Rădăuțean soup

Whenever I crave a clear and hearty chicken soup, Rădăuți soup is one of the first options that comes to mind. I've made it several times at home, especially when I find fresh chicken and have root vegetables on hand. What I love about this recipe is that it's not hard to make, everything flows logically, and it doesn't occupy your kitchen all day. The only thing I need to be careful about is not forgetting to skim the foam off the top at the beginning.

Quick Info

Total time: about 2 hours
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Servings: 6-8
Difficulty: easy to medium
Recipe type: homemade soup, suitable for lunch or dinner

Ingredients

1 chicken breast
1 chicken back
2-3 chicken thighs
3 large carrots
1 medium celery
2 onions
4 garlic cloves
250 g sour cream
3 egg yolks
50 ml vinegar
4 tablespoons oil (for sautéing the carrot)
1 tablespoon peppercorns
Salt (to taste)

Preparation method

1. I put the chicken breast, back, and thighs in a large pot, with enough cold water to cover them well. I added the peppercorns and a pinch of salt. I left everything on medium heat until it started to boil and foam formed on top.

2. As the foam appeared, I skimmed it off with a spoon or ladle as best as I could. In the meantime, I cleaned the vegetables.

3. I chopped two of the carrots and the celery into large pieces (they don't have to be equal or very small, as I'll remove them later). I cleaned the onion and left it whole.

4. I added the carrots (only two, I save one for later), the celery, and the whole onions to the pot. I let them boil together over medium heat, without completely covering the pot, until the vegetables softened and the meat was fully cooked. This takes about an hour, sometimes a little longer, depending on how large the pieces of meat are.

5. After everything was cooked, I removed the vegetables and meat onto a plate to cool. I strained the remaining broth into another pot to keep it clear, without vegetable bits or residue.

6. I cleaned the third carrot and grated it. In a pan, I heated the 4 tablespoons of oil and sautéed the grated carrot for a few minutes, just to soften it and give it color. I immediately added it to the strained broth.

7. When the meat cooled, I removed the skin and shredded the meat into small pieces, about the size of a thumb. I diced the boiled carrots into small cubes. I returned the shredded meat and diced boiled carrots to the broth, but not the other vegetables.

8. For the dressing, I mixed the egg yolks with the sour cream in a large bowl. I ladled some hot broth into the sour cream mixture, stirring constantly to prevent it from curdling. Then I gradually poured this mixture into the soup and blended it gently.

9. I put the pot back on low heat for another two to three minutes, just to warm everything evenly (it shouldn't boil after adding the dressing).

10. Finally, I adjusted the taste with salt and vinegar. I didn't add all the vinegar at once, but to taste.

11. I cleaned and finely chopped the garlic, then added it directly to the soup, stirring gently. At the end, I sprinkled finely chopped fresh parsley.

Why I make this recipe often

For me, Rădăuți soup is one of the most practical chicken soups. I can use various chicken parts, the soup is tasty and nourishing, and the leftovers keep well in the fridge for two to three days. It's easy to adapt and not picky about ingredients.

Tips and variations

Tips

1. Straining the soup is important for clarity.
2. Don't add the dressing when the soup is boiling, as it may curdle.
3. If you feel the soup is too fatty, skim off the excess with a spoon at the end.
4. The meat from the back and thighs gives more flavor than just the breast.

Substitutions

- Chicken can be replaced with turkey if you have it on hand.
- The sour cream can be switched with lighter cream, but I don't recommend yogurt, as it won't be as creamy.
- For those who don't eat garlic, it can be omitted, but the flavor will be simpler.

Variations

- You can add more root vegetables to boil (parsnip, parsley root), but it's not essential.
- If you like it more sour, you can increase the amount of vinegar or use a little lemon juice.
- For a more festive appearance, the fresh parsley can be added only when serving, in the bowl.

Serving ideas

- It tastes best warm, with hot peppers and fresh bread.
- If you have, a little extra sour cream in the bowl doesn't hurt.
- It is served for lunch or dinner, as a main course.

Frequently asked questions

1. Can I use only chicken breast for this soup?
Yes, but the soup will be less flavorful. I recommend using back or thighs for a richer taste.

2. What do I do if the sour cream curdled when I added it to the soup?
If it curdled, it won't look the same, but the taste remains fine. It's best to add the dressing gradually and not let the soup boil after you add it.

3. What can I use to sour the soup if I don't want to use vinegar?
You can use lemon juice. Add it gradually, to taste.

4. Can I freeze Rădăuți soup?
I don't recommend it, as the sour cream and egg yolks don't freeze well, and the consistency changes.

5. How finely should I chop the garlic?
Ideally, chop it as finely as possible or crush it, so it distributes evenly in the soup.

Nutritional values (estimated, per serving, for 8 servings)

Calories: approximately 350-400 kcal
Proteins: 25-30 g
Fats: 20-25 g
Carbohydrates: 6-10 g
The value depends on the type of sour cream used and how much chicken you add at the end.

Storage and reheating

Rădăuți soup can be stored in the fridge, in a covered container, for two to three days without issues. Reheat on low heat without boiling (to prevent the sour cream from curdling). If left longer, the taste won't be as fresh. Freezing is not recommended.

I boiled the chicken in cold water along with peppercorns and a pinch of salt, leaving it on the heat until it started to boil and foam formed. Using a ladle, I constantly removed the foam while I prepared the vegetables. I chopped the carrots (just 2, keeping one for sautéing) and celery into large pieces. Then, I added the root vegetables and onions, leaving them whole, and let the soup simmer on medium heat until the vegetables softened and the chicken was well cooked. I removed the vegetables and chicken into a bowl and let them cool to room temperature. I strained the resulting broth and put it into another pot. I grated the other carrot on a fine grater and sautéed it in oil. I added the sautéed carrot to the broth (it gives a wonderful color) and mixed well. I removed the skin from the chicken, then shredded it into thin strips, and diced the carrots. I put the broth back on the heat and added the chicken and diced carrots. In a small bowl, I mixed the egg yolks with sour cream. I then gradually poured in a bit of broth and added the sour cream mixture to the soup, mixing well. I let it simmer for another 2-3 minutes, then adjusted the taste with salt and vinegar. I finely chopped the garlic and added it to the soup as well. Finally, I added parsley, and it was ready to serve.

 Ingredients: 1 chicken breast, 1 chicken back, 2-3 chicken thighs, 3 large carrots, 1 medium celery, 2 onions, 4 cloves of garlic, 250 g sour cream, 3 egg yolks, 50 ml vinegar, 4 tablespoons of oil (for sautéing the carrots), 1 tablespoon of peppercorns, salt

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