Ciorba Rădăuțeană is one of the most appreciated soups in Romanian cuisine. It was created in the 1970s in the…

Ciorba Rădăuțeană is one of the most appreciated soups in Romanian cuisine. It was created in the 1970s in the city of Rădăuți and quickly became famous for its rich and balanced taste.

The dish is similar to Belly Soup, but it is made with chicken, which makes it lighter and more accessible. The combination of sour cream, egg yolks, and garlic gives it that creamy texture and specific flavor for which it is so loved.

🛒Ingredients (6–8 servings)

🐔1 large chicken breast or 2 boneless legs
🥕2 carrots
🧅1 onion
🥬1 small celery root
🧄4–5 cloves of garlic
🥚2 egg yolks
🥛200 ml cooking cream (15–20% fat)
🍋vinegar or lemon juice, to taste
🌿salt and pepper
🌿1–2 bay leaves
🌿optional: parsley👩‍🍳Preparation method – step by step

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1️⃣Boiling the meat
Put the chicken in a pot with about 3 liters of water and a little salt.

Let it boil and remove the foam that forms on the surface.

2️⃣Adding vegetables
Add to the pot:

diced carrots
whole or chopped
onion chopped
celery bay leaves
Let everything simmer for about 35–40 minutes, until the meat and vegetables are well cooked.

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3️⃣Preparing the meat
Remove the meat from the pot, let it cool slightly, then cut it into thin strips.

Put the meat back into the soup.

4️⃣Preparing the sour cream mixture
In a bowl, mix:

egg yolks
sour
cream crushed garlic
Gradually add a ladle of hot soup, stirring continuously to temper the composition.

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5️⃣Finishing the Soup
Pour the cream mixture into the pot in a thin stream, stirring constantly.

⚠️Important: after this step, the soup should not boil anymore, to avoid curdling the cream.

6️⃣Sourcing
Add:

vinegar or
lemon juice
to taste.

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Season with salt and pepper.

🎯Tips & Tricks for a perfect soup
✔️For a more intense taste, you can add a chicken stock cube.

✔️If you want a nicer color, you can sauté the grated carrot in a little oil before adding it to the soup.