Dish

Ciorba Radauteana

Radauti sour soup

Ciorba Radauteana is made by simmering chicken with onions, carrots, celery, and parsley. The resulting broth is then mixed with sour cream and egg yolks to create a creamy and tangy soup. The soup is then garnished with chopped dill and served with a side of bread. This dish is high in protein and vitamins, and is a great way to warm up on a cold day.

European cuisine› Eastern European cuisine› Romanian cuisine

Soup› Meat Soup› Chicken Soup

Origins and history

Ciorba Radauteana is a traditional Romanian dish that has been enjoyed for generations. It is named after the town of Radauti, where it is believed to have originated. The soup is often served at special occasions such as weddings and holidays.

Dietary considerations

Gluten-free

Variations

There are many variations of Ciorba Radauteana, depending on the region and the cook. Some recipes call for the addition of potatoes or mushrooms, while others use different herbs or spices. Some cooks also add a splash of vinegar to give the soup a tangy kick.

Presentation and garnishing

Ciorba Radauteana is traditionally served in a large bowl with a dollop of sour cream and a sprinkle of chopped dill. A slice of bread or a few crackers can be served on the side.

Tips & Tricks

To save time, use a store-bought rotisserie chicken instead of cooking a whole chicken. You can also make a vegetarian version of this soup by using vegetable broth and omitting the chicken.

Side-dishes

Ciorba Radauteana is often served with a side of bread or crackers to soak up the creamy broth. A simple salad of lettuce, tomatoes, and cucumbers is also a great accompaniment.

Drink pairings

A light white wine such as Sauvignon Blanc or Pinot Grigio pairs well with the creamy and tangy flavors of Ciorba Radauteana. A cold beer is also a great choice.