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Radautean soup

Radautean soup



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a goodness, it looks very much like belly soup.

  • 1 piece of chicken breast
  • 2 pieces of chicken back
  • 1 carrot
  • an onion
  • 1/2 red pepper
  • parsnip
  • celery
  • parsley root
  • 200 g sour cream
  • 3 yolks
  • vinegar
  • salt
  • pepper
  • greenery
  • a few cloves of garlic

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Radaute soup:

The meat is washed and put in a pot in salted water.


Bring to a boil, then remove, strain the soup, wash the meat and put it back to the boil, so the soup will come out clear.

Add the vegetables.

Let it simmer for about 1 hour, until the meat and vegetables are cooked.

After boiling, remove the meat to a mincer and leave to cool. The meat is cut and put back in the soup.


Separately mix the cream with the yolks and put them in the pot. Be careful not to put the pot on the fire, otherwise you risk cutting the cream. After the cream is incorporated, put the pot on the fire for 10 minutes.

At the end add the vinegar, garlic to taste and let's not forget the greens.

Serve hot and necessarily with hot peppers.


Radautean soup

Radauti soup, a tasty soup and as famous as belly soup, perfect for any season.

As the name suggests, Radauti soup was first prepared in Radauti municipality in Suceava County in the 70's. The one who invented this assortment of soup is Cornelia Dumitrescu. The housewife introduced chicken into the belly soup, at the insistence of her husband, who wanted chicken-flavored belly soup. He soon introduced the recipe in the menu of the restaurant where he worked. The soup was appreciated even by foreign tourists, who asked for the recipe. Many chefs or restaurant owners have introduced the recipe in their places.

Some tips for an intense taste

Grind the garlic and add it to the soup, or serve separately, depending on taste. I don't like to put garlic to boil, it gets a metallic taste. I prefer to add a little at the end and put the rest on the table.

Crush the vegetables with a fork and add to the soup. The meat can be removed from the bone, cut into small strands and added to the soup, or left in pieces with the bone, as with any soup. Both options are correct.

If you have a pressure cooker, do not hesitate to use it, the meat will boil in no more than 1 hour, depending on the bird. If it is a commercial chicken, it will boil quickly, if it is a poultry, it will boil harder, but the taste will be much better.

Some people put larch on top, others don't. This soup is great, with or without larch.

Serve hot, with sour cream and hot peppers, and if you add some homemade bread - see recipes here, it's even better.


Preparation:

  1. Bring the meat to a boil and take care to remove the foam. (Optional) When the meat boiled, I changed the water.
  2. We cut the vegetables in 2 or 4 parts, we leave the onion whole, and we keep the garlic for the end.
  3. After the meat has cooked for about 15 minutes, add the vegetables and black peppercorns. Boil over medium heat until the meat is lightly removed from the bone.
  4. Mix the yolks with a tablespoon of salt, then incorporate the flour, then add the cream and mix well.
  5. Remove the meat and vegetables from the pan, and keep the juice on the stove at the lowest heat.
  6. Cut 1-2 carrots into small cubes, and remove the meat from the bone and break it into suitable strips to fit in the spoon.
  7. Incorporate a pinch of hot juice into the egg cream composition. 5-6 polishes are enough. The composition should become hot.
  8. Gradually pour the mixture into the pan with the juice and add the crushed garlic, meat and carrot.
  9. Sour the soup with 2-3 tablespoons of vinegar, to taste (important to be with vinegar, not lemon juice), add the greens and season with salt if necessary.
  10. Put the pan on the stove, let it boil and immediately turn off the heat.

Serve hot soup, for lunch or dinner, with fresh bread, mujdei, sour cream and hot peppers.

Have a great appetite!

To discover the video recipe, step by step, watch the video above.


  • 3.5 liters of water
  • 1 kg of bone-in chicken
  • 2-3 carrots
  • 2 bell peppers
  • 1 parsnip 3 cloves garlic 1 leek 1 onion
  • celery (root or stems) parsley
  • black peppercorns
  • 2 tablespoons salt
  • 3 tablespoons vinegar
  • 5 yolks
  • 350 g cream
  • 1 tablespoon flour
  • black peppercorns
  • 2 tablespoons salt
  • 3 tablespoons vinegar
  • 5 yolks
  • 350 g cream
  • 1 tablespoon flour


Preparation:

  1. Bring the meat to a boil and take care to remove the foam. (Optional) When the meat boiled, I changed the water.
  2. We cut the vegetables in 2 or 4 parts, we leave the onion whole, and we keep the garlic for the end.
  3. After the meat has cooked for about 15 minutes, add the vegetables and black peppercorns. Boil over medium heat until the meat is lightly removed from the bone.
  4. Mix the yolks with a tablespoon of salt, then incorporate the flour, then add the cream and mix well.
  5. Remove the meat and vegetables from the pan, and keep the juice on the stove at the lowest heat.
  6. Cut 1-2 carrots into small cubes, and remove the meat from the bone and break it into suitable strips to fit in the spoon.
  7. Incorporate a pinch of hot juice into the egg cream composition. 5-6 polishes are enough. The composition should become hot.
  8. Gradually pour the mixture into the pan with the juice and add the crushed garlic, meat and carrot.
  9. Sour the soup with 2-3 tablespoons of vinegar, to taste (important to be with vinegar, not lemon juice), add the greens and season with salt if necessary.
  10. Put the pan on the stove, let it boil and immediately turn off the heat.

