New recipes

Radautean soup

Radautean soup


  • 2 pcs. Chicken breast with bone and skin
  • an onion
  • 2 carrots
  • a half donut
  • 3 yolks
  • parsley root, celery, parsnip
  • 300 g sour cream
  • oil
  • salt pepper
  • 3 chicken cubes with chicken flavor
  • juice from a lemon
  • 4-5 cloves of garlic

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Radaute soup:

Put the chicken breast in a saucepan, half an onion, vegetables, donut and a carrot. Season with salt and simmer. When the chicken breast is almost cooked, add the crushed garlic. let it boil for another 5 minutes. Then strain it and pour the obtained juice into a pan where I hardened in oil a carrot given on a small grater and the other half of finely chopped onion. Put the chicken cubes and let it boil 5 minutes. Add the lemon juice. Put the cream and the yolks in a bowl and gradually add the hot soup until this composition becomes hot. Pour into the soup. pieces and add it to the soup. Leave the composition to boil for a few more minutes, then turn it off. Serve with hot peppers in vinegar or picarela.

Tips sites

1

I did not use the vegetables from the soup. When I have more time, I boil 2 potatoes and 2 carrots separately. With the vegetables from the soup, a few chopped pickles, I mix the boiled potatoes and carrots with mayonnaise and make a tasty salad.


Recommendations for you and your home

Vacuum consumables package (4 rolls-28cmx5.5m, 1 roll-20cmx6.7m, 36packs-0.95L)

Slow Cooker 5.6L Digital Slow & MultiCooker

Package 2 Rollers for vacuuming food 28 cm x 5.5 m

delicious even very good. My husband was pleasantly surprised

I did not prepare this soup, but soon I will make it look tasty as a belly soup.

Like any Radauti food and soup, it always comes out with a different taste. Depending on the current situation, the ingredients, many. Anyway, every time she is very good and appreciated. I do it very often because he has a search.

I'm from Vrancea and I can say that my friend "conquered" me with this soup. it's fantastic! I had to admit that it is eaten "tastier" in the north of Moldova than in my country! And now, in the kitchen. A real challenge to cook "according to the text ", without ever seeing how it is done :))) A great combination of ingredients! It's already "raining in my mouth" (popular): D. Very good. Recommend!

Chistol Bianca Mihaela, December 22, 2013

Cretu Laura, December 7, 2013

Rusu Mircea Eugen, November 22, 2013

Elena Groman, August 20, 2013

Coffee with Milk, July 13, 2013

Daniela Mateiciuc, July 13, 2013

I do it quite often because my daughters-in-law like it.

Daniela Mateiciuc, July 13, 2013

Boiled corn is very good !! you don't know what you're missing! What has boiled corn got to do with Radauti soup? None. Just like belly soup. Radauti soup is Radauti soup, belly soup is belly soup, and corn is boiled. I ate this soup at the restaurant last year and I was surprised how tasty and good it is. I'm really speechless to describe it. I don't have much experience in the kitchen, but one sunny day and two mornings I'll start doing it :-))

Adelina Damian-Fekete (Chef de cuisine), January 12, 2012

In our country it is called "zama aita" and it is made from a whole house chicken plus vegetables (without potatoes) and finally we put crushed garlic and straighten it with yolks and cream. Parsley, tarragon - what a regular - on top! Good thing, I did it this week, but I didn't know she was from Radauti.

anamaria (Chef de cuisine), June 18, 2011

Tatar Nicu (Chef), March 22, 2011

I wanted to eat a belly soup and I received a Radauti soup. Even if I wanted to be upset, I couldn't. It looks too much like: Belly soup.

ALINA BANICA (Chef de cuisine), July 16, 2010

It may be as sweet as a belly soup, but it will never taste good. it will never be a belly soup. I think it's still a soup specific to a certain area. and a certain time. and we must respect this.

constanta proca (Chef de cuisine), June 6, 2010

constanta proca (Chef de cuisine), June 3, 2010

mirey (Chef de cuisine), May 13, 2010

What a piece of shit, that's why you put cubes after you put a pile of meat. The meat that comes off the bone is cooked not tender, even if the chicken is 100 years old. Learn more cooking and then send recipes.

nicoleta irina, March 31, 2010

I did it only once and it turned out good but I do it with fresh borscht

good to know because it is very good and it is good to try it, it is similar to belly soup, I rarely do it simply because my husband does not eat meat and sour cream, but I would eat it every day. good appetite

I make soup only with chicken breast, and the vegetables in the recipe after boiling them, I puree them. If you haven't tried them so far, don't hesitate, it's a good soup. Good appetite!

Radauta soup is one of the most sophisticated and delicious soups. Indeed, every time it comes out differently but with love it's always good. I prepare it only with chicken breast and at the end for flavor I grate a carrot on the small grater and cook it 0 tablespoon butter then at the end I add this ingredient. I make it a little different from what is written good appetite right now I finished it and I eat it with croutons with butter so I feel better the taste

flavius, February 26, 2010

brothers. out of 10,000 opinions, a good soup finally comes out. indeed, I don't know how to use chicken legs either, but only the chest ... just as I know that initially it starts with beef. and the garlic is not put directly in the soup ... I strain the juice through the crushed garlic. but. tastes are not discussed..

I made Radauti soup according to this recipe and it came out exactly like at the restaurant. Try it too, and if someone has something to comment, post a better recipe! We are all good at criticizing others! Thanks for the recipe!

I am from Radauti, where "Radautean Soup" was invented, and this recipe is NEVER made with chicken legs, but only with CHICKEN BREAST. This is in the first place, in the second you do not put sour cream in the soup, but yogurt (sour milk). Apply sour cream, if desired, when serving. Also in the soup at the end put a little juice from a clove of garlic. Try it this way and you will see that a wonderful soup will come out.

rodica, December 9, 2009

I read everything and I'm sorry that almost all the people who say they know how to do it are not right. because it's no longer RADAUTEAN SOUP.

my mother-in-law conquered me with this soup

it is very good. I did it today for the first time but it turned out fff good

Mariana, November 13, 2009

Be careful when you have to put sour cream with egg yolks. they are put when the soup has cooled so as not to cut the sour cream.

Radauti soup is super delicious! I do it, but I boil the vegetables and the chicken breast and then I strain everything. add the yolks with the sour cream and the soup is ready! I put pepper, garlic and vinegar on the table and everyone puts as much as they want on their plate! My daughter-in-law says she's delicious! Kisses! Good luck with that!

mariana, October 17, 2009

I made this soup. is wonderful. and it's really easy to do.

super good .is the first time i did it, but it's a delight

gabriela, 03 October 2009

very good ! but let me tell you how I do it: put the pieces of chicken breast (it comes out tastier with the breast) to boil together with the vegetables, a few bay leaves and a few peppercorns, after they are cooked, strain everything, remove the leaves bay leaves and pepper. In the pot in which you want to prepare the soup put a little oil, 2-3 cloves of crushed garlic, crushed vegetables and let it harden a little, then add the julienned chicken breast (strands) and strained soup. Let it boil for a few minutes, then remove from the heat. Mix the cream with the egg yolks and a little lemon juice (according to taste, whoever wants to put it on the plate) or instead of lemon use a few pieces of donuts in cut the vinegar into cubes. Put a few tablespoons of cream over the sour cream and when the soup is warm, straighten it with this mixture. That's what I do and it comes out strong, you say it's belly soup.

gabriela, 03 October 2009

very good ! but let me tell you how I do it: put the pieces of chicken breast (it comes out tastier with the breast) to boil together with the vegetables, a few bay leaves and a few peppercorns, after they are cooked, strain everything, remove the leaves bay leaves and pepper. In the pot in which you want to prepare the soup put a little oil, 2-3 cloves of crushed garlic, crushed vegetables and let it harden a little, then add the julienned chicken breast (strands) and strained soup. Let it boil for a few minutes, then remove from the heat. Mix the cream with the egg yolks and a little lemon juice (according to taste, whoever wants to put it on the plate) or instead of lemon use a few pieces of donuts in cut the vinegar into cubes. Put a few tablespoons of cream over the sour cream and when the soup is warm, straighten it with this mixture. That's what I do and it comes out strong, you say it's belly soup.

valentina ionita (Chef de cuisine), September 25, 2009

dicarmencitta1957 (Chef de cuisine), September 23, 2009

It is an extraordinarily good soup, I made it today, on this occasion I also put some pictures. I can say that I tested this recipe, I did the same. Congratulations.

dicarmencitta1957 (Chef de cuisine), September 23, 2009

It is an extraordinarily good soup, I made it today, on this occasion I also put some pictures. Congratulations.

dicarmencitta1957 (Chef de cuisine), September 23, 2009

It is an extraordinarily good soup, I made it today, on this occasion I also put some pictures. Congratulations.

dicarmencitta1957 (Chef de cuisine), September 23, 2009

It is an extraordinarily good soup, I made it today, on this occasion I also put some pictures. Congratulations.

dicarmencitta1957 (Chef de cuisine), September 23, 2009

It is an extraordinarily good soup, I made it today, on this occasion I also put some pictures. Congratulations.

simika, September 15, 2009

She's very, very, very good. I'm doing it tonight. I'll take a picture. It's really similar in taste to belly soup and keeps the same recipe, but it's good for those who don't eat beef belly (like me like this: D)

violet, September 14, 2009

Try this recipe with poultry pipettes instead of chicken legs or breasts, it is delicious. We really like it, the pipettes are cut into strands and the rest you already know.

Cely Snijec (Chef), September 9, 2009

Cely Snijec (Chef), September 9, 2009

Cely Snijec (Chef), September 9, 2009

Cely Snijec (Chef), September 9, 2009

Cely Snijec (Chef), September 9, 2009

roxana, September 8, 2009

I also made the soup and I want to tell you that it turned out delicious, the best soup. It's the first time I do it and the second time I eat. The note recipe 10.

Congratulations Michael for comment that is relevant and yes I am convinced that it is super soup.

burdulea maria elena (Chef de cuisine), August 9, 2009

A very tasty, nutritious soup.

[email protected], 03 August 2009

Dear ones, Radauti soup = bird soup. belly soup is what the name BELLY will say. Now I read the messages and they made me smile at the young people. Leave the short stories and read the cookbooks like short stories, read very carefully and everything you can about nutrition. These will help you broaden your horizons in the kitchen. Example you prepare a sauce with water you have a weak taste you prepare it with meat soup you have a superb taste. For soups, broths, borscht and in general where you need onions as much as possible it gives the taste! Read and PRACTICE.

