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Radaute soup at Gaby_d


Peel the onions and chop finely, then put them in melted butter. Peel a squash, grate it and squeeze the juice. Wash the chicken breast and cut into slices. It is also cooked with vegetables. After a few minutes add 3 liters of hot water, put the bay leaves and a little salt and pepper. Boil approx. 30 minutes or until the meat is cooked, then remove from the heat.

Wash the parsley and finely chop, then add to the hot soup. Sour the soup with lemon juice and season with salt and pepper. We clean and grind the garlic cloves, then we mix them with sour cream and yolks. Take 2-3 tablespoons of soup and pour them over the sour cream, then mix well. Pour the mixture into the pot, over the soup and mix well, then it is ready to serve.

Very easy to make and delicious!

Good appetite!


Loboda Soup With Cream

Loboda soup with sour cream. Healthy beautiful and colorful. Match the taste with salt and vinegar. Woloda soup is truly a delight. For loboda soup with sour cream or yogurt, wash the loboda well in 2 3 cold waters then break the leaves and young tips cut them and put the loboda together with the chopped onion in 1 2 l of boiling water.

In a bowl, mix the 2 egg yolks with the cream and vinegar. It must be stirred continuously when pouring the cream sauce so that it does not coagulate. Transylvanian lobster soup with dairy and cream. In other areas of the country this soup is served without cream, it has a very beautiful red color but we do not serve soups without cream.

In winter, loboda soup and Radauti soup are my favorites. Add a teaspoon of vegeta, a pinch of ground pepper and 2 3 tablespoons of oil. Transylvanian recipe for wolfberry soup or other greens. We straighten the loboda soup if we are not interested in getting a fasting recipe.

Right loboda soup with egg and sour cream is full of flavors and is probably one of the best spring soups. And this is about family schooling. How to make a red wolf soup. Mix very well then gradually add the juice from the loboda soup until the egg and yogurt mixture reaches the soup temperature.

Put a polish from the juice in which they boiled the vegetables over the egg and cream mixture and mix well. Loboda soup with egg and sour cream is perfect in spring. Congratulations on the recipe with or without copyright. Let it simmer for 30 minutes.

As usual, after a few days of big holidays in which we were guests at the parents' table, respectively hosts at our table when it comes to food, we think more about all the things we don't. When the soup boils, let the whole eggs into the pot. I personally straighten it with sour cream in the pot.


Radautean soup

As a variation of the belly soup, which I know the children don't eat at all, I tried my luck with the Radauti soup that maybe they will eat. Well, we weren't successful with this version either, at least not among the dwarves, but we adults didn't get tired of it, even when it was over. :))

N e c e s a r e:
300g chicken breast
3 carrots
1 white onion
1 parsnip
1/2 gulie
1/4 celery
1 teaspoon granulated garlic
4 tablespoons sour cream
2 tablespoons white flour
5 teaspoons vegeta
chicken fat (optional).

P r e p a r a r e:
I boiled a lot of vegetables in water. If you have a celery monster, as I had, just put a piece, I for example put an eighth, and it was enough.

I cut the chicken breast into long strips to imitate the "bellies". So cut, I boiled them together with the vegetables and let them simmer for 30 minutes.

After that I took out the vegetables and left them to cool a bit. I put the carrots, celery and gulia on the grater with large holes and put them back in the soup. I added the garlic (I became a fan of granulated garlic, but if you prefer the fresh one, put 3-4 puppies). Then I put vegeta, or salt to taste if you are against vegeta.

I then mixed the cream with flour in a large bowl until it became a homogeneous paste. Over it I gradually added the soup from the pot, until it became hot. Then I poured it over the rest of the soup, stirring constantly.

I left it to boil for another 5 minutes, stirring the same way. I also put, because I had some chicken fat in the freezer, so that the soup would not be so dry, but also because it is known to be a good remedy against seasonal viruses.

I served it with extra sour cream and, who wanted to warm up on the frost outside, with fishermen (hot peppers, in the local dialect. :))).


  • 1 chicken breast
  • 1 red bell pepper
  • 1 large onion
  • 2 carrots
  • 1 parsley root
  • 1/2 celery root
  • 5 tablespoons vinegar
  • 6 yolks
  • 500 g of homemade cream
  • Salt
  • ground pepper
  • 4-5 cloves of garlic

Boil the meat in 3 liters of water, along with chopped vegetables and a pinch of salt. After you have gathered the foam and the meat is cooked, take it out, along with the vegetables. Cut the meat into long strips and boil it again, this time without vegetables.

Let it cook for another 5 minutes, sour the soup with vinegar and then add the composition of the beaten egg yolks (but, before putting this composition in the pot, mix it with 2 tablespoons of hot juice from the pot, so that you bring it at the same temperature).

At the end, add the crushed garlic, add salt, pepper and cook for another 10 minutes.


This is how a Radauti soup is made as "a la carte" & # 8230

Are you tired of the classic soups and feel it's time to have something else on the table? Here is the real recipe for a Radauti soup that you will always repeat.

To get this wonderful soup, you need the following ingredients: 700 g chicken legs and breast, 1 parsley root, 100 g celery root, 1 parsnip, 2-3 medium carrots, 1 medium leek (only the white part), 4-5 cloves of garlic, 2 egg yolks, 250 ml fermented cream, 50 ml vinegar, 3 l water, salt, parsley.

Wash the meat well and boil the pieces in three liters of water. After 15 minutes from when it starts to boil, add the celery, carrots, parsnips, the white part of the leek cut into 3-4 cm pieces.

