Ciorbă Rădăuțeană
Ciorbă Rădăuțeană (CHOR-buh ruh-duh-OOTS-ah-nuh)
Rădăuți Chicken Cream Soup
A luxuriously creamy sour soup from Bucovina with tender shredded chicken in a velvety garlic-cream broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: parsley, hot peppers, sour cream
Accompaniments: crusty bread
Instructions
-
1
Boil whole chicken with carrot, celery root, and onion in salted water for 1 hour. Skim foam.
-
2
Remove chicken, shred the meat. Strain broth, return to pot.
-
3
Whisk together sour cream, egg yolks, flour, and vinegar until smooth.
-
4
Temper the cream mixture with a ladleful of hot broth, then pour back into the pot, stirring.
-
5
Add shredded chicken and minced garlic. Heat gently without boiling.
-
6
Season with salt and white pepper. Serve with hot peppers and fresh parsley.
Did You Know?
Ciorbă rădăuțeană was invented in a restaurant in the small Bucovina town of Rădăuți and became so famous it spread across the entire country.
Chef's Notes
Equipment Tips
- large pot
- whisk
- ladle
Garnishing
parsley, hot peppers, sour cream
Accompaniments
crusty bread
The Story Behind Ciorbă Rădăuțeană
This creamy chicken soup from the Bucovina region of northern Romania is a relatively modern creation that quickly achieved national fame. Its velvety texture, achieved through the egg-cream-vinegar liaison, makes it one of the most elegant soups in the Romanian repertoire, bridging rustic sour soup traditions with refined technique.
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