Ciorbă rădăuțeană

About this dish

Ciorbă rădăuțeană hails from the town of Rădăuți in the Bucovina region of Romania. Created in the late 20th century as a gentler cousin to the rich tripe soup, it keeps the comforting tang and creaminess but swaps tripe for tender chicken. Balanced by pungent garlic, creamy sour cream, and a bright dash of vinegar, it finishes with aromatic herbs like parsley and traditional lovage for a distinctly Romanian character.

Why it works

Delicate chicken simmered in lightly seasoned water yields a clean broth that welcomes sautéed roots—carrot, parsnip, and celery root—plus sweetness from onion and a gentle edge of bell pepper. The classic liaison of sour cream and egg yolk adds body without heaviness, sharpened subtly by vinegar, lifted with parsley and lovage, and rounded with a leaf of bay leaf, a touch of salt, and a crack of black pepper.

Ingredients

• 1.2 kg chicken (breast and bones preferred)
• 4 L water
• 2 medium carrots, peeled and finely diced
• 1 large onion, finely chopped
• 1 small celery root, peeled and finely diced
• 1 medium parsnip, peeled and finely diced
• 1/2 bell pepper, finely diced (optional)
• 1 tbsp sunflower oil
• 4–6 cloves garlic, crushed to a paste
• 400 g sour cream
• 3 large egg yolks
• 2–3 tbsp vinegar, or to taste
• 1–2 bay leaves
• Small bunch parsley, chopped
• Few sprigs lovage or dill, chopped (optional)
• salt, to taste
• black pepper, to taste

Equipment

• Large soup pot with lid, fine strainer, ladle, sauté pan, whisk, heatproof bowl

Preparation

1. Build the base broth: Place the chicken in a large pot, cover with the water, add the bay leaf, and bring to a gentle simmer. Skim periodically for clarity. Cook until the chicken is fully tender, about 60 minutes, keeping the heat low so the broth stays clear.
2. Strain and shred: Lift out the chicken; strain the broth through a fine sieve into a clean pot. When cool enough to handle, remove skin and bones, then cut or shred the chicken into small bite-size pieces; set aside.
3. Sauté aromatics: Warm the sunflower oil in a pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the carrot, parsnip, celery root, and bell pepper, cooking just until glossy and slightly softened.
4. Combine and simmer: Add the sautéed vegetables to the clear broth and return the shredded chicken to the pot. Simmer gently until the vegetables are tender, about 10 minutes.
5. Make the liaison: In a heatproof bowl, whisk the sour cream with the egg yolks until smooth. Whisk in the garlic. Slowly ladle in a few scoops of hot broth while whisking to temper the mixture, then pour this back into the pot off the heat. Stir in the vinegar to taste.
6. Finish and season: Return the pot to very low heat and warm gently without boiling. Season with salt and black pepper, then add plenty of chopped parsley and, if you like, fragrant lovage or dill. The soup should be velvety, lightly tangy, and aromatic.

How to enjoy

Serve steaming bowls with extra sour cream and a small carafe of vinegar for personal adjustment. Fresh parsley and classic lovage brighten the final taste, and a final twist of black pepper adds warmth. For a fuller meal, pair with rustic bread and a crisp salad; the clean broth and tender chicken let the creamy-garlicky profile shine.

Tips and variations

• For an extra-clear broth, maintain a bare simmer and skim frequently while the chicken cooks.
• Temper the sour cream and egg yolks thoroughly to prevent curdling; avoid boiling after adding them.
• Adjust tang with more or less vinegar, and finish with additional chopped parsley, lovage, or dill to your taste.
• Season gradually with salt and freshly ground black pepper right before serving to keep flavors bright.

Storage

Cool quickly, then refrigerate in a sealed container. Reheat gently over low heat, without boiling, to protect the sour cream and egg yolks liaison. If needed, refresh with a splash of vinegar and a handful of chopped parsley just before serving.