The soup is super good, it comes out excellent.

I'm sorry to disappoint you, BUT this is not the recipe for Radauti soup. This soup is made according to a "secret" recipe at the Central restaurant in Radauti. The famous cook there, now the local administrator, tried to patent her invention, but unfortunately this was not possible because the recipe contains the name of the city. Many years ago, the lady tried to please her husband, who did not eat belly soup, and she tried a "belly-like" soup, but made of turkey breast. The recipe was a success and he started preparing it for the restaurant as well. For economic reasons and because turkey breast is expensive. The soup has been made from CHICKEN BREAST for many years. It is important to know because the recipe changes from one housewife to another. Now I have a restaurant and I make this soup. and I also received praise from the famous inventor of Radauti soup :) I only use natural cream and quantities. And never Knor, Delikat. There is NO greenery in the soup and as a final aspect it must be a white, dense soup, without the previously strained greens. Never put the garlic in the soup ... it is served separately. A. and any other type of meat used will completely change the taste. so RADAUTEAN SOUP is not made from beef. chicken legs. or pork neck :)

miraculousness, July 5, 2009

The soup can also be made with diced beef and is just as tasty.

constanta proca (Chef de cuisine), June 15, 2009

A grade 10 soup with greeting cards.

titza (Chef de cuisine), May 22, 2009

There are some here and through other culinary sites that resemble Radauti soup with belly soup, finding some papillofacial affinities, especially due to the use of garlic, and which give them some of the most crappy names, thus managing to create an indescribable chaos in the nomenclature of recipes. I will give only one example in this regard, but the list remains open: A housewife tells the story of what she does for her husband, whose stomach soup causes disgust, "Chicken belly soup", thus being defined as "Radauti soup". Not to mention that the two kinds of soups have completely different tastes, the tendency to resemble them is due exclusively to the lack of education of the sense of taste of the people concerned, who, apart from garlic, do not discern other tastes that make the two soups so different but also so tasty!

burdulea maria elena (Chef de cuisine), May 10, 2009

I often made something very similar because it has passage to all family members, but not necessarily with thighs but also poultry, without knowing that it is Radauti soup.

A very tasty food. I recommend it to all those who eat belly soup.

Myhh. (Botosani), May 8, 2009

It is excellently tasty. it's the first time I do. and the second time I eat. And I recommend it with confidence to others: D

ralca botosani, May 7, 2009

I can say that the Radauti soup is very good, I used to say that I don't like it, but when I ate for the first time I couldn't stop. Now I made it too and I can say that it is a very easy and quick recipe to make.

It can be made from any poultry meat. I did and it's very good. My family likes belly soup more than it does. I've been doing it very often since I discovered it. Marita note 10.

For delia **: slices of vinegar cut into slices are put in the belly soup (in some recipes), I didn't try the Radauti soup.

It really is super good and it is made faster with chicken than with belly.

Simeria Simona, March 31, 2009

I didn't do it but I will prepare it soon. looks great: D

Szuperrr loud, really good!

Fff good this recipe, try it with confidence!

Radauti soup is better than belly soup

I pass the vegetables. The red pepper is the color of the soup, a small celery can be added. Only small cubes of meat can be seen in the soup. Why do you need Knor-type preservatives when so many vegetables have been cooked? It's a very good Radauti soup.

Adina Teisanu (Master Chef), March 22, 2009

Radauti soup is tastier with chicken breast.

Adina Teisanu (Master Chef), March 21, 2009

It's my favorite soup :). Luci is right, you shouldn't put sour cream when the soup boils.

Luci Pripisi, March 14, 2009

For alecsandra: in order not to separate from the juice, the sour cream with the egg is not added immediately after it has boiled and it is good to mix it first with the juice once more and then it is added gradually by chewing continuously.

I know a recipe. but vinegar donuts are also added. so far I haven't seen anything written by donuts. Anyway, it's still good.

florin fear of the refrigerator, February 14, 2009

I have all the ingredients, I'll get to work. if I succeed, I quit my job and become a cook on I don't know where, with my charm and culinary talent I conquered many girls. why not make some money from it?

roxana, February 9, 2009

I also made Radauti soup, only I pass the boiled vegetables, I only cut the meat into pieces and I also add homemade noodles. Very good!

Oh. myyyy. goooood. that's all I can say. I also made soup according to the recipe! He came out. yummmyyyyy. I haven't eaten anything like this in a long time! With hot peppers. and superb !!

andreea, February 4, 2009

If recipes don't work out? Will I spoil so many spices?

simona panciuc, January 6, 2009

Did you do it and it worked out for you? I'm very curious what it tasted like, but by no means should it look like the one in the photo. Vegetables should not be seen. It must be much denser and you give the density with flour. It's super good if you know how to do it right.

This is not the Radauti soup. It's made of finely chopped chicken breast.

Dan Scraba, December 21, 2008

I also grew up in Radauti until I was 18 years old. I recognize specific to the area of ​​this recipe the proportion of meat filtration, garlic with measure and vinegar. I always had something against the egg in soups: either yolk or the stupid "Austro-Hungarian" egg whites. My grandmothers had the gift of exiling with these complicated recipes. Finally, I recommend - if I may - to highlight what your younger generations (mothers) have taught you: simpler foods filtered through the soul are the best. Otherwise you risk giving birth to the phobias of the little ones :). The recipe is still flour. Good cooking and good luck!

cristina onofreiciuc, December 4, 2008

It's a very good Radauti soup, especially since I'm from Radauti.

Sidy (Chef de cuisine), December 4, 2008

Who likes belly soup.she will surely be delighted with this as well. If you want to taste a belly soup, but you don't like the pieces of belly in the soup, I recommend Radauti soup. you can also do it with a smaller amount of meat, yolks or sour cream. that is, if you want to have no problems with. cholesterol!

Laura F., November 30, 2008

Any soup is super good when you put in it so much meat, so many eggs, so much sour cream. My cholesterol doesn't allow me such goodies !! So my soups are like fasting, almost all of them.

there are 2 recipes :-) as a student, not having time, I use a short recipe :-) it has a special taste :-) Germans who come to Bucovina, always want Radautean soup :-))

Roxana, November 1, 2008

Before putting the sour cream and eggs in the hot soup, put the hot juice in the sour cream until it becomes warm, composed of sour cream and egg yolk, then you have no problems when it mixes, no matter how fat the cream is or how much you let it boil.

cornelia asaftei (Chef), October 23, 2008

Truly a delight and this is what my guests said this summer, who do not eat soup at all, it is excluded from their kitchen (2 families of Italians and who are in a rather venerable view).

RAMONA, October 22, 2008

I made the soup too. It's very good and easy to make. Thanks for the recipe.

larisa, October 8, 2008

Can you put yogurt instead of sour cream?

nicole mitchell, October 7, 2008

I thought all night about this soup being 8 months pregnant! It's super good and it turned out great! Even my little sclifosita ate! Super recipe. I've heard of it recently but it's the first time I've tried it. I kind of doubted to put garlic to boil knowing that it can be bitter but I put less and it turned out well.

silvy, September 30, 2008

Radauti soup or belly soup are no longer cheesy if the cream is greasy (do not take the cream from the defatted one, as it will never come out, but from the one with 26 percent fat). In addition, the mixture is made from sour cream, egg yolks and about 2 tablespoons of flour or half a tablespoon of food starch. It must be left to boil, otherwise it tastes like raw cream, but all this work is really done over low heat and stirring very often!

laura din tg frumos, September 29, 2008

I also tried the Radauti soup recipe and it turned out excellently good, it's very tasty, only k when you have to put the cream you have to take the soup 5 minutes before on the fire, because that's how cheese is made. chicken when it boils. It's like a belly button. Good appetite!

madalina mircea (Chef), September 27, 2008

Before, I used to order soup from Radauti from a restaurant, but since I found the recipe here, I prepare it at home. It's perfectly tasty!

petruta, September 24, 2008

Yes, it is easy to prepare and very delicious.

Alexandru Paraschivu (Chef), September 11, 2008

That's it, now I'm done with the soup, it took me 2 hours to make it, but it was worth it, a little sweet, I think I didn't add too much salt and pepper, but it doesn't matter, considering it's my first soup. Sincere thanks.

raluca, September 2, 2008

You're right, it's very good!

raluca, September 2, 2008

You're right, it's the best soup. That's because I'm Moldovan :)

Attention PT ANCA, August 29, 2008

After adding the cream, DO NOT leave the soup on the fire for more than 4-5 minutes because it is cheese, and the fire should be slow and not hot. I like it a lot too.

Sidy (Chef), August 25, 2008

Ever since I made this soup for the first time, it has been appreciated by the whole family, so I make it quite often. I do it with wings, neck and back from a chicken and only with a yolk mixed with sour cream and borsch from Knorr, a straight.

I tried the recipe, but when I put the cream, it turns out to be nasty, the composition doesn't come out evenly, so it has to come out? Otherwise it's super good.

My husband often travels to Moldova, and he kept telling me about the famous soup, so I tried it and the end was great. My husband praised my soup. It's also on my SUPER taste.

It's super good. I ate for the first time last year at a restaurant in the hearth of Dorna. now I did too. it's better than the belly. very good. do not hesitate to try. good appetite

ionut from suceava, August 9, 2008

It is the same composition k for belly soup, only k here is put chest or thighs. I really like it (at the restaurant it makes it thin, try a little thicker if you like). Good appetite!

Ffff buonaaaaa! Congratulations to the one who invented the recipe!

liviu buzau, July 13, 2008

it's wonderful..I ate on the 7th of July at the boarding house at the entrance to PUTNA, please of you Moldovans or Bessarabians who are you.

the most of all soups. super tasty. yamiiiiii

the best soup I've ever tasted. it's excellent (and I'm not really a soup eater) .. note 10 with greeting cards

alinutzabc, June 12, 2008

the best soup! try the recipe with confidence!

silviana maftei (Chef de cuisine), June 11, 2008

it is very tasty and it is very easy to make 11.06.2008

fffff good. delicious. I only make the recipe with chicken breast.

when I first made this recipe. everyone who ate said that for this soup they give up the belly soup. f f f f good recipe

excellent soup. I ate the chicken breast version, but I'm sure the one with thighs is better.


The vegetables are cleaned. Prepare all the ingredients.

