Ciorbă Rădăuțeană
Ciorbă Rădăuțeană·(chor-buh ruh-duh-oo-tsa-nuh)
Ciorbă: Restorative Weeknight Soups
If there is a cure for what ails you, it was probably born out of necessity in a 1980s communist kitchen. Invented in northern Romania as a resourceful, everyday alternative to the beloved but laborious tripe soup, Ciorbă Rădăuțeană delivers the exact same restorative, garlic-heavy, velvet-textured broth—but swaps the stomach lining for tender chicken and sweet root vegetables. It is nostalgic, deeply comforting weeknight food. Getting that perfect golden hue without artificial spices requires a quick grandmotherly trick of sautéing a grated carrot, and keeping the sour cream from breaking requires a disciplined temper. Master those, and you're eating a bowl of pure Bucovina.
Ingredients
- bone-in skin-on chicken thighs2 1/2 lb
- cold water12 cup
- kosher salt1 tbsp
- yellow onion1 large
- celeriac1 med
- parsnip1 large
- red bell pepper1 large
- whole black peppercorns1 tsp
- carrots2 med
- carrot1 med
- neutral oil1 tbsp
- full-fat sour cream1 1/2 cup
- heavy cream2 tbsp
- egg yolks3 large
- all-purpose flour1 tbsp
- garlic cloves6 med
- white wine vinegar3 tbsp
- fresh parsley1/4 cup
Method
- 01
Extract the clear broth.
Place the chicken thighs, cold water, and kosher salt in a large heavy-bottomed pot over medium-high heat. As it approaches a boil, meticulously skim the grayish foam from the surface for 5 to 10 minutes until the liquid bubbles clear—don't skip this, it ensures a beautiful, clean soup.
- 02
Simmer the root vegetables.
Once the broth is clear, add the whole onion, chunks of celeriac, parsnip, red bell pepper, the two diced carrots, and the peppercorns. Reduce the heat, partially cover, and simmer for about 40 minutes until the chicken practically falls off the bone.
- 03
Extract the golden carrot oil.
While the soup simmers, heat the neutral oil in a small skillet over medium-low heat. Add the single grated carrot and gently sauté for 3 to 4 minutes until the oil turns a brilliant, vibrant orange. Remove from heat and set aside.
- 04
Shred the chicken and strain.
Carefully transfer the chicken to a cutting board to cool. Discard the large chunks of onion, celeriac, parsnip, and bell pepper, but leave the diced carrots in the pot. Shred the cooled chicken meat, discarding the skin and bones, and return the meat to the pot along with the golden carrot oil. Bring back to a gentle simmer.
- 05
Temper the sour cream liaison.
In a large mixing bowl, vigorously whisk the sour cream, heavy cream, egg yolks, flour, and crushed garlic paste until perfectly smooth. Turn the heat under the soup to its absolute lowest setting. Take a ladle of hot broth and slowly stream it into the cold sour cream mixture while whisking constantly. Repeat with three more ladles to slowly warm the dairy and prevent it from curdling.
- 06
Combine and finish with acid.
Slowly pour the tempered sour cream back into the pot, stirring gently in a continuous circular motion. Let it heat through for a couple of minutes without letting it boil, then turn off the heat entirely. Stir in the white wine vinegar, taste for seasoning, and serve garnished generously with fresh parsley.
Notes
A note on American dairy.
American sour cream lacks the fat content of traditional Romanian smântână and is prone to splitting when heated. Whisking in a splash of heavy cream and a spoonful of flour provides the necessary insurance policy to keep your soup velvety smooth.
From Cook Romanian in America.