Traditional recipes

Radautean soup

Radautean soup


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  • 1 chicken breast
  • 2 carrots
  • 1 red pepper
  • 2 potatoes
  • 600 gr sour cream
  • 5 yolks
  • 2 cubes of chicken concentrate
  • garlic
  • vinegar
  • parsley

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Radaute soup:

Cut the chicken breast into cubes, boil and then froth. Carrots, peppers and potatoes are cut into cubes and added over the chicken breast. Separately mix the cream with the yolks. When the vegetables and meat have boiled, add the chicken concentrate cubes, take the juice in which they were boiled and add it over the sour cream mixture, chewing continuously, then pour it back over the vegetables. Beat the garlic, put it in a sieve and add it to the soup, pouring the juice from the soup over it, then add the vinegar, let it boil for another 5 minutes and after the fire goes out, add the finely chopped parsley.


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Radauti soup with mushrooms

ingredients

  • 1 kg of pleurotus fungi
  • 1 kg cream for cooking
  • 1 onion
  • 6 garlic cloves
  • 1 jar of donuts in vinegar
  • 3 carrots
  • 2 celery
  • 1 parsley root
  • 1 parsnip root
  • 2 yolks
  • salt and pepper
  • The water.
/> Radauti soup with mushrooms

Method of preparation

Cut the rooted cubes and leave the onion whole (remove after boiling), put in a large pot and pour 6 liters of water. Meanwhile, wash the pleurotus mushrooms, cut them finely and put them in the pot. Boil for about 30 minutes.

In the last 5 minutes, add the sliced ​​donuts and the crushed garlic as for the mujdei. Mix the beaten egg yolks separately, take 2-3 tablespoons of the juice and put them in the cream, mix well and pour into the pot. Leave on the fire for 10 minutes.

Recipe for Radauti soup

Radautean soup

Boil the chicken breast and thighs with bay leaves and pepper. We wash, clean the vegetables and slice the celery into quarters, cut the carrots in half, the whole onion, the capsicum in half - and add them to the boil. Boil everything until the meat comes off the bones easily. Strain the soup, remove the ingredients and let them cool a bit so that they can be processed without frying. We detach the chilled meat from the bones and cut it into strips.

We cut the boiled meat into strips, slice the boiled carrot and cut the capsicum into cubes

Regarding vegetables, we have several options:

  1. we can pass all or part of the vegetables, respectively we slice the carrot and the capsicum and we pass the celery and onion and we add them to the soup.
  2. we slice some of the vegetables such as carrots and capsicum and we reintroduce them in the soup and others: onions and boiled celery, we eliminate them permanently.
  3. once they have left their taste in the soup, all the vegetables can be removed.

I gave up the onion and kept the carrot, celery and kapia pepper, which I sliced ​​and diced. Put the soup back in the pot, add the strips of meat, carrot, celery and capsicum and bring it to a boil, then turn off the heat and let it cool for 5 minutes. In a bowl, beat the eggs well and mix them with the cream. Take the soup with the polish and put it in the bowl, stirring well to mix well, and add the mixture to the pot with the soup. Peel a squash, grate it and add it to the pot. Garnish with finely chopped green parsley. I prefer not to put vinegar directly in the soup and add it when I serve it. Serve hot just like belly soup, with hot peppers, sour cream or grated horseradish in vinegar.

PS. Regarding the vegetables used in Radauti soup, there is a wider range of possibilities, respectively it can be completed with parsnips, parsley root, potatoes, leeks, etc. Flour can be added to the liezon prepared from eggs and sour cream.


Radauti soup - Recipes

At the request of some (it is known whose for today we have Radauti soup, Dukan diet variant, of course.

It is a slightly different soup, with a strong garlic flavor, but only good for diversifying the menu. I read several recipes for classic Radauti soup and I chose to make a combination of them, according to my own taste.

Cruise Phase, Consolidation,, Definitive Stabilization

- 1/2 chicken breast + 1 chicken hammer (that's what I put, you can only put chicken breast or only hammers)

- 3-4 tablespoons of quark or 1 box of skim yogurt

Peel a squash, grate it and boil it in 1.5-2 liters of water. After it has boiled in half, add the diced vegetables and let them boil well. At the end we add salt to taste.