Cover the pot with a lid and leave until you notice that the meat comes off the bones. Set aside the skin and cut the meat into thin strands. Cut the carrots, celery and parsnips into small squares and discard the leeks.

Put the soup back in the pot, add the meat and vegetables and bring to a boil. In a bowl, mix the yolks with the cream and a polonium of hot soup, then add the mixture to the pot. Finally add the garlic, vinegar and freshly chopped parsley.


This is how a Radauti soup is made as "a la carte" & # 8230

Are you tired of the classic soups and feel it's time to have something else on the table? Here is the real recipe for a Radauti soup that you will always repeat.

To get this wonderful soup, you need the following ingredients: 700 g chicken legs and breast, 1 parsley root, 100 g celery root, 1 parsnip, 2-3 medium carrots, 1 medium leek (only the white part), 4-5 cloves of garlic, 2 egg yolks, 250 ml fermented cream, 50 ml vinegar, 3 l water, salt, parsley.

Wash the meat well and boil the pieces in three liters of water. After 15 minutes from when it starts to boil, add the celery, carrots, parsnips, the white part of the leek cut into 3-4 cm pieces.

Cover the pot with a lid and leave until you notice that the meat comes off the bones. Set aside the skin and cut the meat into thin strands. Cut the carrots, celery and parsnips into small squares and discard the leeks.

Put the soup back in the pot, add the meat and vegetables and bring to a boil. In a bowl, mix the yolks with the cream and a polonium of hot soup, then add the mixture to the pot. Finally add the garlic, vinegar and freshly chopped parsley.


Ciorba Radauteana

We wash the chicken and put it in cold water on the fire, until the foam rises on top! In another pot, I use one under pressure, we put approx. 3 liters of cold water and place the chicken in the first pot, put the vegetables on top, cleaned, washed and cut into larger pieces, add the bay leaves with peppercorns, cover with a lid, and from the moment it started to boil, we put the play valve from the pot and let it simmer for 20-25 minutes.

If you do not have a pressure cooker, let it boil for 50-60 minutes, or until the meat has cooked well enough and can be detached from the bone by hand.

Remove the meat in a bowl and the vegetables in another bowl to cool.

Meanwhile, strain the soup. Separately mix the yolks with sour cream and 1 tablespoon of salt, and with a polish put the soup over the sour cream mixture and mix vigorously with a fork so as not to cut, after a few tablespoons of soup add the sour cream mixture in the pot, mix a little and transfer back to the heat until boiling.

In the soup we add the meat (which we deboned and cut into smaller pieces, everything is done quickly, because it is well cooked and it comes off the bones easily), 1 boiled carrot cut into cubes, (we throw the rest of the vegetables), crushed garlic, vinegar (depending on everyone's taste), chopped parsley and finally add salt. When it starts to boil again, we turn off the fire, and the Radauti soup is ready!

It is served with the addition of sour cream, according to your preference, and hot peppers!

Good appetite!
It is served with the addition of sour cream, preferably with hot peppers!

a soup that I wanted to prepare for a long time, but now it's her turn! It is very tasty, it has an aroma that you can't get enough of!


Traditional Radauti soup

Radauti soup is one of the tastiest and most consistent soups of Romanians, perfectly combining the flavor of chicken with that of vegetables and cream. Although the ingredients are well established, they can also vary depending on your tastes. However, it is very important to follow the preparation steps, in order to have a Radauti soup as per the book.

Ingredient:

  • 1 casserole of CocoRico chicken breast
  • 2 carrots
  • 1 celery
  • 1 trout
  • 2 onions
  • 200 ml cream
  • 3 yolks
  • flour 100 gr
  • lemon juice from 2 lemons
  • garlic (4 cloves)
  • parsley

Method of preparation:

Bring the chicken breast to a boil and let it boil until it changes color. Add the whole vegetables in the same pot until they are well cooked. Take the vegetables out of the pot on a plate. Do the same with the chicken.

Cut the chicken breast into small pieces. Mix the cream with the yolks until smooth and pour a little juice from the soup, mixing it with the cream and the yolks. Pour the mixture into the soup pot, add the chopped chicken, mashed garlic and finely chopped vegetables.
Now the soup is ready to serve, after sprinkling finely chopped parsley leaves or dill (according to preference).


Necessary ingredients for Radauti soup:

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

Radauti soup or soup from Radauti, a locality where the story of this much sought after soup began.

It is rumored that the history of this recipe began with a cook named Cornelia Dumitrescu, who knew this recipe from her family. It is a very popular soup, especially in restaurants, quite similar to the traditional belly soup. It is prepared with both turkey and chicken.

The recipe requires attention in preparation and takes a little longer than a regular soup, but the effort is worth it. For a special taste, use good quality fatty cream, and when serving it is topped with vinegar.

Preparation of Radauti soup:
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.

Advice! Here you have two possibilities. Either leave the finely chopped vegetables in the soup, or chop them into larger pieces and remove them from the stew.

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 and cook a little longer. Take two tablespoons of soup and place in a bowl, then cool slightly. Separate the egg yolks and mix with sour cream and a tablespoon of flour, then add to the soup in the bowl, mixing well.

Take the pot off the heat and put the yolks with the cream. (If the pot is on the fire, cut the sour cream.) Let the soup boil for a few more minutes, add the lemon juice and season with salt.

Remove from the heat and add finely chopped green larch. The soup is served hot, with hot peppers and lemon juice according to your preferences.


Video: Ciorba de burta pas cu pas. JamilaCuisine (December 2021).