Chicken and vegetables are introduced into the Crock-Pot Express Multicooker with pressure cooking.
Add water, one cm less to MAX. Add salt to taste.

Connect the multicooker to the power and close the lid tightly, to be in the locked position.
Set to SOUP for 15 minutes and press START.

When the 15 minutes have elapsed, the steam valve can be opened using a kitchen glove. I chose to let the steam release naturally and opened the lid after it was left for another 10 minutes.
Use a kitchen glove in case it still has steam.
Disconnect the appliance from the power supply.
Remove the meat and vegetables. Chicken breast and vegetables, apart from onions, cut into cubes.

Mix the sour cream in a bowl together with the 2 yolks.

Add a pinch of hot soup and mix.

Pour lightly into the multicooker and mix.

Add the crushed garlic and lemon to taste.

When served, put cubes of vegetables and meat in the bowl and pour the soup with the polish.


How to cook Rădăuțean Soup: Original recipe with chicken + 16 other simple recipes

The original recipe for Radauti soup with chicken. List of ingredients for Bucovina soup. Simple recipes for Radauti pork and turkey soup. How to cook Radauti with smoked meat.

The original Rădăuți soup recipe “comes” from Rădăuți & # 8211, a beautiful city in Bucovina, a region also called the homeland of sour cream.

It was invented in 1979 by chef Cornelia Dumitrescu-involved in the public catering industry since 1965 and became an honorary member of the city.

The success was so great that the tasty and cheap soup was immediately included in the menu of the restaurants, being appreciated even by the most demanding gourmets.

Radauti soup contains ingredients that make it extremely consistent. It is as famous as belly soup, but much easier to cook, given that it is prepared with chicken.

Today, the traditional Radauti soup recipe has several variants and differs from one housewife to another.

Therefore, we decided to inspire you not only how to make Radauti soup with chicken breast (original recipe), but also how to cook many other varieties.

Radauti chicken soup (original recipe)

  • 1 whole chicken of 1.2 & # 8211 1.5 kg
  • 4 carrots
  • 2 parsley roots
  • 2 parsnip roots
  • 1 small celery
  • 1-2 onions
  • 1 pepper or donut
  • 3-4 teaspoons of salt
  • 1 teaspoon peppercorns
  • 4-6 cloves of crushed garlic
  • vinegar to taste.

Cut the chicken into pieces suitable for this Radauti chicken soup (original recipe). Peel and wash the vegetables: carrots, onions, parsley, parsnips, celery and peppers. Cut them in 2.

They will be removed from the soup later. Pieces of chicken are placed in a large soup pot. Fill with about 2/3 of water and add 3 teaspoons of salt. Put the pot on high heat and wait for it to boil.

Squeeze the foam formed at the beginning, about 15 minutes. Add the vegetables and peppercorns to the pot. Reduce heat to medium and cover the partial pot with a lid. From now on, it should boil for about 45 minutes.

If the juice decreases, add another liter of water and put the pot back on the fire. Remove the vegetables from the soup (do not add to the soup, except for the carrot) and the meat. Strain the soup. After the meat has cooled for about 10 minutes, debone it. Dice 2 carrots out of 4. Put the meat and carrots back in the pot of juice and boil. In a bowl pour the cream and 4 fresh egg yolks. Add the 2 tablespoons of flour.

Mix the cream well with the yolks, flour and crushed garlic and gradually add 3 tablespoons of the hot soup, mixing well after each one. This equalizes the temperatures and prevents the egg from coagulating by thermal shock.

Reduce the flame under the soup pot and pour the mixture into the soup, stirring constantly with a wooden spoon. The soup must be boiled for a few more minutes to cook the flour. Finally, add the minced meat and carrots to the soup. Whoever wants, can add vinegar, hot peppers and extra cream.

Radauti soup & # 8211 simple recipe

  • 600-700 grams of chicken breast
  • 1 medium onion
  • 1/2 celery
  • 2-3 carrots
  • 1 parsley
  • 1 capsicum
  • 4 cloves of garlic
  • 300 ml of fatty cream
  • 3 yolks
  • Salt
  • piper
  • 2 tablespoons apple cider vinegar
  • 1 bunch of parsley leaves.

The meat is washed and boiled with 3 liters of water. Peel the roots (carrots, parsley and celery), cut into larger pieces and put in the pot. Peel an onion, wash it and add it during cooking, with the other ingredients.

The capsicum is washed, cleaned of stalks and seeds, cut into large pieces and placed in a pot. When the foam rises to the top, it is collected and discarded. Meanwhile, pick the parsley leaves, wash, dry and chop. After cooking the meat and vegetables (about 40 minutes) remove from the pot and leave to cool.

Strain the juice well and put it in the pot and put it in the pot in which the Radauti soup will be made with a simple recipe. When the vegetables have cooled, remove the skin from the peppers, cut the boiled roots into smaller pieces and then mix them all, then add them to the juice and mix.

Chilled meat is cut into small pieces and also added to the soup. Bring the soup to a boil for another two or three minutes and in the meantime prepare the cream composition. Peel the garlic, wash and cut very finely, then add the cream in which the yolks are placed. Homogenize the composition.

Then add a cup of cold water to the soup pot and turn off the heat from the stove. Add 2-3 tablespoons of hot soup in a cream composition and mix until it reaches the temperature in the pot. Add the cream composition to the pot and simmer for 4-5 minutes.

Season with salt and pepper and add apple cider vinegar to taste (1-2 tablespoons). Let the soup boil, on low heat, for another 2-3 minutes. Sprinkle with chopped parsley.

Radauti soup with yogurt

  • Whole chicken 1 pc
  • White onion 2 pcs
  • Carrots 3 pcs
  • Parsley 1 piece (or parsley root)
  • Celery root 1 slice
  • Half a red bell pepper
  • Half green bell peppers
  • Green parsley 1 bunch
  • Salt and pepper to taste
  • Eggs & # 8211 2 pcs
  • Garlic
  • Chicken cube 1 pc
  • Cream 500 ml
  • Yogurt 500 ml
  • Vinegar - 1 small glass
  • White flour 2 tbsp.

Wash the chicken and cut into pieces. The vegetables are cleaned and washed. Put them all to boil in a pot with water and salt. Leave the vegetables whole or cut in half. Remove the vegetables and meat when they are cooked, remove the skin and bones and cut the meat into cubes. Fill the soup with water (about three quarters of the pot) and add the spices.

In a bowl, make the dressing from 2 eggs, 2 tablespoons of flour, crushed garlic, cream, yogurt, vinegar, salt, pepper. It is added to the soup (on low heat) and stirred constantly so as not to cheese.

Then add the diced meat and simmer for another 5-10 minutes. Grate a carrot and fry it until it changes color. Then add a few tablespoons of soup to the pan. Strain everything into the soup (through a sieve) to give it a beautiful color.

Radauti pork soup

  • 4 carrots
  • 1 large celery
  • 2 parsley roots
  • 2 parsnips
  • 2 medium potatoes
  • 2 medium onions
  • 2 bell peppers
  • 4 eggs
  • Sour cream
  • Garlic
  • Thyme
  • A tablespoon of vinegar or lemon juice
  • Salt
  • 1 kg of pork muscle.

For the pork soup from Radauti, wash the meat well, cut it into pieces and put it to boil in a pot with cold water and a teaspoon of salt. Then clean, wash and cut the vegetables into cubes. Boil the meat for 3-4 boils, then remove from the water and wash with cold water to remove the foam.

Then, change the boiled water with fresh cold water and boil the meat again. When it starts to boil in the second water, put the vegetables on top of the meat and let it boil over the right heat. While the vegetables are boiling, prepare the juice with which the soup will be straightened. The 4 whole eggs are mixed with 6 tablespoons of cream and a teaspoon of vinegar or lemon juice. Then crush 5-6 cloves of garlic, which are put in the composition.

After the vegetables and meat have boiled well, put half a cup of cold water over the soup, so that it does not boil anymore. Then take a soup polish and place over the egg composition, mix well, put as much liquid as needed from the soup to thin the composition without coagulating.

When completely thinned, the egg composition is added to the rest of the soup, seasoned with salt, thyme and finely chopped green parsley.

Radauti turkey soup

  • 1 turkey breast
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 1/2 celery root
  • 2 peppers
  • 3 yolks
  • 200 g cream
  • 7-8 pcs. garlic
  • green Lovage
  • green parsley
  • lemon juice
  • salt
  • pepper.

Wash the turkey breast well and put it to boil in a pot. Remove the foam that forms as many times as needed. After that, the vegetables are washed well, cleaned and cut into small pieces, then added to the meat. After adding the vegetables to the boil, add salt.

After the meat is boiled, take it out on a plate, leave it to cool, then break it into strips and put it back in the pot. Add the crushed garlic. Separate the egg yolks from the egg whites, mix them with the cream and a tablespoon of flour.Place over the soup in the bowl and stir constantly.

Bring the soup to a boil, add the lemon juice and season with salt, sprinkle with larch and green parsley on top.

Radauti soup with borscht

  • 700 gr chicken breast
  • 500 gr cream
  • 3 pieces carrots
  • 2 pieces onions
  • 1 piece red bell pepper
  • 5 pcs eggs
  • 100 gr celery
  • 1 liter of borscht
  • 1 larch connection
  • Salt and pepper to taste.

Wash the chicken and put it in a pot with 3 liters of boiling water. After cleaning and washing the vegetables, cut them into small cubes. Collect the foam that has formed from the meat with the help of a skimmer and remove it, add the vegetables and leave it to boil.

When the vegetables and meat are cooked, remove them in a colander. The meat is cut into strips. The soup pot is removed from the stove. From the soup in which the meat and vegetables were boiled, remove 500ml and leave it in a bowl, and in another bowl put the yolks (it must be at room temperature), rub them with a little salt, add cream and mix until smooth.

In this composition add the soup we stopped and mix. Put the pot of soup back on low heat and pour little by little of the yolk-cream composition, stirring constantly.

Season with salt and pepper to taste, add the vegetables, chicken breast and borscht, bring to a boil and season with finely chopped fresh larch.

Radauti soup with smoked meat

  • 1 kg smoked pork ribs
  • 2 bell peppers
  • 1 small celery root
  • 1 parsnip
  • 2 carrots
  • 3 potatoes
  • 1 onion
  • 4 egg yolks
  • 400 g cream
  • dried tarragon
  • 2 liters of borscht
  • salt and white pepper.

