Radauti Soup traditional Romanian recipe

A traditional recipe Radauti Soup from the northern part of Romania (Balkan). Easy and fast to prepare. The original name of this recipe is Ciorba Radauteana.

In addition to being very tasty, chicken soup has distinctive healing properties, because it relieves cold symptoms.

Our grandmothers were right when they insisted that we eat chicken soup. In addition to being very tasty, this soup provides hydration of the body and stimulates appetite. Most importantly, research has shown that this soup has extremehealing properties, because it relieves cold symptoms. In fact, some of its ingredients affect weakening of the symptoms of inflammation of the upper respiratory tract, manifested by secretion from the nose and cough.

Beneficial effects of the chicken soup on our health have been known for centuries. Both the doctor and philosopher Mose ben Maimonides, relying on the Greek experience, even in the twelfth century recommended chicken soup as a cure for diseases of the respiratory system.

Radauti Soup

For cooking Radauti Soup first place poultry in cold water in a 4 liter  pot (the water level should be just above the poultry, not more).

Boil for 5-8 minutes, add salt and pepper to taste. Pour in the sour cream and allow to boil a bit more. Skim the soup . Add 2 whole onions, the carrots, some pepper and the celery, cut into small pieces ). Add salt and pepper, and some more boiled water.

Cook Radauti Soup at a medium flame until the meat is almost tender. Remove the poultry and cut into small pieces. Remove vegetables, cut carrots into small pieces. Put the pot back to boil and add the meat and carrots. Then add remaining raw onion, in small pieces and the other half of the pepper. Continue to boil for 5-10 more minutes then add salt and pepper to taste. Pour in sour cream . If onion pieces are tender, add lemon juice. Use 1 -2 lemons, depending on how sour you want the soup to be. Cook gently a bit more, add minced parsley.

In a separate bowl mince garlic and mix with a bit of mineral water. You can add this mixture to each plate with soup. If you’re planning to eat the entire quantity of soup in one day, you can add the garlic into the pot at the end. But it’s preferable to keep it separately and each guest can choose whether to add garlic or not.


If you add garlic to the entire Radauti Soup, it will turn it blue overnight.

400 g of boneless poultry
3 onions
1 sweet red pepper
1 small stalk celery
2 carrots
400g of sour cream
2 lemons
2-3 pieces of garlic
salt, pepper, laurel leaves. parsley


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