Radauti (pronounced rah:dah:utzi) is a small town in Romania, Eastern Europe. This soup is actually the lighter and "tidy"er version of another soup: tripe soup, which is very popular all throughout Romania. The main difference is that in stead of cow tripe, you use plain lean chicken breast meat.
INGREDIENTS (for a medium pot):
1/4 celery root;
1 parsnip root;
1 chicken breast, no skin;
1 cup sour cream;
2 egg yokes;
3-4 tablespoons vinegar;
salt, pepper, soup condiment.
HOW TO MAKE:
Peel clean all the vegetables and put them to boil in a medium pot filled 3/4 with water. When I say all the veggies, I do mean all, onion left whole, do not chop. You can chop up one carrot into round little slices, but not the other veggies. Put the chicken breast meat in too, at the same time, and let it all boil for 20 mins to half an hour, skimming the foam off the top. Don't forget to salt it a little. You will adjust it later. After half an hour boil, take out everything but the little slices of carrot (if you decided to make them). The broth that resulted should be rather clear.
Cut the meat into bite size chunks and throw it back into the boiling pot. Throw the rest of the vegetables away. Let boil for another 10 to 20 minutes. In the mean time, blend together in a cup the sour cream, and the egg yokes with a little water. Add it to the soup in the pot while mixing continuously with a spoon. At the end adjust for condiments and add 3 or 4 tablespoons vinegar. Enjoy with or without more cream, a little crushed garlic or a hot pepper on the side!