Wash the meat under a stream of lukewarm water and then cut it into pieces. Bring the smoke to a boil in 4 liters of water and when you see it start to soften, throw the finely chopped roots over it.

After a few boils, boil the rest of the vegetables. Boil the borscht and add it to the pot when the vegetables are cooked al dente. Mix the yolks with the cream, salt and white pepper.

Put a soup polish over this mixture and then pour into the pot. At the end, sprinkle 2 tablespoons of tarragon.

Radauti soup with rice

  • 1 kg back of the bird
  • 200 g onions
  • 200 g carrots
  • 200 g bleach (celery root, parsley, parsnip)
  • 1 small bell pepper
  • 250 g cream or 400 g yogurt
  • 4 yolks
  • 100 g of rice
  • 1 tablespoon salt
  • 1 large lemon
  • green dill.

The back of the chicken is washed with cold water, so that it has no blood at all. Put in a pot with cold water and 1 teaspoon of salt. Bring to the boil, until the foam gathers well on top, over high heat, for about 5 minutes.

Discard the juice, wash the meat off the foam, wipe the pot well and boil it again with cold water. This way, the juice will be extremely clear. Cover with a lid and simmer until the meat is half cooked.

Add the diced vegetables. Bring to the boil with the lid on, until the vegetables are almost well chopped (about 15 minutes). Put the washed rice and let it boil for another 10 minutes. Fill with water and bring to the boil.

Mix the yolks with the cream or yogurt (at room temperature), salt and half a lemon juice. Add a little, stirring constantly, of the boiling soup. Pour the composition into the soup pot and bring to the boil.

Vegan Radauti soup

  • 500 g Pleurotus mushrooms, cut into strips
  • 4 carrots
  • 2 parsnip roots
  • 1 small celery
  • 1 onion
  • 1 red pepper
  • 1 teaspoon peppercorns
  • salt to taste.
  • 2 natural yogurts
  • 500 ml of natural soy drink
  • 2 tablespoons flour
  • 6 finely crushed garlic cloves
  • vinegar to taste.

Add all the vegetables and peppercorns to the pot. Fill the pot with water. Partially cover with a lid and cook for 30 minutes. Stop the fire. Remove the vegetables and place them in a separate bowl. Strain the soup so that the remaining liquid is clear. Put the strained liquid back in the pot. Wash well and cut the mushrooms into thin strips.

Cut the vegetables into cubes and put them back in the pot. Add the mushrooms and cook for another 15 minutes. Add salt to taste. In a blender, add all the ingredients for kneading the soup.

Process them for 1-2 minutes, until a fine liquid is obtained. Using a polish, add one polish from the hot soup in the blender to the blender, stirring constantly. Add the composition to the soup and turn off the heat.

Fasting soup from Radauti

  • 2 onions
  • 1 small parsnip
  • 1 parsley root
  • 2 carrots
  • 1 piece of celery
  • 1 red pepper or a donut
  • 600 g of pleurotus mushrooms
  • 300 ml of soy cream
  • 1 head of garlic
  • 1 bunch of parsley
  • 1/2 teaspoon thyme
  • Salt and pepper
  • Sour lemon.

Chop the vegetables into cubes and cut the mushrooms into strips. In a large pot put the onion, parsley, parsley root, carrots, celery, red pepper, two or three tablespoons of sunflower oil and half a cup of water. Add a tablespoon of salt.

Put the pot on the fire and wait for the vegetables to harden. When they have softened, add the thyme and mushrooms, mix them with the rest of the ingredients and wait for the mushrooms to decrease in volume, then add 2.5 liters of water and let the soup boil over medium heat.

In a bowl, place the soy cream and pour a polish from the hot soup over it. Mix well with a whisk, then add about 10 more polishes, stirring constantly. Put the mixture in the soup. Add the chopped parsley and garlic to the grater, season with salt and pepper.

Radauti soup with hot peppers

  • l chicken soup (1/2 chicken, carrots, celery, parsley root)
  • 350 gr fat cream
  • 1 tablespoon flour
  • 1 hot pepper
  • 7 garlic cloves
  • Salt
  • white pepper
  • 1 tablespoon vinegar (optional)

Prepare the chicken soup and strain it. Put on low heat. Take the meat from 1/2 of the chicken off the bones and cut it into strips. Cut the hot pepper into rounds and remove the seeds. Check that the peppers are hot.

In a bowl, rub the cream with the flour and then dissolve it with hot soup, add about 5 polishes in a row and mix the composition well so that it is not lumpy. Slowly add the cream to the soup and stir often.

Add the strips of meat and hot pepper to the soup. Rub the garlic cloves with salt and then add a little soup over them to get a concentrated mujdei.

Pour the sauce into the soup, but through a thick sieve so that no pieces of garlic end up in the soup. Add the vinegar if desired and straighten the salt and pepper soup. Leave on low heat for another 10 minutes.

Radauti soup with mushrooms and potatoes

  • Fresh mushrooms & # 8211 250 g
  • Yolks & # 8211 2 pcs.
  • Potato & # 8211 1 pc.
  • Onions & # 8211 1 pc.
  • Refined sunflower oil & # 8211 1 tbsp
  • Carrots & # 8211 1 pc.
  • Bell peppers & # 8211 1 pc.
  • Dried herbs & # 8211 1 tbsp
  • Celery & # 8211 1 strain
  • Fatty cream & # 8211 200 g
  • Salt & # 8211 2 teaspoons.

To start, cut the carrot and onion into cubes. Fry in a little vegetable oil. Cut the mushrooms. Add them to the pan. Cut the celery and bell pepper into cubes and add them to the rest of the vegetables.

Add the spices and cook for a few more minutes. Cut the potatoes in half and, together with the fried vegetables, transfer them to a saucepan.

Recommended articles

Pour 1.5 liters of water on top, cover and simmer over medium heat for 20 minutes. Mix the cream with the yolks at this time. After 20 minutes, pour a little soup into the composition and, stirring constantly, put the cream and egg yolks in the pot with the soup, stirring occasionally.

Radauti soup with cream

  • Boiled chicken breast & # 8211 200 g
  • rice & # 8211 80 g
  • water & # 8211 1 l
  • or & # 8211 1 pc.
  • cream & # 8211 0.5 cups
  • Butter & # 8211 1 tbsp.

The chicken breast is passed through a meat grinder. Wash the rice, pour in water and boil. Put the meat in the soup liquid and season with a yolk consisting of egg yolk, cream and butter.

Dietary soup from Radauti, with milk and oatmeal

Soak the flakes for 2 hours in water, then put them on the stove and cook for 15 minutes on low heat. Stir the soup periodically. At the end of cooking, strain the soup through a sieve and rub the flakes with a spoon over the sieve. Beat the soup obtained with a fork and put it back on the fire until it boils.

Then take it off the heat and cool it. Prepare the liezon. Add a glass of milk to the yolk, mix well. Add salt to taste. Add it to the soup in a thin thread. Mix the soup well so that the egg mixture thickens in the soup, not cheese. At the end, add butter.

Radauti soup made of potatoes and milk

  • 1 liter of meat soup
  • 500 g potatoes (peeled)
  • 30-40 g leeks
  • 1 onion
  • 200 g of milk
  • 2-3 tablespoons butter
  • 1 raw egg yolk
  • salt to taste.

Cut the peeled potatoes into small cubes, chop the onion into thin rings. Over medium heat, heat a pan with a tablespoon of butter, put the onion and cook for about 10 minutes, then add the potatoes and meat soup. Finely chop the leeks and fry in butter for 10-15 minutes on low heat.

Remove the potatoes and mash them using a blender. Put the puree back in the soup. Season with salt and add the lychee: lightly beat the yolk and add the milk. Put it on low heat and, without letting it boil, stirring constantly with a spoon, hold it until the lid thickens a little.

Radauti soup with beef

  • 2 pcs. beef broth
  • 2 carrots
  • 1/2 celery
  • 1/2 kg sorrel
  • 100 g of rice
  • 200 ml of sour cream
  • 2 yolks
  • larch, salt.

Wash the meat and boil it in cold water. When the water starts to boil, reduce the heat to low and let it boil for about 1 hour. Add the cleaned, washed and grated vegetables.

Put the larch. When the meat is cooked, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, simmer for 10 minutes. Season with salt and add the sorrel.

Let it boil for another 5 minutes and then turn off the heat. Rub the yolks with the cream in a bowl and gradually add the hot juice, then straighten the soup with this composition.

Duck radish soup

  • 1 kg pieces of duck (wings, back, neck)
  • 450 g chicken breast
  • 1 chopped bell pepper
  • 1 grated parsnip
  • 5-6 small carrots
  • 1/2 celery
  • 1 onion
  • 1 leurd link
  • 1 bunch parsley
  • 4 eggs
  • 300 g cream.

Wash the duck and chicken breast and bring to a boil. Take the foam from time to time. Peel the celery, carrot and onion. Cut the carrot and celery into pieces, and leave the onion whole.

Once the foam is gone, add the carrot pieces. celery and whole onions. When the meat and vegetables are cooked, remove them from the soup, strain the soup and debone the meat. Blend the cooked vegetables (without onions). Put the strained soup on the fire, add the armored vegetables and the meat.

Beat the eggs with the cream, add the soup little by little, then pour the mixture into the soup pot. Put the chopped leurd and parsley.


How to cook RADDUU SOUP: Original recipe with chicken + 16 other simple recipes

The original recipe for roasted chicken soup. List of ingredients for Bucovina soup. Simple recipe for pork and turkey soup. How to cook smoked rice.

The original recipe for rhododendrons comes from Rhodes - a beautiful town in Bukovina, a region called the homeland of the cream.

It was invented in 1979 by chef Cornelia Dumitrescu - involved in the food industry since 1965 and became an honorary member of the city.

The success was so great that the tasty and cheap soup was immediately included in the menu of the restaurants, being appreciated even by the most demanding gourmets.

The grated soup contains ingredients that make it extremely consistent. It is as famous as belly soup, but much easier to cook, given that it is prepared with chicken.

Today, the traditional recipe for traditional soup has several variants and differs from one household to another.

That's why we decided to inspire you not only how to make radish soup with chicken breast (original recipe), but also how to cook many other varieties.

Chickpea soup (original and original)

  • 1 whole chicken of 1.2 - 1.5 kg
  • 4 carrots
  • 2 parsley roots
  • 2 parsnip roots
  • 1 И ›elinДѓ mica
  • 1-2 onions
  • 1 pepper or donut
  • 3-4 tablespoons of salt
  • 1 tablespoon peppercorns
  • 4-6 cloves of crushed garlic
  • oИ ›et dupДѓ gust.