Serve hot soup, for lunch or dinner, with fresh bread, mujdei, sour cream and hot peppers.


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Radauti soup - Recipes

It is easy to understand that the famous soup was "born" in Radauti, and the one who gave life to the tasty food is Mrs. Cornelia Dumitrescu, a master in culinary art at the "Nordic" Restaurant in Radauti. Mrs. Dumitrescu's passion for gastronomy was born in the family and continued during her professional training, among the original recipes of her reign being "shepherd's sausages", "mushroom roll", "national chop" and - of course - "Radauti soup".

The soup originally from Radauti, made (as a recipe) in 1979, can be described as tasty, light, nutritious.
Mrs. Cornelia Dumitrescu testified that the idea of ​​this preparation appeared as an alternative to belly soup, but to be easier for the consumer. The first option was with turkey meat, tasty and low in cholesterol, but later the turkey meat was replaced with chicken, because it is cheaper and easier to prepare when preparing large quantities of soup. Along with the meat, the original Radauti soup also contains carrots, celery and parsley roots, bell peppers, onions (possibly, for a richer taste, you can add 1-2 potatoes cut in half), the right being finally with mixed sour cream. with egg yolks, vinegar and garlic sauce. It is definitely served at the table with toast and hot peppers (pickled or not). The original recipe for Radauti soup (recipe unaltered in time by various occasional chefs), by Mrs. Cornelia Dumitrescu from Radauti, Bucovina, is described in this presentation, towards the end.

Home recipe - the secrets of Radauti soup: the meat is boiled before with all the vegetables and a little salt, until it can come off the strips (do not cut into cubes), just like the beef belly strips, adding back to the juice in which it boiled, the boiled vegetables are removed, leaving only the meat in the juice) the vegetables are not added later, neither chopped nor blended, just to keep both the consistency and the special taste of the soup you can use only boneless breast, without other parts of the chicken, because the taste and the final fat of the soup is due to the sour cream and yolks in the composition, the greens are not added at the end, because they would look too motley, and the taste of the greens would not be felt anyway, being covered by that of vinegar and garlic. "cut" the soup, when we add the sour cream (minimum 25% fat) mixed with flour and yolks, we do not pour everything at once in the pot, but we first put, separately, two tablespoons of hot soup in the composition and mix, only then we turn everything over l in the pot.

  • Ingredients: 2 pieces boneless chicken breast, 2 carrots, 2 parsley roots, 1 parsnip root, 1 bell pepper, 1 medium onion (optional, for a richer taste you can add 2 small potatoes cut in half), 500 gr sour cream fat (minimum 25% fat), 3-4 egg yolks, 3 tablespoons flour, 3 tablespoons vinegar, 3-5 cloves garlic, salt and pepper to taste, boiling water.
  • Preparation: boil the chicken breast with a little salt and the vegetables cleaned and cut in half (only the onion is put whole) in about 3 or 4 liters of water, so that it is neither too diluted nor too concentrated the final soup, remove the foam , and after they have boiled well, remove the whole vegetables, and the meat comes off the bones in strips (the skin is thrown away), putting it back in the pot with the juice in which it boiled, without vegetables. After it boils a little, add the yolks mixed separately with white flour and sour cream (in order not to cut or chew the soup, in the composition of sour cream / yolks / flour made separately in a deep plate, add two tablespoons of soup hot and, only after stirring a little, pour everything into the pot), then add vinegar and put the garlic cloves given through a fine grater. Let everything boil for about 5 minutes, over low heat, salt / pepper to taste, then remove from heat.
  • How to serve: Radauti soup is served hot, with toast and hot peppers.

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

Free tourist support Bucovina: reservations are made by directly contacting the administrators / owners of qualitatively selected tourist structures in Bucovina

You have accessed tourist portal www.BucovinaCazare.ro - if the information you read now is useful to you, please recommend us further, giving LIKE and / or Shari. Thank you !

ACCOMMODATION BUCOVINA - permanently updated offers = rates set directly by the owners - low rates, no commission like BOOKING (no commission charged from tourists or owners) - CLICK HERE & gt & gt


Radauti soup - Recipes

It is easy to understand that the famous soup was "born" in Radauti, and the one who gave life to the tasty food is Mrs. Cornelia Dumitrescu, a master in culinary art at the "Nordic" Restaurant in Radauti. Mrs. Dumitrescu's passion for gastronomy was born in the family and continued during her professional training, among the original recipes of her reign being "shepherd's sausages", "mushroom roll", "national chop" and - of course - "Radauti soup".

