description Ciorba Radauteana Overview
Ciorba Radauteana is a traditional Romanian sour soup that originated in the town of Radauti in the Suceava County. The broth is made using chicken breast and occasionally tripe, simmered with root vegetables such as carrots and parsnips. Its signature creamy texture is achieved by tempering egg yolks and sour cream into the liquid. The soup is flavored heavily with garlic and thickened with a roux, while its distinct sourness is derived from the addition of vinegar.
insights Ranking position
Ciorba Radauteana ranks #57 of 164 in the Soup ranking, behind Cacciucco, ahead of Solyanka.
balance Ciorba Radauteana Pros & Cons
- Rich creamy texture
- Balanced sour garlic flavor
- Chicken makes it filling
- Egg mixture can curdle
- Preparation is relatively involved
help Ciorba Radauteana FAQ
What is Ciorba Radauteana?
Ciorba Radauteana is a traditional Romanian sour soup known for its distinct tangy flavor and signature creamy texture. It originated in the town of Radauti in Suceava County, Romania.
What meat is used in Ciorba Radauteana?
The broth is most commonly made using chicken breast, though it is occasionally prepared with tripe. The meat is simmered gently alongside root vegetables such as carrots and parsnips.
How does Ciorba Radauteana get its creamy texture?
The signature creamy texture of the soup is achieved by vigorously whisking egg yolks and heavy sour cream directly into the hot broth. This tempering process must be done carefully to ensure the eggs do not scramble.
What makes Ciorba Radauteana sour?
Like many traditional Romanian ciorbas, the sourness is achieved by adding an acidulant directly to the broth. This is typically done using white vinegar or traditional borș, a fermented wheat bran liquid widely used in Romanian cooking.
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