Romanian Chicken Soup: Ciorbă Rădăuţeană

Its name comes from the town of Rădăuți, in Bucovina, a region in Northern Romania famous for its delicious local cuisine. It has a richer consistency than other chicken soups, as it’s made with plenty of vegetables, along with eggs and sour cream in addition to the chicken.

It’s one of Romania’s most popular and tastiest dishes, especially loved by kids. Enjoy!

Romanian Chicken Soup: Ciorbă Rădăuţeană

Ingredients

• 1 large onion
• 2 tbsp oil
• 5 boneless chicken thighs
• 3 carrots
• 1 large parsley root
• 1 large tomato
• 1 red kapia pepper (or red bell pepper)
• 3 liters water
• salt
• 1 egg yolk
• 2 tbsp sour cream
• 4-5 cloves of garlic
• vinegar
• fresh parsley 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.
• Add the vinegar according to your taste and adjust for seasoning if necessary, then turn off the heat.
• Serve the soup hot, garnished with extra fresh parsley leaves. Enjoy!