A creamy, tangy Romanian soup similar to tripe soup, but made with chicken – perfect for sour cream and hot pepper lovers!
Traditional Rădăuțeană Chicken Soup (Ciorbă Rădăuțeană)
Ingredients
For the cream mixture (liaison):
Garlic infusion:
To serve:
Instructions
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Boil the Meat:
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- Place the chicken in a large pot.
- Cover with 2–3 liters of water and bring to a boil.
- Skim off the foam that forms on top.
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Prepare and Add Vegetables:
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- While the meat boils, chop the carrots, celery, pepper, and onions.
- Once the broth is clear, add the vegetables, bay leaves, salt, and pepper.
- Let everything simmer until both meat and vegetables are tender.
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Prepare the Liaison (Cream Mixture):
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- In a bowl, whisk the egg yolks, sour cream, and flour until smooth.
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Make Garlic Infusion:
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- Mix the grated garlic with ½ cup hot water and let it infuse.
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Strain and Separate:
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- Remove the vegetables (save for salad, if desired).
- Take out the chicken, shred the meat, and discard bones.
- Strain the broth into a clean pot and return the shredded chicken to it.
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Temper the Liaison:
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- Gradually add hot broth to the sour cream and egg mixture while stirring to bring it to the same temperature.
- Slowly pour it back into the soup pot while stirring constantly.
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Finish the Soup:
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- Add the garlic infusion.
- Let everything simmer for about 5 minutes.
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Serve:
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- Ladle into bowls.
- Serve with vinegar on the side, chopped parsley, and hot peppers if desired.
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