Meanwhile, clean the garlic and grind it very well with a little salt. We also prepare the quark (I use this) together with the egg yolks.

After the vegetables are cooked, turn off the heat. You can wait a little longer for the soup to cool and then add as little polish as possible over the mixture of quark and yolks. Mix well and pour the juice on. Then take the mixture and pour it slowly into the pot with the soup (be careful not to gather, that's why the soup should not be very hot when you put the quark with the yolks).

All you have to do is add the crushed garlic, the tarragon in the vinegar (you can also add the vinegar to make it a little sour) and add the finely chopped green parsley.


Radauti soup

Radauti soup has become our favorite soup! It is delicious, with a taste similar to belly soup! I tried a more #babyfriendly version so that it could be consumed by the little one, so I omitted the steel from the classic recipe and used the juice from a lemon.

I also chose to use yogurt so as not to use too much cream.

  • 2 whole country chicken legs
  • 1 capsicum
  • 1 onion
  • 2 carrots
  • 1 medium celery
  • 1 parsnip
  • 3 cloves of garlic
  • lemon juice
  • 2 yolks
  • 150 gr yogurt 3.8% fat
  • 100 gr cream 20% fat
  • parsley
  • salt to taste

The meat is put in a pot and boiled several times, gathering the foam that forms on top!

Cut the vegetables as follows: onion in half, celery slices, parsnips and carrots into strips and pepper into quarters. To cook the country meat faster, we use the pressure cooker in which we transfer the meat and put it over the chopped vegetables. Fill with the necessary water, put the lid on and leave on the fire for about an hour.

After depressurizing the pot, remove the meat and finely chop it (the meat almost comes off the bone). We strain the juice, we throw the onion and the rest of the cooked vegetables I chose to cut them into cubes and add them back in the juice for an extra taste and vitamins (in most recipes for Radauti soup the vegetables are thrown away).

In a bowl put the 2 egg yolks, yogurt, sour cream, grated garlic and lemon juice.

We take a polish from the strained juice in which we boiled the meat and vegetables and pour in the bowl over the eggs and cream, stirring vigorously with a whisk. Repeat the operation a few times to temper the egg mixture with the cream and avoid cutting it.

Then pour the minced meat and vegetables, the strained juice and the mixture from the bowl into the pot. Leave it on the fire for a few minutes, add salt, add chopped parsley and turn off the heat!


  • 1 chicken breast (700-800g)
  • 1 carrot
  • 1 onion
  • 1 bell pepper (I put red and yellow)
  • parsley root or parsnip (if you have)
  • salt to taste
  • 400 g sour cream
  • 3 yolks
  • 1 tablespoon flour (optional)
  • 3-4 cloves of garlic
  • vinegar and hot peppers to serve

Put the half-boiled chicken breast in a pot of water. Foam, then add salt, large chopped vegetables and simmer until vegetables are soft.

Meanwhile, mix in a bowl the sour cream, egg yolks, flour and garlic passed through the press.

We must obtain a creamy and homogeneous composition, without colossi. If you do not like it, you can remove the flour.

Remove the vegetables and chicken breast that you cut into strips, then put it back in the soup.

Now it's time to add the cream and yolk composition, but first we put a polish, two of the soup in the bowl, stirring constantly. This prevents a thermal shock and the soup from being cut.

Season with salt and vinegar and turn off the heat. I don't put vinegar in the soup, I leave it uncooked and put each one to taste.

Eat hot soup with toast and hot peppers. It's delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 1 chicken breast (700-800g)
  • 1 carrot
  • 1 onion
  • 1 bell pepper (I put red and yellow)
  • parsley root or parsnip (if you have)
  • salt to taste
  • 400 g sour cream
  • 3 yolks
  • 1 tablespoon flour (optional)
  • 3-4 cloves of garlic
  • vinegar and hot peppers to serve

Put the half-boiled chicken breast in a pot of water. Froth, then add salt, large chopped vegetables and simmer until vegetables are soft.

Meanwhile, mix in a bowl the sour cream, egg yolks, flour and garlic passed through the press.

