Ciorba radauteana cu crema de legume – fina, aromata si imposibil de refuzat! Sunt zile in care vrei o ciorba serioasa, dar care sa nu fie grea. Sa fie fina, dar sa te tina satul. Sa aiba gust bogat, dar sa nu-ti ocupe toata ziua in bucatarie. Ei bine, ciorba radauteana cu crema de legume e raspunsul. E exact genul acela de mancare care iti aduce confort din prima lingura si te face sa mai vrei “doar un polonic”. Are gustul acela familiar si bland, dar vine cu un mic twist: crema de legume care transforma zeama simpla intr-o baza catifelata, perfecta pentru carnea frageda de pui si aromele usoare de otet si usturoi. Si da, se face usor. Mai ales daca ai in bucatarie un ajutor cuminte si eficient, cum e Tefal One Pot. Dar si pe aragaz iese la fel de buna – doar cu un pic mai multa rabdare.

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INGREDIENTE (pentru 4 portii)

• 500 grame de pui (pulpe, piept de preferat cu os)
• 2 bucati pastarnac
• 1 bucata patrunjel
• 1 felie de telina (aproximativ 150 grame)
• 1 ceapa
• 1 morcov
• 1 lingurita de ulei
• 2 catei de usturoi
• 2 galbenusuri
• 2 linguri smantana
• 2 – 3 linguri otet
• 3 bucati gogosari murati
• 1 legatura patrunjel verde
• Sare

Pentru aceasta reteta, am folosit ajutorul de nadejde din bucatarie – Tefal One Pot, dar se poate face si in varianta clasica, cu timpi de gatire mai mari.

Am ales o pulpa de pui si piept de pui dezosat partial, pastrand mai multa carne pe os, si am folosit doar osul de la piept pentru a da gust supei. Curatam legumele albe – ceapa, pastarnac, patrunjel si telina – si le taiem in bucati mari.

Punem in Tefal One Pot 1,5 litri de apa, adaugam carnea si legumele si setam programul de gatit sub presiune pentru 30 de minute.

Dupa ce timpul s-a scurs, depresurizam si scoatem carnea intr-un bol, iar legumele le punem separat. Curatam carnea de pe oase si o desfacem in fasii. Legumele merg direct in blender impreuna cu cei 2 catei de usturoi si un polonic din supa, si le mixam pana obtinem o crema fina.

Turnam crema de legume inapoi in oala, adaugam si fasiile de carne. Intr-un bol, amestecam galbenusurile cu un praf de sare si cele doua linguri de smantana. Le temperam cu cateva polonice de supa fierbinte, apoi turnam amestecul in oala.

Adaugam otetul dupa gust – eu am folosit un mix de otet de mere si otet din muraturi, pentru o nota usor dulceaga. Taiem subtire gogosarii murati si ii adaugam in ciorba, impreuna cu patrunjel verde tocat marunt.

Se serveste fierbinte, alaturi de o salata de ardei murati si cu multa pofta.

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English version

Chicken Soup with Vegetable Cream

Chicken Soup with Vegetable Cream – smooth, flavorful, and impossible to resist! There are days when you crave a serious soup—but not one that feels heavy. You want it creamy, yet filling. Rich in flavor, but not something that keeps you in the kitchen all day. Well, Chicken soup with vegetable cream is the answer. It’s exactly that kind of comfort dish that soothes you from the very first spoon and keeps you going back for “just one more ladle.” It has that familiar, mild taste we all know and love, but with a small twist: a creamy vegetable blend that turns a simple broth into a velvety base, perfect for tender chicken and subtle notes of vinegar and garlic. And yes—it’s easy to make. Especially if you’ve got a helpful gadget like the Tefal One Pot in your kitchen. But even on the stovetop, it turns out just as delicious—with just a little more patience.

INGREDIENTS (for 4 servings)

• 500 g chicken (thighs or breast, preferably with bone)
• 2 parsnips
• 1 parsley root
• 1 slice of celery root (about 150 g)
• 1 onion
• 1 carrot
• 1 teaspoon oil
• 2 garlic cloves
• 2 egg yolks
• 2 tablespoons sour cream
• 2–3 tablespoons vinegar
• 3 pickled red peppers (gogosari)
• 1 bunch fresh parsley
• Salt to taste

For this recipe, I used my go-to kitchen helper – Tefal One Pot – but it works just as well in the classic way, with slightly longer cooking time.

I chose one chicken thigh and a partially deboned chicken breast, keeping more meat on the bone, and used only the bone from the breast to add flavor to the broth. Peel the root vegetables – onion, parsnip, parsley root, and celery – and cut them into large chunks.

Place everything in the Tefal One Pot with 1.5 liters of water. Add the meat and vegetables, then set the pressure cooking program for 30 minutes.

Once done, release the pressure and remove the meat into a bowl, placing the vegetables aside separately. Debone the chicken and shred the meat into strips. Transfer the cooked vegetables to a blender along with the two garlic cloves and a ladle of broth. Blend until smooth and creamy.

Pour the vegetable cream back into the pot and add the shredded chicken. In a separate bowl, mix the egg yolks with a pinch of salt and the sour cream. Gradually temper the mixture with a few ladles of hot broth, then pour everything back into the soup.

Add vinegar to taste – I used a mix of apple cider vinegar and pickling vinegar, for a slightly sweet note. Slice the pickled red peppers thinly and add them to the soup, along with finely chopped fresh parsley.

Serve hot, with a side of pickled peppers or roasted pepper salad—and enjoy every spoonful.

If you enjoyed this Chicken soup with vegetable cream, you might also like Finnish Salmon Soup, Turkey Soup or Oyster Mushroom Soup.

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