  • 4-5 yellows
  • 500 g sour cream
  • 50 g of flour

Cut the chicken into pieces suitable for this roasted chicken soup (original recipe). Peel and wash the vegetables: carrots, onions, parsley, parsnips, celery and peppers. Le tДѓiaИ ›Дѓ Г®n 2.

They will be removed from the soup later. Pieces of chicken are placed in a large soup pot.Fill with about 2/3 of water and add 3 teaspoons of salt. Put the pot on high heat and wait for it to boil.

Squeeze the foam formed at the beginning, about 15 minutes. Add the vegetables and peppercorns to the pot. Reduce heat to medium and cover the partial pot with a lid. From now on, it should boil for about 45 minutes.

If the juice decreases, add another liter of water and put the pot back on the fire. Remove the vegetables from the soup (do not add to the soup, except for the carrot) and the meat. Strain the soup. After the meat has cooled for about 10 minutes, debone it. Chop 2 diced carrots out of 4. Put the meat and carrots back in the pot with the boiled juice. In a bowl pour the sour cream and 4 fresh yolks. Put the 2 tablespoons of flour.

Mix the cream well with the yolks, the flour and the crushed garlic and gradually add 3 tablespoons of the hot soup, mixing well after each one. This equalizes the temperatures and prevents the egg from coagulating by thermal shock.

Reduce the flame under the pot with the soup and pour the mixture into the soup, stirring constantly with a wooden spoon. The soup must be boiled for a few more minutes to cook the flour. Finally, put the meat and the chopped carrot in the soup. Whoever wants, can put vinegar, hot peppers and extra cream.

CiorbДѓ rДѓdДѓuИ ›eanДѓ - reИ› etˆ simple

  • 600-700 grams of chicken breast
  • 1 medium onion
  • 1/2 И ›elinДѓ
  • 2-3 carrots
  • 1 parsley
  • 1 capsicum
  • 4 cloves of garlic
  • 300 ml of greasy cream
  • 3 gДѓlbenuИ ™ uri
  • Salt
  • piper
  • 2 tablespoons apple cider vinegar
  • 1 bunch of parsley leaves.

The meat is washed and boiled with 3 liters of water. Peel a squash, grate it and cut it into larger pieces and put them in a pot. Peel the onion, wash it and add it during cooking, with the other ingredients.

The capsicum is washed, cleaned of the spine and seeds, cut into large pieces and put in a pot. When the foam rises to the top, it is collected and discarded. In the meantime, pick the parsley leaves, wash, dry and crumble. After cooking the meat and vegetables (about 40 minutes) remove from the pot and allow to cool.

Strain the juice well and put it in the pot and put it in the pot in which the simple grated soup will be made. When the vegetables have cooled, remove the skin from the peppers, cut the boiled roots into smaller pieces and then mix them all, then add in the juice. homogenizes.

The chilled meat is cut into small pieces and also added to the soup. Boil the soup for two or three more minutes and in the meantime prepare the cream composition. Peel the garlic, wash it and cut it very finely, then add the egg yolks. Homogenize the composition.

Then add a cup of cold water to the soup pot and turn off the heat from the stove. Add 2-3 tablespoons of hot soup in a row in the composition of the cream and mix until it reaches the temperature in the pot. Add the cream composition to the pot and simmer for 4-5 minutes.

Season with salt and pepper and add the apple cider vinegar to taste (1-2 tablespoons). Leave the soup to boil, on low heat, for another 2-3 minutes. Sprinkle with chopped parsley.

Roasted soup with yogurt

  • Whole chicken 1 pc
  • White onion 2 pcs
  • Carrots 3 pcs
  • Parsley 1 piece (or parsley root)
  • RÃѓdДѓcinДѓ de И ›elinДѓ 1 felie
  • Half of red bell peppers
  • Half a green bell pepper
  • PДѓtrunjel verde 1 legДѓturДѓ
  • Salt and pepper to taste
  • Eggs - 2 pcs
  • Garlic
  • Chicken cube 1 pc
  • Sample 500 ml
  • Yogurt 500 ml
  • OИ ›and – 1 glass mic
  • White flour 2 tbsp.

Wash the chicken and cut it into pieces. The vegetables are cleaned and washed. Put them all to boil in a pot with water and salt. Leave the vegetables whole or cut in half. Remove the vegetables and meat when they are ready to cook, remove the skin and bones and cut the meat into cubes. Fill the soup with water (about three quarters of the pot) and add the spices.

In a bowl, make the dressing from 2 eggs, 2 tablespoons of flour, crushed garlic, cream, yogurt, egg, salt, pepper. It is added to the soup (on low heat) and stirred continuously so as not to cheese.

Then add the diced meat and let it simmer for another 5-10 minutes. Grate a carrot and fry it until it changes color. Then add a few tablespoons of soup to the pan. Strain everything into the soup (through a sieve) to give it a beautiful color.

Pork soup

  • 4 carrots
  • 1 ЕЈelinДѓ mare
  • 2 parsley roots
  • 2 pДѓstГўrnaci
  • 2 medium potatoes
  • 2 medium onions
  • 2 bell peppers
  • 4 ouДѓ
  • SmГўntГўnДѓ
  • Garlic
  • Thyme
  • A teaspoon of vinegar or juice from a lemon
  • Salt
  • 1 kg pork tenderloin.

For the grated pork soup, wash the meat well, cut the pieces and put them to boil in a pot with cold water and a teaspoon of salt. Then clean, wash and cut the vegetables into cubes. Boil the meat for 3-4 boils, then remove from the water and wash with cold water to remove the foam.

After that, change the boiled water with fresh cold water and put the meat to boil again. When it starts to boil in the second water, put the vegetables on top of the meat and let it boil at the right heat. While the vegetables are boiling, prepare the juice with which the soup will be straightened. The 4 whole eggs are mixed with 6 tablespoons of cream and a teaspoon of vinegar or lemon juice. Then crush 5-6 cloves of garlic, which are put in the composition.

After the vegetables and meat have boiled well, put half a cup of cold water over the soup, so that it does not boil anymore. Then take a soup polish and place it over the egg composition, mix well, add as much liquid as needed from the soup to soak the composition without coagulating.

When completely thinned, add the egg mixture to the rest of the soup, season with salt, thyme and finely chopped green parsley.

Turkey turkey soup

  • 1 turkey breast
  • 1 onion
  • 2 carrots
  • 1 pДѓstГўrnac
  • 1/2 rДѓdДѓcinДѓ ЕЈelinДѓ
  • 2 peppers
  • 3 gˆlbenuЕџuri
  • 200 g sour cream
  • 7-8 pcs. garlic
  • leuЕџtean verde
  • green parsley
  • lemon juice
  • salt
  • pepper.

The turkey breast is washed well and boiled in a pot. Remove the foam that forms as many times as needed. After that, the vegetables are washed well, cleaned and cut into small pieces, then added to the meat. After adding the vegetables to the boil, add salt.

After the meat is boiled, take it out on a plate, leave it to cool, then break it in the faces and put it back in the pot. Add the crushed garlic. Separate the egg yolks from the egg whites, mix them with the cream and a teaspoon of flour. Put over the soup in the bowl and stir continuously.

Let the soup boil for a few minutes, add the lemon juice and season with salt, sprinkle with lard and green parsley on top.

Reander soup with boron

  • 700 gr chicken breast
  • 500 gr sour cream
  • 3 pieces carrots
  • 2 pieces of onion
  • 1 piece of roИ ™ u bell pepper
  • 5 pcs eggs
  • 100 gr И ›elinДѓ
  • 1 liter borИ ™
  • 1 legДѓturДѓ leuИ ™ tean
  • Salt and pepper to taste.

Wash the chicken and put it in a pot with 3 liters of boiling water. After cleaning and washing the vegetables, cut them into small cubes. Collect the foam that has formed from the meat with the help of a skimmer and remove it, add the vegetables and let it boil.

When the vegetables and meat are cooked, remove them in a colander. The meat is cut into strips. The soup pot is removed from the stove. From the soup in which he boiled the meat and vegetables take out 500ml and leave it in a bowl, and in another bowl put the yolks (it must be at room temperature) , rub them with a little salt, add the cream and mix until smooth.

In this composition add the soup that I stopped and mix. Put the pot of soup back on low heat and pour in a little of the yolk-seed composition, stirring constantly.

Season with salt and pepper to taste, add the vegetables, chicken breast and boron, let it boil for a few minutes and flavor with freshly chopped lion.

Smoked soup with smoke

  • 1 kg smoked pork ribs
  • 2 bell peppers
  • 1 Д ›ѓin elin
  • 1 pastГўrnac
  • 2 carrots
  • 3 potatoes
  • 1 onion
  • 4 egg yolks
  • 400 g semantics
  • dried tarragon
  • 2 liters of borИ ™
  • salt and white pepper.

Wash the meat under running water and then cut it into pieces. Bring the smoke to a boil in 4 liters of water and when you see that it starts to soften, throw the finely chopped roots over it.

After a few boils, boil the rest of the vegetables. Bring the boron to the boil and add it to the pot when the vegetables are cooked al dente. The yolks are mixed with sour cream, salt and white pepper.

Put a soup polish over this mixture and then pour into the pot. At the end, sprinkle 2 tablespoons of tarragon.

Roasted soup with rice

  • 1 kg back of bird
  • 200 g onion
  • 200 g carrots
  • 200 g albiturДѓ (И ›elinДѓ rДѓdДѓcinДѓ, parsley, parsnip)
  • 1 small bell pepper
  • 250 g sour cream or 400 g yogurt
  • 4 yellows
  • 100 g of rice
  • 1 tablespoon salt
  • 1 large lime
  • mДѓrar verde.

The back of the chicken is washed with cold water, so that it has no blood at all. Put in a pot with cold water and 1 tablespoon of salt. Bring to the boil, until the foam accumulates well on top, over high heat, for about 5 minutes.

Discard the juice, wash the meat off the foam, wipe the pot well and boil it again with cold water. In this way, the juice will be extremely clear. Cover with a lid and simmer until the meat is half cooked.

Add the diced vegetables. Let it boil with the lid on, until the vegetables are almost well penetrated (about 15 minutes). Put the washed rice and let it boil for another 10 minutes. Make up to volume with water and bring to the boil.

