Romanian Chicken Sour Soup

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A bright, tangy chicken soup beloved across Romanian households, built on a long-simmered bone-in chicken broth loaded with carrots, celery, peppers, and potatoes. The signature sour note comes from sauerkraut juice (or lemon) tempered with egg yolk and sour cream for a silky finish.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 850 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the broth and chicken

• 2 lb bone-in chicken thighs (about 4 thighs)
• 8 cups cold water
• 1 large yellow onion, halved
• 2 cloves garlic, smashed
• 1 tsp salt, plus more to taste
• 1 tsp whole black peppercorns

For the vegetables

• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 2 medium Yukon gold potatoes, cubed
• 1 small parsnip, peeled and diced (optional)

For the sour finish

• 1 cup sauerkraut juice (or 3 tbsp fresh lemon juice)
• 2 large egg yolks
• 1/2 cup full-fat sour cream
• 1/4 cup chopped fresh lovage leaves
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley

Directions

1. Combine chicken thighs, cold water, onion halves, garlic, salt, and peppercorns in a large pot. Bring to a boil over high heat, skim off any foam, then reduce to a gentle simmer and cook uncovered for 25 minutes until the chicken is tender and releases from the bone.
2. Remove the chicken to a plate and strain the broth, discarding the onion, garlic, and peppercorns. Return the broth to the pot and bring it back to a simmer over medium heat.
3. Add the carrots, celery, bell pepper, potatoes, and parsnip to the simmering broth. Cook for 15 to 18 minutes until the vegetables are fork-tender but not falling apart.
4. While the vegetables cook, shred the chicken meat, discarding the skin and bones. Stir the shredded chicken back into the pot.
5. Pour in the sauerkraut juice (or lemon juice) and the chopped lovage. Taste and adjust salt; the broth should taste clean and distinctly tangy.
6. In a small bowl, whisk the egg yolks with the sour cream until smooth. Temper the mixture by slowly ladling about 1 cup of hot broth into it while whisking constantly, then pour the tempered mixture back into the pot.
7. Heat the soup gently for 2 more minutes without boiling so the egg sets softly. Stir in the fresh dill and parsley just before serving.
8. Ladle into warm bowls and serve with extra sour cream, crusty bread, and a small dish of hot chili peppers on the side.

Cook’s Notes

• Authentic ciorba gets its tang from fermented wheat bran (borș) or sauerkraut juice; lemon juice is a fine substitute but milder.
• Never let the soup boil after adding the egg-and-sour-cream mixture or it will curdle – keep it just below a simmer.
• Bone-in, skin-on thighs give the richest broth; boneless breasts work but produce a thinner result.
• Lovage is the classic ciorba herb – if you cannot find it, use an extra tablespoon of celery leaves plus parsley.
• Serve with a small spoon of hot chili paste (like ardei iute) on the side for those who like heat.

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