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A blue bowl filled with a golden yellow soup, clear, with chopped dill on top. It sits on a wooden board, and is wrapped by a grey tea towel.

Romanian Radauti Soup

This Romanian Radauti Soup recipe is very light, and great for summer. It is tangy and has a lovely garlicky taste.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Soup
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 1 large onion
  • 2 carrots
  • 1 celery stick
  • 1 red pepper
  • 2 egg yolks
  • 350 boneless chicken breast of thighs
  • 150 gr sour cream
  • 3 garlic cloves
  • 1-2 tbsp white wine vinegar to taste
  • 10 peppercorns
  • salt to taste

Instructions
 

  • Put the chicken in a pot with about 4L of water, and bring to a boil.
  • When the water starts to boil, a foam will form on top. Clear it.
  • When there is no more foam forming, add the vegetables.
  • Simmer for around 40 minutes, until the meat and the vegetables have cooked.
  • Strain the soup in another pot, through a sieve.
  • Blend all vegetables, except for two carrots.
  • Cut the carrots into small pieces, and shred the chicken.
  • Make the dressing for the soup. Mix the sour cream with the garlic, egg yolk, and salt. Whilst whisking continuously, start adding ladle after ladle of hot soup. Do so until the temperature of the sour cream mixture reaches the same temperature as the soup. Then pour it over.
  • Bring the soup back to boil, and return the blended vegetables, the carrots, and the shredded chicken.
  • Add the vinegar, mix well, and turn the heat off.
  • Serve the soup hot, topped with the herb of your choice, with additional vinegar and sour cream on the side.