We must obtain a creamy and homogeneous composition, without colossi. If you do not like it, you can remove the flour.

Remove the vegetables and chicken breast that you cut into strips, then put it back in the soup.

Now it's time to add the cream and yolk composition, but first we put a polish, two of the soup in the bowl, stirring constantly. This prevents a thermal shock and the soup from being cut.

Season with salt and vinegar and turn off the heat. I don't put vinegar in the soup, I leave it unripe and put each one to taste.

Eat hot soup with toast and hot peppers. It's delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Radautean soup

Wash the meat and put it to boil in a pot of water. When foam forms, it is removed. Add onion (peeled and washed), carrot, parsnip, parsley root (peeled and washed), celery stalk (washed and cut in half), kapia pepper (peeled, washed and cut in half) , bay leaves, pepper and a little salt.

When the vegetables and meat are cooked, take them out of the pot.

Strain the soup and put it back in the pot (which may be washed).

Throw the vegetables (or pass them and put them in the pot, depending on your preferences), except for the carrot which is cut into pieces to add back to the soup.

Wash and chop the parsley.

Peel the garlic and grind.

The meat is deboned after it has cooled a little and it is broken into smaller pieces.

In a bowl, mix the cream with the yolks and a little salt, then pour, in turn, 2-3 tablespoons of hot soup and mix. Add the composition over the soup in the pot together with the meat, carrot, vinegar (to taste), garlic and parsley. put the pot of soup on low heat to reach boiling point, then it is ready. Match the salt at the end.

Serve hot with hot peppers and a little sour cream.

If you think there is too little juice left after boiling the meat and vegetables, after they are removed and strained into the soup, you can add more water and put the soup on the fire to boil.


  • 1 chicken breast (700-800g)
  • 1 carrot
  • 1 onion
  • 1 bell pepper (I put red and yellow)
  • parsley root or parsnip (if you have)
  • salt to taste
  • 400 g sour cream
  • 3 yolks
  • 1 tablespoon flour (optional)
  • 3-4 cloves of garlic
  • vinegar and hot peppers to serve

Put the half-boiled chicken breast in a pot of water. Foam, then add salt, large chopped vegetables and simmer until vegetables are soft.

Meanwhile, mix in a bowl the sour cream, egg yolks, flour and garlic passed through the press.

We must obtain a creamy and homogeneous composition, without colossi. If you do not like it, you can remove the flour.

Remove the vegetables and chicken breast that you cut into strips, then put it back in the soup.

Now it's time to add the cream and yolk composition, but first we put a polish, two of the soup in the bowl, stirring constantly. This prevents a thermal shock and the soup from being cut.

Season with salt and vinegar and turn off the heat. I don't put vinegar in the soup, I leave it uncooked and put each one to taste.

Eat hot soup, with toast and hot peppers. It's delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Radauti soup - Recipes

At the request of some (it is known whose for today we have Radauti soup, Dukan diet variant, of course.

It is a slightly different soup, with a strong garlic aroma, but only good for diversifying the menu. I read several recipes for classic Radauti soup and I chose to make a combination of them, according to my own taste.

Cruise Phase, Consolidation,, Definitive Stabilization

- 1/2 chicken breast + 1 chicken hammer (that's what I put, you can only put chicken breast or only hammers)

- 3-4 tablespoons of quark or 1 box of skim yogurt

Peel a squash, grate it and boil it in 1.5-2 liters of water. After it has boiled in half, add the diced vegetables and let them boil well. At the end we add salt to taste.

Meanwhile, clean the garlic and grind it very well with a little salt. We also prepare the quark (I use this) together with the egg yolks.

After the vegetables are cooked, turn off the heat. You can wait a while for the soup to cool and then add as little polish as possible to the juice over the mixture of quark and yolks. Mix well and pour the juice on. Then take the mixture and pour it slowly into the pot with the soup (be careful not to gather, that's why the soup should not be very hot when you put the quark with the yolks).

All you have to do is add the crushed garlic, the tarragon in the vinegar (you can also add the vinegar to make it a little sour) and add the finely chopped green parsley.


Video: Romanian sour chicken soup recipe. Ciorba Radauteana. Gustomondo (May 2022).