Rădăuțean Soup

I started making Rădăuțean soup on a cold day when I didn't feel like anything complicated but still wanted something hearty. Since then, I've discovered that it turns out just as well with minimal hassle, even if I don't follow a strict recipe every time. Chicken breast and vegetables are all you need for a balanced taste, and the rest depends on patience and a few ingredients you always have in the fridge.

Quick info

Total time: 1 hour and 30 minutes
Servings: 6
Difficulty: easy

Ingredients

1 boneless chicken breast (approx. 500-600 g)
2 medium carrots
2 medium onions
1 small celery root (200-250 g)
1 bunch of fresh parsley
2 egg yolks
500 g sour cream with 20-25% fat
3 tablespoons of plain vinegar
1-1.5 liters of water (adjust according to how much broth you want)
1-2 teaspoons of salt, to taste

Preparation method

1. Wash the chicken breast and all the vegetables under cold water. I usually leave the breast whole without cutting it beforehand.
2. Put everything (the chicken, carrots, onions, celery) in a large pot and cover with cold water. Add salt, but not too much at first – you can adjust at the end.
3. Let it simmer on low heat. Skim off any foam that gathers on top for a clear broth.
4. After 50-60 minutes, when the chicken and vegetables are soft, remove them with a slotted spoon. Cut the chicken breast into cubes or thin strips.
5. Strain the broth if you want a clear soup. Sometimes I add the finely chopped carrots and celery back into the pot, other times I don’t.
6. In a separate bowl, mix the egg yolks with a little salt, vinegar, and sour cream until you get a smooth mixture.
7. Take a few ladles of hot soup and gradually add them over the sour cream mixture, stirring continuously to prevent curdling.
8. Pour the sour cream mixture back into the pot, stirring gently.
9. Add the cut meat back into the soup. Taste for salt and vinegar and adjust according to preference.
10. Turn off the heat, add the finely chopped greens, and let the soup sit for a few minutes before serving.

Why I make this recipe often

Rădăuțean soup is one of the simplest hearty soup options with meat. It doesn’t require sophisticated ingredients, you can use any type of chicken, and the taste is balanced – slightly sour and creamy. It keeps well in the fridge and retains its flavor the next day.

Tips and variations

Tips

- Use sour cream with a higher fat percentage for a pleasant consistency. Thin sour cream can easily curdle.
- If you have leftover chicken broth from other recipes, you can use it directly to shorten the preparation time.
- For a slightly more sour soup, you can add another tablespoon of vinegar at the end, to taste.

Substitutions

- The chicken breast can be replaced with thighs or even leftover meat from a previously boiled chicken.
- Celery can be replaced with parsnip if you don’t have celery on hand.
- For those who don’t want egg, you can omit the yolk; the soup will be slightly less creamy but still good.

Variations

- You can also add a bell pepper if you like, but the taste will be slightly different from the classic version.
- If you prefer a thicker soup, use the finely chopped carrot and celery back in the broth.
- For a more pronounced flavor, you can add 1-2 crushed garlic cloves at the end.

Serving ideas

- Rădăuțean soup is served hot, with fresh bread or simple croutons.
- It pairs well with a hot pepper or extra vinegar on the side for those who prefer a more acidic taste.

Frequently asked questions

1. Can I use other meat besides chicken breast?
Yes, the soup works very well with thighs or even turkey meat. It’s important to use boneless meat for easier serving.

2. If I don’t have fatty sour cream, can I use yogurt?
You can use creamy yogurt, but the taste will be less rich. Mix it well with the egg yolks and don’t add it directly to the hot broth to prevent curdling.

3. Can I put the vegetables back in the soup?
Yes, it’s actually recommended if you want a more colorful and filling soup. Cut them into cubes or rounds and put them back after adding the sour cream.

4. Can I omit the vinegar?
The vinegar gives the specific Rădăuțean taste, but if you don’t like it, you can use lemon juice or skip the sourness altogether.

5. How can I prevent the sour cream from curdling?
Always whisk while pouring the hot broth over the sour cream and don’t add the mixture directly into the boiling pot. Turn off the heat before combining.

Nutritional values (estimated, per serving)

Calories: 310 kcal
Protein: 24 g
Fats: 19 g
Carbohydrates: 9 g

Values vary depending on the type of sour cream and how much meat you use. The soup is quite balanced, with protein from the meat and fat from the sour cream, without too many carbohydrates.

Storage and reheating

Rădăuțean soup keeps well in the fridge for 2-3 days in a covered pot. It can be reheated directly on the stove over low heat, stirring occasionally. If you want to heat it in the microwave, put only the portion you need in a covered bowl at medium temperature to prevent curdling. I do not recommend freezing it, as the texture of the sour cream changes.