Romanian Chicken Soup: Ciorbă Rădăuţeană
User Reviews
4.9
Romanian Chicken Soup: Ciorbă Rădăuţeană
Description
The soup begins by sautéing finely chopped onion until softened, then chicken thigh pieces are browned to develop flavor. Carrots, parsley root, tomato, and red pepper sliced finely are added along with water and salt to simmer for 30 minutes, allowing the flavors to meld into a nourishing broth. The mixture of egg yolk, sour cream, and minced garlic is tempered with hot broth to avoid curdling and then stirred back in, giving the soup its characteristic creamy consistency. Fresh parsley leaves incorporated at the end offer an herbal brightness.
This soup is intended to be served hot and can act as a warming first course or light meal. Vinegar is used to provide a pleasant acidity that balances the creamy texture without overpowering the overall flavor.
Ingredients
- 1 onion large
- 2 tbsp neutral cooking oil generic cooking oil
- 5 chicken thigh boneless
- 3 carrot
- 1 parsley root large
- 1 tomato large
- 1 red kapia pepper (or red bell pepper)
- 3 liters water
- salt
- 1 egg yolk
- 2 tbsp sour cream
- 4-5 cloves garlic
- vinegar
- parsley fresh leaves
Instructions
- Finely chop the onion and sauté in the oil until softened.
- Cut the chicken thighs into small pieces and add them to the pot with the onions. Brown the chicken until it's nicely colored.
- Finely chop the remaining vegetables and add them to the pot with the onions and chicken. Cook for about two minutes, then pour in 3 liters (3 quarts) of water and add salt. Let the soup simmer over medium heat for 30 minutes.
- In a separate bowl, whisk together an egg yolk with the sour cream and chopped garlic. Gradually stir in two to three ladles of the hot soup to temper the mixture.
- Pour the cream mixture back into the pot and stir in some fresh parsley leaves.
- Serve the soup hot, garnished with extra fresh parsley leaves. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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