Originating from the town of Rădăuți in the heart of Bucovina, this soup was created in the late 1970s by Cornelia Dumitrescu. It was designed to offer the rich, garlic-infused flavor of the famous "Tripe Soup" (Ciorba de Burtă) but using tender chicken breast instead.
The Secret Ingredients: What Makes it Special?
-The Base: A clear, concentrated stock made from chicken breast and root vegetables (carrots, parsnip, celery, and onions).
-The "Mujdei" Magic: Plenty of crushed garlic is added towards the end to give it that unmistakable Romanian kick.
-The Liaison (Liaison): The soup is thickened with a mixture of high-fat sour cream (smântână) and egg yolks, creating a silky, velvety texture.
-The Tang: It is traditionaly soured with vinegar, which perfectly balances the richness of the cream.
How to Serve It Like a Local
To truly enjoy Supa Rădăuțeană, it must be served with specific accompaniments:
- Hot Peppers: A fresh or pickled hot pepper (ardei iute) on the side for those who like a bit of heat.
- Extra Sour Cream: Always have an extra bowl of thick cream on the table.
- Fresh Bread: A slice of rustic, homemade bread is essential for dipping into the creamy broth.
A steaming bowl of traditional Romanian Radautiana soup served in a rustic clay bowl on a wooden table, accompanied by a small dish of sour cream, a red chili pepper, and a wooden spoon in a traditional setting.
Unlike Tripe Soup, which can be an "acquired taste" for international tourists, Radauti Soup is universally loved. Its comforting warmth and familiar chicken base make it the perfect introduction to the complex flavors of Romanian gastronomy.
Traditional Radauti Soup Recipe (Rețeta Originală)
Ingredients (Ingrediente)
Meat: 1 whole chicken breast (with bone and skin for extra flavor).
Vegetables: 2 carrots, 1 parsnip, 1 parsley root, 1 onion, and half a celery root.
The Creamy Base: 400g of high-fat sour cream (min. 20-30% fat) and 3-4 egg yolks.
Flavoring: 5-6 cloves of garlic, 2-3 tablespoons of vinegar (or lemon juice), salt, and peppercorns.
Step-by-Step Instructions
1. Boiling the Stock
Place the chicken breast in a large pot with 3-4 liters of cold water and a pinch of salt. Bring to a boil and skim the foam regularly. Add the whole vegetables and peppercorns, then simmer until the meat is tender and easily falls off the bone.
2. Preparing the Components
Remove the meat and vegetables from the pot. Strain the liquid to get a clear, golden stock. Shred the chicken breast into small, thin strips (don't chop it, shredding gives it the right texture). You can finely grate one of the boiled carrots to add color back into the soup later.
3. The Liaison (Smântânirea)
In a separate bowl, mix the egg yolks with the sour cream until perfectly smooth. Crucial Tip: Slowly add 2-3 ladles of the hot stock into the cream mixture while stirring constantly. This "tempers" the cream so it doesn't curdle when you add it to the big pot.
4. Final Touch
Add the shredded meat and the tempered cream back into the main pot. Bring it to a very gentle simmer (do not boil hard). Add the crushed garlic and vinegar. Taste and adjust the salt and acidity.
Pro Tips for beautiful-romania.com
- The Garlic Trick: For a more refined taste, let the crushed garlic sit in a little bit of cold stock for 10 minutes, then strain the juice into the soup instead of putting the garlic bits in.
- The "Golden Eyes": If you want those beautiful golden oil droplets on top, sauté a finely grated carrot in a bit of oil, strain it, and add just the colored oil to the soup at the end.
FAQ: Radauti Soup (Supa Rădăuțeană)
1. Is it the same as Ciorba de Burtă?
The flavor profile is very similar due to the garlic, vinegar, and cream, but the main ingredient is chicken breast instead of tripe, making it lighter and more accessible.
2. Can I make it with other types of meat?
While the original recipe specifically uses chicken, some modern variations use turkey, but chicken breast remains the standard for the authentic Rădăuți taste.
3. Is it very spicy?
The soup itself is not spicy, just flavorful. The heat comes only if you choose to eat it with the traditional hot pepper on the side.
4. Where can I eat the "original" one?
If you travel to Rădăuți, you can still find it at the restaurant where it was first created, but it is now a staple in almost every traditional restaurant across Romania.
