Ciorba Radauteana (Romanian Chicken Soup with Garlic and Soured Cream)
A silky, tangy chicken soup finished with soured cream, egg yolk and a hit of crushed garlic in vinegar.
- Time1 hr 15
- LevelMedium
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 568kcal
- 11.8gcarbs
- 7.3gof which sugars
- 25.3gfat
- 10.7gsaturates
- 69.8gprotein
- 4gfibre
- 2.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, onion, carrots, parsnip, celery, water, salt and peppercorns in a large pan. Bring to the boil, skim off any grey foam, then turn down and simmer gently for 40 minutes.
40 min - 2
Lift out the chicken and the onion halves. Discard the onion. When the chicken is cool enough to handle, pull the meat off the bones in chunky pieces and return it to the soup.
- 3
Whisk the egg yolks and soured cream together in a bowl. Slowly whisk in 2 ladles of hot soup, a little at a time, so the yolks do not scramble.
- 4
Take the soup off the heat. Stir the creamy mixture back into the pan and warm it gently for 2 minutes without letting it boil.
2 min - 5
Mix the crushed garlic with the vinegar, stir it into the soup and add the dill and parsley. Taste and adjust the salt and vinegar, it should be pleasantly sharp.
- 6
Serve straight away in warm bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
