure not to neglect removing the foam that forms on the surface. This is an essential part of the process, as the foam contains proteins and other impurities that can affect the appearance and final taste of the soup. In another pot, preferably a pressure cooker, we add about 3 liters of cold water. Here, we will transfer the chicken from the first pot. It is important to use fresh vegetables, which should be cleaned, washed, and cut into larger pieces, to add complexity and flavor to the soup. Among the vegetables used are carrots, celery, and onion, as well as a few bay leaves and peppercorns, which will enhance the taste.
After adding all the ingredients to the pressure cooker, we cover it with a lid. From the moment the soup starts to boil, we set the valve on the pressure cooker and let it simmer for 20-25 minutes on low heat. If you do not have a pressure cooker, the soup will require a boiling time of 50-60 minutes, or until the meat becomes so tender that it easily comes off the bone. After this time, we remove the meat and vegetables from the pot, allowing them to cool in a separate bowl.
The next step involves straining the soup to obtain a clear and flavorful liquid. In another container, we mix the egg yolks with sour cream and a tablespoon of salt, making sure to homogenize everything well. We use a ladle to gradually add the warm soup to the sour cream mixture, vigorously whisking to prevent curdling. After incorporating enough soup, we transfer the mixture to the pot with the rest of the soup and continue to stir. We bring everything back to the heat, without allowing it to boil violently.
Once the soup is close to boiling point, we add the deboned meat cut into smaller pieces, a boiled carrot diced, and crushed garlic. We adjust the taste with vinegar, according to everyone’s preferences, and add chopped parsley. Finally, we adjust the salt to taste. When the soup comes to a boil again, we turn off the heat, and the Rădăuți soup is ready! It is served hot, with a dollop of sour cream and, for those who prefer, with hot peppers, which add a touch of flavor. Enjoy your meal!
After adding all the ingredients to the pressure cooker, we cover it with a lid. From the moment the soup starts to boil, we set the valve on the pressure cooker and let it simmer for 20-25 minutes on low heat. If you do not have a pressure cooker, the soup will require a boiling time of 50-60 minutes, or until the meat becomes so tender that it easily comes off the bone. After this time, we remove the meat and vegetables from the pot, allowing them to cool in a separate bowl.
The next step involves straining the soup to obtain a clear and flavorful liquid. In another container, we mix the egg yolks with sour cream and a tablespoon of salt, making sure to homogenize everything well. We use a ladle to gradually add the warm soup to the sour cream mixture, vigorously whisking to prevent curdling. After incorporating enough soup, we transfer the mixture to the pot with the rest of the soup and continue to stir. We bring everything back to the heat, without allowing it to boil violently.
Once the soup is close to boiling point, we add the deboned meat cut into smaller pieces, a boiled carrot diced, and crushed garlic. We adjust the taste with vinegar, according to everyone’s preferences, and add chopped parsley. Finally, we adjust the salt to taste. When the soup comes to a boil again, we turn off the heat, and the Rădăuți soup is ready! It is served hot, with a dollop of sour cream and, for those who prefer, with hot peppers, which add a touch of flavor. Enjoy your meal!
Ingredients
1 chicken breast with bone, 2 chicken thighs, 2 carrots, 1 parsnip root, 2 medium onions, 1/2 large red bell pepper, 2 bay leaves, a few peppercorns, salt, 6 cloves of garlic, 3-4 tablespoons of vinegar, 4 egg yolks, 300g sour cream, 1 bunch of parsley (I had frozen, in the freezer)