The soup originally from Radauti, made (as a recipe) in 1979, can be described as tasty, light, nutritious.
Mrs. Cornelia Dumitrescu testified that the idea of ​​this preparation appeared as an alternative to belly soup, but to be easier for the consumer. The first option was with turkey meat, tasty and low in cholesterol, but later the turkey meat was replaced with chicken, because it is cheaper and easier to prepare when preparing large quantities of soup. Along with the meat, the original Radauti soup also contains carrots, celery and parsley roots, bell peppers, onions (possibly, for a richer taste, you can also add 1-2 potatoes cut in half), the right being finally mixed with sour cream. with egg yolks, vinegar and garlic sauce. It must be served at the table with toast and hot peppers (pickled or not). The original recipe for Radauti soup (recipe unaltered in time by various occasional chefs), by Mrs. Cornelia Dumitrescu from Radauti, Bucovina, is described in this presentation, towards the end.

Home recipe - the secrets of Radauti soup: the meat is boiled before with all the vegetables and a little salt, until it can come off the strips (do not cut into cubes), just like the beef belly strips, adding back to the juice in which it boiled, the boiled vegetables are removed, leaving only the meat in the juice) the vegetables are not added later, neither chopped nor blended, just to keep both the consistency and the special taste of the soup you can use only boneless breast, without other parts of the chicken, because the taste and the final fat of the soup is due to the sour cream and yolks in the composition, the greens are not added at the end, because they would look too motley, and the taste of the greens would not be felt anyway, being covered by that of vinegar and garlic. "cut" the soup, when we add the sour cream (minimum 25% fat) mixed with flour and yolks, we do not pour everything at once in the pot, but we first put, separately, two tablespoons of hot soup in the composition and mix, only then we turn everything over l in the pot.

  • Ingredients: 2 pieces boneless chicken breast, 2 carrots, 2 parsley roots, 1 parsnip root, 1 bell pepper, 1 medium onion (optional, for a richer taste you can add 2 small potatoes cut in half), 500 gr sour cream fat (minimum 25% fat), 3-4 egg yolks, 3 tablespoons flour, 3 tablespoons vinegar, 3-5 cloves garlic, salt and pepper to taste, boiling water.
  • Preparation: boil the chicken breast with a little salt and the vegetables cleaned and cut in half (only the onion is put whole) in about 3 or 4 liters of water, so that it is neither too diluted nor too concentrated the final soup, remove the foam , and after they have boiled well, remove the whole vegetables, and the meat comes off the bones in strips (the skin is thrown away), putting it back in the pot with the juice in which it boiled, without vegetables. After it boils a little, add the yolks mixed separately with white flour and sour cream (in order not to cut or chew the soup, in the composition of sour cream / yolks / flour made separately in a deep plate, add two tablespoons of soup hot and, only after stirring a little, pour everything into the pot), then add vinegar and put the garlic cloves given through a fine grater. Let everything boil for about 5 minutes, over low heat, salt / pepper to taste, then remove from heat.
  • How to serve: Radauti soup is served hot, with toast and hot peppers.

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

Free tourist support Bucovina: reservations are made by directly contacting the administrators / owners of qualitatively selected tourist structures in Bucovina

You have accessed tourist portal www.BucovinaCazare.ro - if the information you read now is useful to you, please recommend us further, giving LIKE and / or Shari. Thank you !

ACCOMMODATION BUCOVINA - permanently updated offers = rates set directly by the owners - low rates, no commission like BOOKING (no commission charged from tourists or owners) - CLICK HERE & gt & gt


Radautean soup

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 2h 30 min
  • Calories: -
  • Difficulty: environment

Radauti soup is one of my family's favorite soups. It is much easier to prepare than belly soup and is appreciated even by the most demanding gourmets. It is a dish that can be included in a festive menu and will be enjoyed by all diners. For this recipe I used homemade chicken, hence the yellow and beautiful color of the soup.


Radautean soup

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 2h 30 min
  • Calories: -
  • Difficulty: environment

Radauti soup is one of my family's favorite soups. It is much easier to prepare than belly soup and is appreciated even by the most demanding gourmets. It is a dish that can be included in a festive menu and will be enjoyed by all diners. For this recipe I used homemade chicken, hence the yellow and beautiful color of the soup.


Radautean soup

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 2h 30 min
  • Calories: -
  • Difficulty: environment

Radauti soup is one of my family's favorite soups. It is much easier to prepare than belly soup and is appreciated even by the most demanding gourmets. It is a dish that can be included in a festive menu and will be enjoyed by all diners. For this recipe I used homemade chicken, hence the yellow and beautiful color of the soup.


Video: Ciorba radauteana a la Jamila. JamilaCuisine (August 2022).