Ciorba Radauteana: Traditional chicken soup from Romania

Hot steamed chicken soup is the perfect warm-up and a delicious dose of vitamins for the cold season. But always the same recipe? boring. Our advice: try one Ciorba Radautean. What is that? Take a trip to Romania and ask anyone you meet on the street and they will be amazed. Because everyone there knows and loves traditional chicken soup. And so do we.

Why? Ciorba Radauteana is prepared with fresh chicken broth, not powder. Then there’s a good amount of crème fraîche, a few drops of lemon juice and an aromatic scallion. It became famous in the 70s under the name Maggikraut, and gives a particularly spicy note to soups, stews and salads. Often a milder lovage replaces fenugreek. It is too intense for many. But these soups will also see you through winter fortified and cozy:

Tuscan potato soup with kale and ground beef in a white bowl, topped with slices of bread

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Soups are real soul warmers. Discover the world’s best recipes from the big pot in our soup kitchen and enjoy many unique and enticing flavors that will make your taste buds dance. For example, we explain the differences between stock, stock and broth and have a recipe for vegetable soup. But first enjoy the creamy fresh Ciorba Radauteana. If you want, you can add previously cooked rice to the soup. But then it is no longer gluten-free.

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Bird's eye view: A bowl of light liquid is standing on a dark stone slab.  With it, they like two slices of bread, a clove of garlic and three chili peppers.

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Traditional chicken soup from Romania: Ciorba Radauteana


Soup pleasure at its best: Ciorba Radauteana.


  1. Heat the chicken broth slowly. Meanwhile, wash the chicken breast and cut it into bite-sized pieces. Wash, peel and chop the parsley root and carrot. Cut the chili in half, remove the seeds and white skin and roughly chop. If you don’t like them, it’s better to take them out of the soup later. Peel and finely chop the clove of garlic.

  2. Heat the oil in another pan and sauté the parsley root, carrot, garlic and chili. Deglaze with chicken broth and add chicken and chopped parsley. Let it boil and then cook on low heat for 10-15 minutes.

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

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