Ciorba Radauteana - Romanian Chicken sour cream soup / Soup sniper EP. 10

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner while pork belly offers a similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

beef bones

🥗Healthier: vegetable stock

💰Cheaper: chicken bones

Vegetable stock is lighter while chicken bones are more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity without added sugars.

Put the chicken breast, thighs, legs, and wings into the pot and cover with water.

Cook for about 15 minutes, removing the foam from the surface when it forms.

Add 2 onions, 2 carrots, 1 red pepper, 1 parsnip, and half of a celery root.

Simmer for 45 to 50 minutes.

When done, put celery, parsnip, and carrots to the side and discard the onion and pepper.

Take the chicken parts to the side and let them rest for 20 to 30 minutes to cool off.

Chop the boiled veggies that you want to put back into the soup.

Separate the meat from the bones and cut the meat into smaller pieces.

Mix sour cream and 4 egg yolks, adding a bit of broth or water while mixing well.

Transfer the mixture to the pot and add meat, vegetables, garlic, parsley, and apple cider vinegar.

Add salt to taste and simmer for a few minutes before it starts to curdle.

Cooking Techniques

Spice Level:

Allergens