Ciorba Radauteana (or Radauti soup), a culinary gem from the northern region of Moldova, is a symphony of flavors that has captivated my guests time and again. While sharing some similarities with ciorba de burta (tripe soup), this recipe distinguishes itself by using tender chicken instead of tripe. I must admit, preparing this dish requires a bit of effort, but the reward is a culinary masterpiece that will tantalize your taste buds. If you’re fortunate enough to have access to free-range chicken, use it! While free-range chicken may be slightly fattier and require a longer cooking time, the extra flavor it imparts is well worth the wait. So, without further ado, let’s embark on this culinary adventure and bring Ciorba Radauteana to life!
Chicken soup with cream (“Ciorba Radauteana”)
Equipment
Ingredients
1 chicken preferably organic- 2 carrots
- 400 g sour cream or cooking cream
- 1 potato
- 2 eggs
- 2 red bell peppers
- 3 garlic cloves
- 2 tbsp vinegar apple or grape vinegar
- 2 onions
- 1 bunch parsley
- salt to taste
- ground black pepper to taste
Garlic sauce
- 5 garlic cloves
- 1 tsp sunflower oil or olive oil
- 1 tsp water or sparkling mineral water
- salt to taste
Instructions
- Carefully wash and clean the chicken. Thoroughly wash the vegetables and place them all in a pot (preferably a pressure cooker) and let simmer for about 60 minutes. If using farm-raised chicken, it's best to simmer for an additional 30 minutes. Once the chicken and vegetables are cooked, remove the chicken and let it cool.
- Once the chicken has cooled completely, start separating the meat from the bones and shred it into pieces (strips). Return the meat to the pot and simmer in the remaining broth.
- Once the vegetables have cooled, mash them well with a fork and add them to the pot along with the chicken. Cover and simmer for another 20 minutes or so.
- Separate the egg yolks from the whites and whisk them well with the sour cream. Finally, add a few cloves of crushed garlic to the soup, remove the pot from heat, and stir in the egg yolk-sour cream mixture and two tablespoons of vinegar.
- Gently stir to combine and adjust the seasoning with salt and pepper to taste. Serve with sour cream, garlic sauce, horseradish paste, and hot peppers. Enjoy!
The Garlic sauce
- After cleaning and washing the garlic cloves, crush them well in a bowl. Add salt (to taste) and mix thoroughly. Gradually add the oil and water until you obtain a smooth paste.
Notes
