Romania - Ciorba Radauteana
This is a very delicious sour chicken soup!
Wow! Let me just say, this is like an enhanced chicken noodle soup. If you enjoy sour flavors, then this is basically a chicken noodle soup but with a delicious hint of sourness coming from the sour cream and lemon juice. I know we’re in the summer months, but this is pretty dang good. I highly recommend if you just need something to warm you up, without going outside.
This dish actually reminds me of a dish my mom makes quite often but instead of chicken, she has different varieties of mushroom. So good! And you won't even miss the meat! Promise. Ultimately, it's up to you what you decide to use, but that chicken is definitely a key component. You can also thicken it up with a cornstarch slurry if you're into a more hearty stew, like my mom makes it.
What’s your go to soup? Are you a simple chicken noodle person? Tomato soup? A hearty stew? Let me know!
16 cups water
1 chicken breast
2 chicken thighs
1 celery root
2 egg yolks
1 cup sour cream
4 garlic cloves (pressed)
1 lemon (juiced)
Parsley (to garnish)
Salt and pepper
In a big pot, add 16 cups of water (or enough water to fill at least half the pot), and all of the chicken. It's up to you if you use boneless or not, but the bone will add a richer flavor. Bring the water to a boil, set the heat to medium, and let it go for about an hour. Make sure to skim the foam from the surface.
Next, add the carrots, celery root, parsnip, and onion and let it go for about 30-45 minutes. You want the vegetables to be cooked through.
Remove all the contents from the soup. You can throw away the onion and parsnip. Chop or shred the carrots and the celery root. Shred the chicken into small bite-sized pieces. Now, put the chicken, carrots, and celery root back in the pot, still on medium heat.
Put about 2 ladles of soup in a bowl. We want this soup to cool down, so wait about 5 minutes.
In another bowl, whisk the egg yolks (you can discard the egg whites). Add in the sour cream and mix well. If you have a garlic press, press the garlic and add it to the sour cream mixture. A fine chop to the garlic is fine too. Add this sour cream mixture to the soup and mix it will until it's well combined.
Add the lemon juice to the sour cream, and season with salt and pepper. Let the soup boil for a final 5 minutes before turning off the heat. Add the sour cream mixture and stir continuously.
Serve in a soup bowl and garnish with parsley. Enjoy!
Note: if you want to thicken the broth, add about 2 tablespoons of cornstarch slurry (1:1 ratio).
Recipe adapted from Delicious Romania.