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<p>Mai usor de gatit decat ciorba de burta, ciorba radauteana este apreciata chiar si de cei mai pretentiosi gurmanzi. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Se spune ca acest fel de mancare a fost inventat de o gospodina din Bucovina care a reusit sa o faca experimentand.</p>
<p>Ingrediente pentru 4,5-5 litri:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– Un piept mare de pui cu piele si os</p>
<p>– O ceapa</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>– O telina de marimea unui mar</p>
<p>– Un pastarnac</p>
<p>– O radacina de patrunjel</p>
<p>– 2-3 morcovi</p>
<p>– Un gogosar si un ardei gras rosu</p>
<p>– 3 oua</p>
<p>– 200-300 ml smantana 20% grasime</p>
<p>– Una-doua linguri otet</p>
<p>– 3-4 catei de usturoi</p>
<p>– O legatura patrunjel</p>
<p>Mod de preparare</p>
<p>Pieptul de pui se taie in doua de-a lungul si se pune la fiert intr-o cantitate suficienta de apa. Se dauga sare inca de la inceput. Dupa ce a tras primul clocot si ati cules spuma adaugati ceapa intreaga si radacinoasele taiate in bucati mari.</p>
<p>Cand au fiert atat carnea cat si legumele vor fi scoase din oala. Carnea va fi dezosata si curatata de piele, apoi va fi taiata fasii intocmai ca la ciorba de burta. </p>
<p>Albitura (telina, pastarnacul si radacina de patrunjel, optional si ceapa) vor fi puse in blender cu o cantitate suficienta de apa si vor fi pasate pana se vor transforma intr-o crema.</p>
<p>Daca nu aveti un robot de bucatarie, radacinile vor fi date printr-o sita. Fasiile de carne se vor adaauga in supa odata cu piureul de radacinoase. Morcovul se va taia rondele. Cei care prefera ca ciorba sa aiba culoarea portocalie pot pasa si morcovul. Se pun la fiert si cubuletele de gogosar si ardei copt. Pot fi folositi gogosari pusi la otet, gustul fiind chiar mai bun.</p>
<p>Smantana se amesteca bine cu galbenusul de ou (albusul nu va fi adaugat in ciorba), se pune supa fierbinte cate putin si dupa ce se subtiaza se adauga in oala. </p>
<p>Se adauga usturoiul pisat ca la mujdei si se lasa la fiert 2-3 minute. Atentie, daca usturoiul va fierbe mai mult isi va pierde gustul, daca fierbe prea putin va oxida. La final se pune otetul ( e de preferat otet de la gogosari).</p>
<p>Condimentele se pun dupa gust, dar si smantana si ouale. Cei care prefera mancarurile mai consistente, vor putea sa puna ceva mai multa smantana si pot adauga un ou, dar se poate si reduce cantitatea de smantana. Sarea, otetul si usturoiul se pun dupa gust. </p>
<p>E de preferat sa fie adaugate cu moderatie si sa fie completat gustul in timpul mesei. Patrunjelul tocat se adauga in farfurie cand e servita ciorba radauteana. Ardeiul iute nu trebuie sa lipseasca.</p>

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