Mix the yolks with the cream or yogurt (at room temperature), salt and half a lemon juice. Add a little, stirring constantly, from the boiling soup. Pour the composition into the soup pot and bring to the boil.

Vegan soup

  • 500 g Pleurotus mushrooms, cut into strips ii
  • 4 carrots
  • 2 parsnip roots
  • 1 И ›elinДѓ micДѓ
  • 1 onion
  • 1 red pepper
  • 1 tablespoon peppercorns
  • salt to taste.

  • 2 natural yogurts
  • 500 ml of natural soy beverage
  • 2 tablespoons flour
  • 6 cloves of finely crushed garlic
  • oИ ›et dupДѓ gust.

Add all the vegetables and peppercorns to the pot. Fill the pot with water. Cover it partially with a lid and let it boil for 30 minutes. Stop the fire. Remove the vegetables and place them in a separate bowl. Strain the soup so that the remaining liquid is clear. Put the strained liquid back in the pot. Wash well and cut the mushrooms into thin slices.

Cut the vegetables into cubes and put them back in the pot. Add the mushrooms and let them boil for another 15 minutes. Add salt to taste. In a blender, add all the ingredients for kneading the soup.

Process them for 1-2 minutes, until a fine liquid is obtained. With the help of a polish, add one polish from the hot soup from the pot in the blender, stirring constantly. Add the composition to the soup and turn off the heat.

Post soup soup

  • 2 onions
  • 1 small pastry
  • 1 parsley root
  • 2 carrots
  • 1 piece of Hell
  • 1 red pepper or a donut
  • 600 g of pleurotus mushrooms
  • 300 ml of soybean seed
  • 1 clove of garlic
  • 1 legume of parsley
  • 1/2 tablespoon thyme
  • Salt and pepper
  • Sour lime.

Chop the diced vegetables and cut the mushrooms into slices. In a large pot put the onion, parsley, parsley root, carrots, celery, red pepper, two or three tablespoons of sunflower oil and half a teaspoon of water. Add a teaspoon of salt.

Put the pot on the fire and wait for the vegetables to harden. When they have softened, add thyme and mushrooms, mix them with the rest of the ingredients and wait for the mushrooms to decrease in volume, then add 2.5. liters of water and let the soup boil over medium heat.

In a bowl, place the soybean cream and pour a poland of hot soup over it. Mix well with a whisk, then add about 10 more polishes, stirring constantly. Put the mixture in the soup. Add the chopped parsley and the grated garlic, seasoned with salt and pepper.

Roasted soup with hot peppers

  • Chicken soup (1/2 chicken, carrots, lentils, parsley root)
  • 350 gr sour cream
  • 1 tablespoon flour
  • 1 hot pepper
  • 7 garlic cloves
  • Salt
  • white pepper
  • 1 tablespoon (optional)

Prepare the chicken soup and strain it. Put on low heat. Take the meat from 1/2 of the chicken off the bones and cut it into strips. Chop the hot pepper and cut it into rounds and remove the seeds. Check that the peppers are hot.

In a bowl rub the cream with the flour and then dissolve it with hot soup, add about 5 poles in a row and mix well so that it is not lumpy. Add the sour cream slowly to the soup and mix often.

Add the slices of meat and hot pepper to the soup. Rub the garlic cloves with salt and then add a little soup over them to get a concentrated juice.

Pour the sauce into the soup, but through a thick sieve so that no pieces of garlic end up in the soup. Add the egg if you want and straighten the salt and pepper soup. Leave on low heat for another 10 minutes.

Grilled soup with mushrooms and potatoes

  • Fresh mushrooms - 250 g
  • Yellows - 2 pcs.
  • Potato - 1 pc.
  • Onions - 1 pc.
  • Refined sunflower oil - 1 tbsp
  • Carrots - 1 pc.
  • Bell peppers - 1 pc.
  • Dried herbs - 1 tbsp
  • ИљelinДѓ - 1 strain
  • Sour cream - 200 g
  • Salt - 2 tbsp.

To start, cut the carrot and onion into cubes. Fry in a little vegetable oil. Cut the mushrooms. Add them to the pan. Cut the celery and bell pepper into cubes and add them to the rest of the vegetables.

Add the spices and simmer for a few more minutes. Cut the medium potatoes and, together with the fried vegetables, transfer them to a saucepan.

Recommended articles

Pour 1.5 liters of water over it, cover and let it boil over medium heat for 20 minutes. Mix the cream with the yolks at this time. After 20 minutes, pour the soup into the composition and, stirring constantly, add the cream and yolks to the soup pot, stirring occasionally.

Sour soup with fries

  • Boiled chicken breast - 200 g
  • rice - 80 g
  • water - 1 l
  • egg - 1 pc.
  • friИ ™ cДѓ - 0,5 cДѓni
  • Butter - 1 tbsp.

The chicken breast is passed through a meat grinder. The rice is washed, poured with water and boiled. Put the meat in the liquid with the soup and season it with a yolk made of yolk, fried and butter.

Dietary soup with milk and oatmeal

  • egg flakes - ВЅ canДѓ
  • salt to taste
  • apˆ - 3 glasses
  • butter - 1 tbsp.

  • egg - 1 pc.
  • milk - 1 can.

Soak the flakes for 2 hours in water, then put them on the stove and cook for 15 minutes on low heat. Stir in the soup periodically. At the end of cooking, strain the soup through a sieve and rub the flakes with a spoon over the sieve. Beat the soup obtained with a whisk and put it back on the fire until it boils.

Then take it off the fire and cool it. Prepare the liezon. Add a glass of milk to the yolks, mix well. Add salt to taste. Add it to the thinly sliced ​​soup. Mix the soup well so that the egg mixture thickens in the soup, but does not cheese. At the end, add butter.

Potato and Milk Soup

  • 1 liter of meat soup
  • 500 g potatoes (peeled)
  • 30-40 g leeks
  • 1 onion
  • 200 g of milk
  • 2-3 tablespoons butter
  • 1 gДѓlbenuИ ™ of raw egg
  • salt to taste.

Cut the peeled potatoes into small cubes, chop the onion into thin rings. On medium heat, heat a pan with a tablespoon of butter, put the onion and cook for about 10 minutes, then add the potatoes and meat broth. Finely chop the leeks and fry in butter for 10-15 minutes on low heat.

Remove the potatoes and mash them using a blender. Put the puree back in the soup. Season with salt and add the sourdough: lightly beat the yolks and add the milk. Put it on low heat and, without letting it boil, stirring constantly with a spoon, hold it until the lid thickens a little.

Roast beef soup with beef

  • 2 pcs. rasol de vitДѓ
  • 2 carrots
  • 1/2 И ›elinДѓ
  • 1/2 kg mДѓcriИ ™
  • 100 g of rice
  • 200 ml sour cream
  • 2 yellows
  • leuИ ™ tean, net.

Wash the meat and bring it to a boil in cold water. When the water starts to boil, reduce the heat to low and let it boil for about 1 hour. Add the cleaned, washed and grated vegetables.

Put the lion on the tean. When the meat has boiled, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, let it boil for 10 minutes. Season with salt and add to the mixture.

Let it simmer for another 5 minutes and then turn off the heat. Rub the yolks with the cream in a bowl and gradually add the hot juice, then straighten the soup with this composition.

Roast beef soup

  • 1 kg pieces of rays (wings, back, neck)
  • 450 g chicken breast
  • 1 chopped bell pepper
  • 1 pastГўrnac ras
  • 5-6 small carrots
  • 1/2 И ›elinДѓ
  • 1 onion
  • 1 legdѓturДѓ leurdДѓ
  • 1 legjturДѓ pДѓtrunjel
  • 4 ouДѓ
  • 300 g semantics.

Wash the chicken and the chicken breast and boil them. Take the foam from time to time. Peel a squash, grate it and squeeze the juice. Cut the carrot and the celery into pieces, and leave the onion whole.

After the foam comes out, add the carrot pieces. The onion and the whole onion. When the meat and vegetables are cooked, remove them from the soup, strain the soup and deboned the meat. Put the cooked vegetables (without onions) in a blender. Put the strained soup on the fire, add the armored vegetables and the meat.

Beat the eggs with the cream, add a little in the soup, then pour the mixture into the soup pot. Put the chopped leurd and parsley.


Radauti soup & # 8211 simple recipe

Ingredients

Ingredients for dressing soup

For serving

Method of preparation

Slice the chicken into cold salted water and, from the moment it starts to boil, froth whenever it appears. Meanwhile, clean and cut the vegetables smaller and then, after the foam disappears, add them to the pot with the chicken pieces.

Leave everything to boil until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained. The strained juice is put back in the pot and straightened with the cream mixed with the yolks.

We have very little left until we finish cooking the Radauti soup. Now cut the chicken into thin strips and add to the pot. Leave everything to boil for another boil. Turn off the heat, add the fresh greens and put the lid on until ready to serve.


How to cook Rădăuțean Soup: Original recipe with chicken + 16 other simple recipes

The original recipe for Radauti soup with chicken.List of ingredients for Bucovina soup. Simple recipes for Radauti pork and turkey soup. How to cook Radauti with smoked meat.

The original Rădăuți soup recipe “comes” from Rădăuți & # 8211, a beautiful city in Bucovina, a region also called the homeland of sour cream.

It was invented in 1979 by chef Cornelia Dumitrescu-involved in the public catering industry since 1965 and became an honorary member of the city.

The success was so great that the tasty and cheap soup was immediately included in the menu of the restaurants, being appreciated even by the most demanding gourmets.

Radauti soup contains ingredients that make it extremely consistent. It is as famous as belly soup, but much easier to cook, given that it is prepared with chicken.

Today, the traditional Radauti soup recipe has several variants and differs from one housewife to another.

Therefore, we decided to inspire you not only how to make Radauti soup with chicken breast (original recipe), but also how to cook many other varieties.

Radauti chicken soup (original recipe)

  • 1 whole chicken of 1.2 & # 8211 1.5 kg
  • 4 carrots
  • 2 parsley roots
  • 2 parsnip roots
  • 1 small celery
  • 1-2 onions
  • 1 pepper or donut
  • 3-4 teaspoons of salt
  • 1 teaspoon peppercorns
  • 4-6 cloves of crushed garlic
  • vinegar to taste.

Cut the chicken into pieces suitable for this Radauti chicken soup (original recipe). Peel and wash the vegetables: carrots, onions, parsley, parsnips, celery and peppers. Cut them in 2.

