Sour chicken soup with garlic and cream – Ciorba radauteana
I discovered this sour chicken soup with garlic and cream a few years ago, at a local restaurant. I just loved the flavor given by the garlic and the lemon that are added in this soup, which we call ‘ciorba radauteana’. The name ‘radauteana’ comes from the city where it was cooked for the first time – Radauti.
In Romania, in almost each restaurant you visit, you can find at least 3 types of ciorba in the menu. Ciorba is usually a sour soup containing various vegetables and meat. We prepare ciorba with chicken, pork, veal, turkey, buy phentermine, even fish, accompanied by all kinds of vegetables. The sour taste is usually given by bors, a liquid ingredient made of wheat fermented in water. Sometimes, we use lemon to give soups a sour taste, just like I did with this sour chicken soup with garlic and cream.
I used both chicken breast and chicken thighs for this recipe. The thighs contain more fat, which makes your soup even more delicious than it would be with just plain chicken breast. Even so, if you prefer to cut some calories, you can just use one chicken breast.
Tip: when it comes to the sour cream you use, you might want to choose one that has at least 20% fat. A cream that doesn’t have enough fat will curdle once you add it to the pot.
1 chicken breast
2 chicken thighs
1 celery root
4 garlic cloves
2 egg yolks
230 grams (1 cup) sour cream
Juice from 1 lemon
1 parsley bunch
Salt and pepper to taste
- In a soup pot, add 3 or 4 litres of water and the chicken parts. The water amount depends on your soup pot size. Boil for at least 1 hour, skimming the foam each time it rises to the surface.
- Add the carrots, celery root, parsnip, onion, and boil for 30-45 minutes, or until the vegetables are cooked.
- Remove the vegetables and the meat from the pot. Discard the onion and the parsnip. Shred the carrots and the celery root with a grater, and chop the chicken meat into pieces. Put the vegetables and meat back in the pot.
- Put 2 ladles of soup in a bowl and let them cool for 2-3 minutes.
- In another bowl, beat the egg yolks and mix with the sour cream. Press the garlic and add it to the cream mixture. Gradually add the 2 ladles of soup and whisk well. This will help temper the sour cream mixture, so that it won’t curdle.
- Add the lemon juice, salt and pepper to taste, and let the soup boil for another 5 minutes.
- Turn off the heat, then add the sour cream mixture while stirring continuously with a whisk.
- Add the finely chopped parsley and serve.