Rădăuți soup
I first made Rădăuți soup after hearing a discussion among friends about how good it is, especially in the old restaurants of northern Moldova. I didn't know back then that the recipe was actually born from someone's desire to have the taste of tripe soup but with chicken. Now I cook it almost every year, especially when I have guests who are not big fans of tripe soup or want something lighter.
Quick Info
Total time: about 2 hours
Preparation time: 20 minutes
Cooking time: 1 hour – 1 hour and a half (depends on how quickly the meat boils)
Servings: 10-12 (approx. 5 liters of soup)
Difficulty: medium
Recipe type: traditional Romanian soup
Ingredients
a chicken breast (preferably one large or two smaller, depending on size)
2 carrots
1 parsnip
a small root of celery
4-5 cloves of garlic
a small onion
5-6 peppercorns
ground pepper and salt, to taste
3 egg yolks
300 ml of heavy cream (ideally homemade)
2 tablespoons of vinegar or 3 tablespoons of lemon juice
chopped parsley (optional) 1-2 sprigs of thyme (optional) 1-2 bay leaves
Preparation method
1. In a large pot, boil the whole chicken breast, the cleaned vegetables (carrots, parsnip, celery, onion), and the peppercorns. If using, add the thyme and bay leaves.
2. Cover with cold water (to reach about 5 liters if you want a clearer soup, skim off any foam if necessary). Let it boil over medium heat until the meat is well cooked and the vegetables can be easily pierced with a fork. Usually, this takes about an hour.
3. Remove the chicken breast and vegetables onto a plate. Strain the broth into another pot, especially if you used bay leaves or thyme, to keep it as clear as possible.
4. Cut the chicken into thin strips. Grate the carrots, parsnip, and celery. Discard the onion; it is not used further in the soup.
5. Return the strained broth to the pot, add the strips of meat and the grated vegetables. Let it boil for 5 minutes. In the meantime, crush the garlic with a little salt.
6. Add the crushed garlic, salt, and ground pepper to taste. Don't add too much garlic at the start; it's better to taste it first.
7. In a separate bowl, whisk the cream with the egg yolks and vinegar (or lemon juice). Using a ladle, take some hot broth and gradually add it to the cream mixture, stirring constantly to prevent curdling. When the mixture is warm, slowly pour it over the soup, stirring.
8. Bring the soup to a boil again (max 1-2 minutes). Turn off the heat. Sprinkle chopped parsley at the end, directly into the pot or in each bowl.
Why I make this recipe often
It's a soup made from simple ingredients, without complicated steps. It has a rich taste but is not heavy. You can prepare it even for many guests, and you don't need hard-to-find ingredients. Plus, those who don't want tripe soup will likely appreciate this version.
Tips and variations
Tips
- Use the richest cream possible to avoid curdling.
- Add the garlic towards the end to preserve its aroma.
- If you care about the final appearance, carefully skim off the foam while boiling the meat.
Substitutions
- If you have turkey instead of chicken, you can use it without problems. Initially, the recipe was made this way, but the cost was higher.
- Vinegar can be replaced with lemon juice. Choose what you have on hand.
- Homemade cream is ideal, but store-bought cream over 20% fat works too.
Variations
- You can also add some celery leaves, not just the root, if you have them.
- Some add 1-2 tablespoons of flour to the cream mixture, but it's not necessary.
- If you want a richer soup, use chicken thighs as well, not just the breast.
Serving ideas
- It is served with fresh parsley, hot peppers (fresh or pickled), or, less commonly, with onion and garlic salad.
- Fresh bread or croutons go well with it.
Frequently asked questions
1. What type of cream should I use to prevent curdling?
Ideally, homemade cream, as rich as possible. If you use store-bought, look for one with at least 20% fat. Important: it should not be whipping cream or ultra-processed cooking cream.
2. Can I use other meat besides chicken?
Yes, turkey works very well, it's even closer to the original version. Other parts of chicken (not just the breast) can also work, but the breast is the easiest to slice nicely.
3. How can I make the soup more sour or milder?
You can easily adjust the sourness by adding more or less vinegar/lemon juice towards the end, to taste. It's good to taste before pouring all the vinegar.
4. If I don't want to add egg, can I omit it?
Yes, but the final texture will be thinner, not as creamy.
5. What should I do if the cream curdles?
If you added the cream too quickly or didn't mix it with hot broth beforehand, it may curdle. You can try to 'rescue' the soup with a little new cream mixed with a ladle of broth and added gradually, but it's best to prevent it: mix gradually and keep the heat low at the end.
Nutritional values
Approximately for a medium serving (400 ml):
Calories: 150-180 kcal
Protein: 10-13g
Fat: 9-12g
Carbohydrates: 6-8g
It depends a lot on how fatty the cream is and if you use other parts of the chicken. It's a filling soup, but not very heavy if you don't overdo it with the cream.
Storage and reheating
Rădăuți soup stores well in the refrigerator, in a covered container, for 2-3 days. When reheating, use low heat and stir often to prevent the cream from curdling. Freezing is not recommended – the cream changes texture. If you've added a lot of garlic, the flavor will intensify over time.
This recipe is one of the simplest "Sunday soups," easily adaptable for any family meal or when you crave something hearty but not too heavy.
Ingredients: Ingredients for approximately 5 liters of soup: one chicken breast, 2 carrots, 1 parsnip, a small root of celery, 4-5 cloves of garlic, one small onion, 5-6 peppercorns, ground pepper and salt to taste, 3 egg yolks, 300 ml of heavy cream (ideally use country-style cream, so the soup won't curdle), 2 tablespoons of vinegar or 3 tablespoons of lemon juice, chopped parsley.
