Ciorba Radauteana: traditional chicken soup from Romania

Hot steamed chicken soup is the perfect way to warm up and boost delicious vitamins for the cold season. But always the same recipe? Boring. Our tip: Try one Ciorba Radauteana. What is this? Travel to Romania and ask anyone who meets you on the street and they will be amazed. Because everyone out there knows and loves traditional chicken soup. And so are we.

why? Ciorba Radauteana is made with fresh chicken broth, not powder. Then there is a good amount of fresh cream, a few drops of lemon juice and aromatic notes. This made a name for itself in the 1970s under the name Maggikraut and gives soups, stews, and salads a particularly spicy flavor. Often a mild currant replaces fenugreek. It is too severe for many people. But these soups will also make you winter-hardy and fun:

Tuscan potato soup with kale and ground beef in a white bowl, topped with sliced ​​bread

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Soup is a real warmth for the soul. Discover the world’s best recipes from the big bowl in our soup kitchen and enjoy the many unique and enticing flavors that will make your taste buds dance. For example, we explain the differences between broth, broth, and broth and get a vegetable broth recipe. But first, enjoy the fresh, creamy Ciorba Radauteana. If you like, you can also add precooked rice to the soup. But then it’s no longer gluten-free.

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Bird's-eye view: A bowl of light-colored liquid stands on a dark-colored stone slab.  Next to it we like two slices of bread, a clove of garlic and three cloves of chili.

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Traditional chicken soup from Romania: Ciorba Radauteana

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Enjoying soup at its best: Ciorba Radauteana.


  1. Slowly heat the chicken broth. Meanwhile, wash the chicken breasts and cut them into small pieces. Wash, peel and chop the parsley root and carrots. Cut the hot pepper in half, remove the seeds and white skin and chop into coarse pieces. If you don’t like them, you can better take them out of the soup later. Peel and chop finely.

  2. Heat the oil in another saucepan and fry the parsley root, carrots, garlic and hot pepper. Sweeten with chicken broth, add chicken and chopped currants. Bring the mixture to a boil and then simmer for 10-15 minutes.

  3. When the vegetables are cooked, add half of the fresh cream, chopped parsley and my heart. Now mix the soup with the egg yolk, season with salt, pepper and lemon juice and garnish with the remaining fresh cream. Tasty!

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