Ciorba Rădăuțeană—or simply “Ciorba Rădăuțeană”—is a beloved Romanian sour chicken soup with origins in the town of Rădăuți, Suceava County, in northern Romania. Here’s its story in English:
Origins & Invention
• Invented in the early 1970s–1980s by Cornelia Dumitrescu, a skilled cook who worked at the National Restaurant in Rădăuți. She created the soup as a lighter, more family-friendly alternative to the region’s traditional ciorbă de burtă (tripe soup), which was less popular in the north and difficult to find during Communist-era shortages .
• The innovation came from Cornelia’s husband, who requested “tripe soup that tastes like chicken.” Initially made with turkey, when turkey became scarce, she switched to chicken—and the version stuck .
Formal Recognition & Spread
• The soup was officially added to the Suceava County’s tourism cookbook on February 14, 1982, marking its formal cultural recognition .
• Its popularity exploded throughout the 1980s. In Rădăuți, daily servings shot from dozens to hundreds as word spread—and by 2007, Cornelia was honored as an Honorary Citizen of Rădăuți .
Ingredients & Distinctiveness
• Ciorba Rădăuțeană is typically made using chicken (or occasionally turkey), root vegetables (onion, carrot, parsnip, celery, red pepper), and a signature sour dressing of sour cream, egg yolks, flour, vinegar (or lemon), garlic, and tarragon .
• Its hallmark is a creamy-tangy flavor—lighter and more accessible than rich, heavy tripe soups .
Cultural Significance & Accolades
• Ciorba Rădăuțeană has garnered national and international acclaim. It ranked 14th best soup in the world by some rankings , and TasteAtlas lists it as a traditional Romanian classic .
• It remains widely served across Romania and is considered one of the top traditional Romanian soups.
In Summary
Ciorba Rădăuțeană was born out of resourcefulness during the Communist era—transforming the difficult-to-source tripe into a comforting, tangy chicken-based alternative. From its birthplace in Rădăuți, it became a nationwide favorite known for its creamy-sour broth and simple yet hearty ingredients.
#ciorba
• #romania
• #food / #instafood / #foodporn
• #mancareromaneasca (Romanian food)
• #soup
#ciorbaradauteana or #ciorbarădăuțeană
• #ciorbadepui (chicken soup)
• #ciorbadeperisoare, #ciorbadevacuta
• #romania
• #bucovina
• #radauti
• #gustos (tasty)
• #delicios
• #mancarebuna (good food)
• #sanatate (health)
• #nutritie
• #meniulzilei (daily menu)
• #pranz (lunch)
• #restaurante / #restaurant
• #delivery / #livrare
• #catering 
• #smantana (sour cream)
• #galbenus (egg yolk)
• #usturoi (garlic)
Welcome to the homely cook channel. Before we start this video, I would like to thank each and everyone who subscribed to this channel as your support inspires me to make more such incredible and informative content for you. So, keep liking the videos and share them to others so they may too join us in our journey to learn about food and its history. And if you are new here, then don’t forget to subscribe to the channel for more content. Let’s get back to this video. Have you ever tasted a soup that tells a whole story about cleverness, family, and the soul of a region? Let me introduce you to Chba Radoutana, a Romanian classic with roots as rich as its flavor. Imagine northern Romania in the 1970s. Food shortages were common and cooks had to be creative to feed and satisfy people. That’s where Cornelia Dumatrescu comes in. A talented cook at the National Restaurant in Radouti. Her husband loved chorba de bhorta, a hearty tripe soup, but tripe was hard to find. So he asked, “Can you make a tripe soup but with chicken?” Cornelia experimented first with turkey and then switched to chicken when turkey became scarce. The result, a creamy, tangy soup that would soon win the hearts and taste buds of a nation. On February 14th, 1982, Chorba Radotana officially made its way into the tourist cookbook of Suchia province. From that moment on, its popularity exploded. In Radouti, the restaurant went from dozens of bowls a day to hundreds. In 2007, Cornelia herself was recognized as an honorary citizen of Radouti. A true culinary legend. So, what makes the soup so special? It’s all in the ingredients. Think tender chicken, root vegetables like carrots, onion, and parsnip all simmered together. The real magic comes from the creamy dressing. sour cream, egg yolks, a pinch of flour, a splash of vinegar or lemon, a hint of garlic, and just a bit of teragon for that herby kick. The result is a soup that’s lighter and more approachable than the original tripe version. Creamy, tangy, and oh so comforting. But Kora Radatiana isn’t just a local favorite. It’s ranked among the best soups in the world and is proudly featured in the Taste Atlas list of Romanian classics. Today, you’ll find it on menus throughout Romania, warming hearts and bringing people together, just as Cornelia intended. So, the next time you’re craving comfort food with a twist, think of Kiorba Radotana, a soup born from cleverness, celebrated for its taste, and cherished as a Romanian treasure. Thank you for joining me on this delicious adventure. Like the video on your way out, and share it with others, and subscribe to the channel if you are new. Also, you can check out our vast library of video that will enlighten your food knowledge and comment below which dish you would like me to do a video on next. Also, hit the bell icon so you get notified about our new videos and select all in the option. See you in the next one.
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