Romanian ciorbă, tangy pork and tarragon soup

Ingredients

• 30 ml oil
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 100 g celeriac
• 1 small zucchini (200 g)
• 600 g boneless pork shoulder
• 2000 ml water
• 2 medium potatoes (300 g)
• 40 g rice
• 2 eggs
• 100 g sour cream
• 45 ml tarragon liquid
• 5 g tarragon leaves
• 10 g parsley
• 1 teaspoon salt

Preparation

1. Peel and wash the vegetables. Cut the onion into thin strips, and the carrot, celeriac and zucchini into small cubes; peel the potatoes and cut them into small cubes too. Cut the meat into roughly 3 cm pieces. 2. Heat the oil in a pot and sauté the onion, carrot, celeriac and zucchini for 8 minutes, until softened. 3. Add the meat and 250 ml water. Bring to a boil and let it boil for about 5 minutes, then pour in another 1750 ml water and simmer over low heat for 35 minutes, until the meat is almost tender. 4. Add the potatoes and rice to the pot and cook for another 15 minutes, until the potatoes are tender and the rice is cooked. 5. Beat the eggs with the sour cream. Gradually whisk in a few ladlefuls of hot broth, then pour the mixture into the pot and let it simmer gently for 2 minutes. Turn off the heat, add the tarragon liquid, finely chopped tarragon and parsley, then season with salt.