They will be removed from the soup later. Pieces of chicken are placed in a large soup pot. Fill with about 2/3 of water and add 3 teaspoons of salt. Put the pot on high heat and wait for it to boil.

Squeeze the foam formed at the beginning, about 15 minutes. Add the vegetables and peppercorns to the pot. Reduce heat to medium and cover the partial pot with a lid. From now on, it should boil for about 45 minutes.

If the juice decreases, add another liter of water and put the pot back on the fire. Remove the vegetables from the soup (do not add to the soup, except for the carrot) and the meat. Strain the soup. After the meat has cooled for about 10 minutes, debone it. Dice 2 carrots out of 4. Put the meat and carrots back in the pot of juice and boil. In a bowl pour the cream and 4 fresh egg yolks. Add the 2 tablespoons of flour.

Mix the cream well with the yolks, flour and crushed garlic and gradually add 3 tablespoons of the hot soup, mixing well after each one. This equalizes the temperatures and prevents the egg from coagulating by thermal shock.

Reduce the flame under the soup pot and pour the mixture into the soup, stirring constantly with a wooden spoon. The soup must be boiled for a few more minutes to cook the flour. Finally, add the minced meat and carrots to the soup. Whoever wants, can add vinegar, hot peppers and extra cream.

Radauti soup & # 8211 simple recipe

  • 600-700 grams of chicken breast
  • 1 medium onion
  • 1/2 celery
  • 2-3 carrots
  • 1 parsley
  • 1 capsicum
  • 4 cloves of garlic
  • 300 ml of fatty cream
  • 3 yolks
  • Salt
  • piper
  • 2 tablespoons apple cider vinegar
  • 1 bunch of parsley leaves.

The meat is washed and boiled with 3 liters of water. Peel the roots (carrots, parsley and celery), cut into larger pieces and put in the pot. Peel an onion, wash it and add it during cooking, with the other ingredients.

The capsicum is washed, cleaned of stalks and seeds, cut into large pieces and placed in a pot. When the foam rises to the top, it is collected and discarded. Meanwhile, pick the parsley leaves, wash, dry and chop. After cooking the meat and vegetables (about 40 minutes) remove from the pot and leave to cool.

Strain the juice well and put it in the pot and put it in the pot in which the Radauti soup will be made with a simple recipe. When the vegetables have cooled, remove the skin from the peppers, cut the boiled roots into smaller pieces and then mix them all, then add them to the juice and mix.

Chilled meat is cut into small pieces and also added to the soup. Bring the soup to a boil for another two or three minutes and in the meantime prepare the cream composition. Peel the garlic, wash and cut very finely, then add the cream in which the yolks are placed. Homogenize the composition.

Then add a cup of cold water to the soup pot and turn off the heat from the stove. Add 2-3 tablespoons of hot soup in a cream composition and mix until it reaches the temperature in the pot. Add the cream composition to the pot and simmer for 4-5 minutes.

Season with salt and pepper and add apple cider vinegar to taste (1-2 tablespoons). Let the soup boil, on low heat, for another 2-3 minutes. Sprinkle with chopped parsley.

Radauti soup with yogurt

  • Whole chicken 1 pc
  • White onion 2 pcs
  • Carrots 3 pcs
  • Parsley 1 piece (or parsley root)
  • Celery root 1 slice
  • Half a red bell pepper
  • Half green bell peppers
  • Green parsley 1 bunch
  • Salt and pepper to taste
  • Eggs & # 8211 2 pcs
  • Garlic
  • Chicken cube 1 pc
  • Cream 500 ml
  • Yogurt 500 ml
  • Vinegar - 1 small glass
  • White flour 2 tbsp.

Wash the chicken and cut into pieces. The vegetables are cleaned and washed. Put them all to boil in a pot with water and salt. Leave the vegetables whole or cut in half. Remove the vegetables and meat when they are cooked, remove the skin and bones and cut the meat into cubes. Fill the soup with water (about three quarters of the pot) and add the spices.

In a bowl, make the dressing from 2 eggs, 2 tablespoons of flour, crushed garlic, cream, yogurt, vinegar, salt, pepper. It is added to the soup (on low heat) and stirred constantly so as not to cheese.

Then add the diced meat and simmer for another 5-10 minutes. Grate a carrot and fry it until it changes color. Then add a few tablespoons of soup to the pan. Strain everything into the soup (through a sieve) to give it a beautiful color.

Radauti pork soup

  • 4 carrots
  • 1 large celery
  • 2 parsley roots
  • 2 parsnips
  • 2 medium potatoes
  • 2 medium onions
  • 2 bell peppers
  • 4 eggs
  • Sour cream
  • Garlic
  • Thyme
  • A tablespoon of vinegar or lemon juice
  • Salt
  • 1 kg of pork muscle.

For the pork soup from Radauti, wash the meat well, cut it into pieces and put it to boil in a pot with cold water and a teaspoon of salt. Then clean, wash and cut the vegetables into cubes. Boil the meat for 3-4 boils, then remove from the water and wash with cold water to remove the foam.

Then, change the boiled water with fresh cold water and boil the meat again. When it starts to boil in the second water, put the vegetables on top of the meat and let it boil over the right heat. While the vegetables are boiling, prepare the juice with which the soup will be straightened. The 4 whole eggs are mixed with 6 tablespoons of cream and a teaspoon of vinegar or lemon juice. Then crush 5-6 cloves of garlic, which are put in the composition.

After the vegetables and meat have boiled well, put half a cup of cold water over the soup, so that it does not boil anymore. Then take a soup polish and place over the egg composition, mix well, put as much liquid as needed from the soup to thin the composition without coagulating.

When completely thinned, the egg composition is added to the rest of the soup, seasoned with salt, thyme and finely chopped green parsley.

Radauti turkey soup

  • 1 turkey breast
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 1/2 celery root
  • 2 peppers
  • 3 yolks
  • 200 g cream
  • 7-8 pcs. garlic
  • green Lovage
  • green parsley
  • lemon juice
  • salt
  • pepper.

Wash the turkey breast well and put it to boil in a pot. Remove the foam that forms as many times as needed. After that, the vegetables are washed well, cleaned and cut into small pieces, then added to the meat. After adding the vegetables to the boil, add salt.

After the meat is boiled, take it out on a plate, leave it to cool, then break it into strips and put it back in the pot. Add the crushed garlic. Separate the egg yolks from the egg whites, mix them with the cream and a tablespoon of flour. Place over the soup in the bowl and stir constantly.

Bring the soup to a boil, add the lemon juice and season with salt, sprinkle with larch and green parsley on top.

Radauti soup with borscht

  • 700 gr chicken breast
  • 500 gr cream
  • 3 pieces carrots
  • 2 pieces onions
  • 1 piece red bell pepper
  • 5 pcs eggs
  • 100 gr celery
  • 1 liter of borscht
  • 1 larch connection
  • Salt and pepper to taste.

Wash the chicken and put it in a pot with 3 liters of boiling water. After cleaning and washing the vegetables, cut them into small cubes. Collect the foam that has formed from the meat with the help of a skimmer and remove it, add the vegetables and leave it to boil.

When the vegetables and meat are cooked, remove them in a colander. The meat is cut into strips. The soup pot is removed from the stove. From the soup in which the meat and vegetables were boiled, remove 500ml and leave it in a bowl, and in another bowl put the yolks (it must be at room temperature), rub them with a little salt, add cream and mix until smooth.

In this composition add the soup we stopped and mix. Put the pot of soup back on low heat and pour little by little of the yolk-cream composition, stirring constantly.

Season with salt and pepper to taste, add the vegetables, chicken breast and borscht, bring to a boil and season with finely chopped fresh larch.

Radauti soup with smoked meat

  • 1 kg smoked pork ribs
  • 2 bell peppers
  • 1 small celery root
  • 1 parsnip
  • 2 carrots
  • 3 potatoes
  • 1 onion
  • 4 egg yolks
  • 400 g cream
  • dried tarragon
  • 2 liters of borscht
  • salt and white pepper.

Wash the meat under a stream of lukewarm water and then cut it into pieces. Bring the smoke to a boil in 4 liters of water and when you see it start to soften, throw the finely chopped roots over it.

After a few boils, boil the rest of the vegetables. Boil the borscht and add it to the pot when the vegetables are cooked al dente. Mix the yolks with the cream, salt and white pepper.

Put a soup polish over this mixture and then pour into the pot. At the end, sprinkle 2 tablespoons of tarragon.

Radauti soup with rice

  • 1 kg back of the bird
  • 200 g onions
  • 200 g carrots
  • 200 g bleach (celery root, parsley, parsnip)
  • 1 small bell pepper
  • 250 g cream or 400 g yogurt
  • 4 yolks
  • 100 g of rice
  • 1 tablespoon salt
  • 1 large lemon
  • green dill.

The back of the chicken is washed with cold water, so that it has no blood at all. Put in a pot with cold water and 1 teaspoon of salt. Bring to the boil, until the foam gathers well on top, over high heat, for about 5 minutes.

Discard the juice, wash the meat off the foam, wipe the pot well and boil it again with cold water. This way, the juice will be extremely clear. Cover with a lid and simmer until the meat is half cooked.

Add the diced vegetables. Bring to the boil with the lid on, until the vegetables are almost well chopped (about 15 minutes). Put the washed rice and let it boil for another 10 minutes. Fill with water and bring to the boil.

Mix the yolks with the cream or yogurt (at room temperature), salt and half a lemon juice. Add a little, stirring constantly, of the boiling soup. Pour the composition into the soup pot and bring to the boil.

Vegan Radauti soup

  • 500 g Pleurotus mushrooms, cut into strips
  • 4 carrots
  • 2 parsnip roots
  • 1 small celery
  • 1 onion
  • 1 red pepper
  • 1 teaspoon peppercorns
  • salt to taste.
  • 2 natural yogurts
  • 500 ml of natural soy drink
  • 2 tablespoons flour
  • 6 finely crushed garlic cloves
  • vinegar to taste.

Add all the vegetables and peppercorns to the pot. Fill the pot with water. Partially cover with a lid and cook for 30 minutes. Stop the fire. Remove the vegetables and place them in a separate bowl. Strain the soup so that the remaining liquid is clear. Put the strained liquid back in the pot. Wash well and cut the mushrooms into thin strips.

Cut the vegetables into cubes and put them back in the pot. Add the mushrooms and cook for another 15 minutes. Add salt to taste. In a blender, add all the ingredients for kneading the soup.

Process them for 1-2 minutes, until a fine liquid is obtained. Using a polish, add one polish from the hot soup in the blender to the blender, stirring constantly. Add the composition to the soup and turn off the heat.

Fasting soup from Radauti

  • 2 onions
  • 1 small parsnip
  • 1 parsley root
  • 2 carrots
  • 1 piece of celery
  • 1 red pepper or a donut
  • 600 g of pleurotus mushrooms
  • 300 ml of soy cream
  • 1 head of garlic
  • 1 bunch of parsley
  • 1/2 teaspoon thyme
  • Salt and pepper
  • Sour lemon.

Chop the vegetables into cubes and cut the mushrooms into strips. In a large pot put the onion, parsley, parsley root, carrots, celery, red pepper, two or three tablespoons of sunflower oil and half a cup of water. Add a tablespoon of salt.

Put the pot on the fire and wait for the vegetables to harden. When they have softened, add the thyme and mushrooms, mix them with the rest of the ingredients and wait for the mushrooms to decrease in volume, then add 2.5 liters of water and let the soup boil over medium heat.

In a bowl, place the soy cream and pour a polish from the hot soup over it.Mix well with a whisk, then add about 10 more polishes, stirring constantly. Put the mixture in the soup. Add the chopped parsley and garlic to the grater, season with salt and pepper.

Radauti soup with hot peppers

  • l chicken soup (1/2 chicken, carrots, celery, parsley root)
  • 350 gr fat cream
  • 1 tablespoon flour
  • 1 hot pepper
  • 7 garlic cloves
  • Salt
  • white pepper
  • 1 tablespoon vinegar (optional)

Prepare the chicken soup and strain it. Put on low heat. Take the meat from 1/2 of the chicken off the bones and cut it into strips. Cut the hot pepper into rounds and remove the seeds. Check that the peppers are hot.

In a bowl, rub the cream with the flour and then dissolve it with hot soup, add about 5 polishes in a row and mix the composition well so that it is not lumpy. Slowly add the cream to the soup and stir often.

Add the strips of meat and hot pepper to the soup. Rub the garlic cloves with salt and then add a little soup over them to get a concentrated mujdei.

Pour the sauce into the soup, but through a thick sieve so that no pieces of garlic end up in the soup. Add the vinegar if desired and straighten the salt and pepper soup. Leave on low heat for another 10 minutes.

Radauti soup with mushrooms and potatoes

  • Fresh mushrooms & # 8211 250 g
  • Yolks & # 8211 2 pcs.
  • Potato & # 8211 1 pc.
  • Onions & # 8211 1 pc.
  • Refined sunflower oil & # 8211 1 tbsp
  • Carrots & # 8211 1 pc.
  • Bell peppers & # 8211 1 pc.
  • Dried herbs & # 8211 1 tbsp
  • Celery & # 8211 1 strain
  • Fatty cream & # 8211 200 g
  • Salt & # 8211 2 teaspoons.

To start, cut the carrot and onion into cubes. Fry in a little vegetable oil. Cut the mushrooms. Add them to the pan. Cut the celery and bell pepper into cubes and add them to the rest of the vegetables.

Add the spices and cook for a few more minutes. Cut the potatoes in half and, together with the fried vegetables, transfer them to a saucepan.

Recommended articles

Pour 1.5 liters of water on top, cover and simmer over medium heat for 20 minutes. Mix the cream with the yolks at this time. After 20 minutes, pour a little soup into the composition and, stirring constantly, put the cream and egg yolks in the pot with the soup, stirring occasionally.

Radauti soup with cream

  • Boiled chicken breast & # 8211 200 g
  • rice & # 8211 80 g
  • water & # 8211 1 l
  • or & # 8211 1 pc.
  • cream & # 8211 0.5 cups
  • Butter & # 8211 1 tbsp.

The chicken breast is passed through a meat grinder. Wash the rice, pour in water and boil. Put the meat in the soup liquid and season with a yolk consisting of egg yolk, cream and butter.

Dietary soup from Radauti, with milk and oatmeal

Soak the flakes for 2 hours in water, then put them on the stove and cook for 15 minutes on low heat. Stir the soup periodically. At the end of cooking, strain the soup through a sieve and rub the flakes with a spoon over the sieve. Beat the soup obtained with a fork and put it back on the fire until it boils.

Then take it off the heat and cool it. Prepare the liezon. Add a glass of milk to the yolk, mix well. Add salt to taste. Add it to the soup in a thin thread. Mix the soup well so that the egg mixture thickens in the soup, not cheese. At the end, add butter.

Radauti soup made of potatoes and milk

  • 1 liter of meat soup
  • 500 g potatoes (peeled)
  • 30-40 g leeks
  • 1 onion
  • 200 g of milk
  • 2-3 tablespoons butter
  • 1 raw egg yolk
  • salt to taste.

Cut the peeled potatoes into small cubes, chop the onion into thin rings. Over medium heat, heat a pan with a tablespoon of butter, put the onion and cook for about 10 minutes, then add the potatoes and meat soup. Finely chop the leeks and fry in butter for 10-15 minutes on low heat.

Remove the potatoes and mash them using a blender. Put the puree back in the soup. Season with salt and add the lychee: lightly beat the yolk and add the milk. Put it on low heat and, without letting it boil, stirring constantly with a spoon, hold it until the lid thickens a little.

Radauti soup with beef

  • 2 pcs. beef broth
  • 2 carrots
  • 1/2 celery
  • 1/2 kg sorrel
  • 100 g of rice
  • 200 ml of sour cream
  • 2 yolks
  • larch, salt.

Wash the meat and boil it in cold water. When the water starts to boil, reduce the heat to low and let it boil for about 1 hour. Add the cleaned, washed and grated vegetables.

Put the larch. When the meat is cooked, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, simmer for 10 minutes. Season with salt and add the sorrel.

Let it boil for another 5 minutes and then turn off the heat. Rub the yolks with the cream in a bowl and gradually add the hot juice, then straighten the soup with this composition.

Duck radish soup

  • 1 kg pieces of duck (wings, back, neck)
  • 450 g chicken breast
  • 1 chopped bell pepper
  • 1 grated parsnip
  • 5-6 small carrots
  • 1/2 celery
  • 1 onion
  • 1 leurd link
  • 1 bunch parsley
  • 4 eggs
  • 300 g cream.

Wash the duck and chicken breast and bring to a boil. Take the foam from time to time. Peel the celery, carrot and onion. Cut the carrot and celery into pieces, and leave the onion whole.

Once the foam is gone, add the carrot pieces. celery and whole onions. When the meat and vegetables are cooked, remove them from the soup, strain the soup and debone the meat. Blend the cooked vegetables (without onions). Put the strained soup on the fire, add the armored vegetables and the meat.

Beat the eggs with the cream, add the soup little by little, then pour the mixture into the soup pot. Put the chopped leurd and parsley.


Radauti soup & # 8211 simple recipe

Ingredients

Ingredients for dressing soup

For serving

Method of preparation

Slice the chicken into cold salted water and, from the moment it starts to boil, froth whenever it appears. Meanwhile, clean and cut the vegetables smaller and then, after the foam disappears, add them to the pot with the chicken pieces.

Leave everything to boil until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained. The strained juice is put back in the pot and straightened with the cream mixed with the yolks.

We have very little left until we finish cooking the Radauti soup. Now cut the chicken into thin strips and add to the pot. Leave everything to boil for another boil. Turn off the heat, add the fresh greens and put the lid on until ready to serve.


The vegetables are cleaned. Prepare all the ingredients.

Chicken and vegetables are introduced into the Crock-Pot Express Multicooker with pressure cooking.
Add water, one cm less to MAX. Add salt to taste.

Connect the multicooker to the power and close the lid tightly, to be in the locked position.
Set to SOUP for 15 minutes and press START.

When the 15 minutes have elapsed, the steam valve can be opened using a kitchen glove. I chose to let the steam release naturally and opened the lid after it was left for another 10 minutes.
Use a kitchen glove in case it still has steam.
Disconnect the appliance from the power supply.
Remove the meat and vegetables. Chicken breast and vegetables, apart from onions, cut into cubes.

Mix the sour cream in a bowl together with the 2 yolks.

Add a pinch of hot soup and mix.

Pour lightly into the multicooker and mix.

Add the crushed garlic and lemon to taste.

When served, put cubes of vegetables and meat in the bowl and pour the soup with the polish.


The vegetables are cleaned. Prepare all the ingredients.

Chicken and vegetables are introduced into the Crock-Pot Express Multicooker with pressure cooking.
Add water, one cm less to MAX. Add salt to taste.

Connect the multicooker to the power and close the lid tightly, to be in the locked position.
Set to SOUP for 15 minutes and press START.

When the 15 minutes have elapsed, the steam valve can be opened using a kitchen glove. I chose to let the steam release naturally and opened the lid after it was left for another 10 minutes.
Use a kitchen glove in case it still has steam.
Disconnect the appliance from the power supply.
Remove the meat and vegetables. Chicken breast and vegetables, apart from onions, cut into cubes.

Mix the sour cream in a bowl together with the 2 yolks.

Add a pinch of hot soup and mix.

Pour lightly into the multicooker and mix.

Add the crushed garlic and lemon to taste.

When served, put cubes of vegetables and meat in the bowl and pour the soup with the polish.


Similar articles

Soups and soups are among the most recommended types of nutrition by nutritionists. Nourishing, versatile, easy to digest and spongy, they would.

Cristina Șișcanu, Mădălin Ionescu's wife, has a little girl with him, Petra, who is 3 years old. Before he formed a couple with Cristina, Mădălin was.

Do you want to lose a few extra pounds, but it is impossible to keep a diet? Nutritionist Mihaela Bilic has a simple recommendation for those who want to.

Isn't it, dear mommy, that you opened this article because it has often happened to have endless negotiation sessions with the little one, because he doesn't want to confuse you.

A future mother made public photos that show the menu of pregnant women hospitalized at the maternity hospital in Sibiu. Here's what it looks like!

For any mother, her child is the most important person. And the way to prove this involves, not infrequently, the movement. & Icircncep & acircnd de la.

I gave birth 10 years ago at a state hospital, and while I was reading to a group of mothers one morning about their answers about hospitalization after birth, I was trying.


Video: Creamy Chicken Soup Healthy Soup Recipe