Veal soup with peas, sour cream, and tarragon

Name: Veal soup with peas, sour cream, and tarragon - Clarisa K.
Ingredients: 500 g pea and carrot mix [frozen] 300 g boiled veal [from broth] 2 l clear veal broth with vegetables 1 diced red bell pepper 4 minced garlic cloves 1 cup sour cream 2 eggs 4 tablespoons white flour 1; juice 2 tablespoons chopped fresh tarragon salt pepper

Soups - Veal soup with peas, sour cream, and tarragon by Clarisa K. - Recipia

Veal soup with peas, sour cream, and tarragon On a chilly January day, when the weather invites you to snuggle under a blanket, there is nothing more comforting than a veal soup with peas, sour cream, and tarragon. This delicious recipe combines the rich flavors of veal with the freshness of vegetables and a splash of sour cream, offering a dish that will not only warm your soul but also delight your taste buds. Preparation time: 20 minutes Cooking time: 30 minutes Total: 50 minutes Number of servings: 4 Ingredients - 500 g mixed frozen peas and carrots - 300 g cooked veal (from broth) - 2 l clear veal broth with vegetables - 1 bell pepper, diced - 4 garlic cloves, minced - 1 cup of sour cream - 2 eggs - 4 tablespoons of white flour - 1 lemon (juice) - 2 tablespoons of fresh tarragon, chopped - Salt, pepper, to taste The story behind the recipe This soup is a classic combination that blends tradition with innovation. The origins of veal soup with peas are deeply rooted in culinary culture, prepared in various forms in many kitchens. This recipe has been passed down through generations, each adding its own personal touch. Tarragon, with its distinct flavor, is the ingredient that transforms this soup into a true delicacy. Preparing the soup 1. Preparing the broth: Start by bringing the veal broth to a boil in a large pot. Make sure the broth is clear and aromatic, as it will form the base of your soup. 2. Adding the vegetables: Once the broth has started to boil, add the frozen peas and carrot mix, the diced bell pepper, and the minced garlic. Let the vegetables simmer for 10 minutes. The flavors will meld, and the vegetables will retain their crunch. 3. Preparing the dumplings: In a separate bowl, beat the eggs with a pinch of salt until frothy. Once you achieve a slightly frothy consistency, gradually add the flour, mixing continuously. The mixture should be slightly thicker than sour cream to form the perfect dumplings. 4. Shaping the dumplings: Use a spoon to scoop portions of the egg and flour mixture, dropping them into the boiling broth. Shape the dumplings into elongated, thin forms. Carefully place them in the soup, ensuring they do not stick together. This simple trick ensures that the dumplings will detach easily and have a nice shape. 5. Finalizing the soup: After the dumplings have boiled for about 5-7 minutes, take a separate bowl and add the sour cream. Dilute the sour cream with hot broth, adding gradually to avoid curdling. Once you have a smooth mixture, pour the sour cream into the pot with the soup. Let it come to a final boil to combine the flavors. 6. Adding the tarragon: Finally, add the chopped fresh tarragon. Taste the soup and adjust with salt, pepper, and lemon juice to your liking. The lemon will add a pleasant acidity that balances the richness of the soup. 7. Serving: Before serving, divide the pieces of cooked veal into each bowl. This detail will add extra flavor and an appetizing look to the dish. Tips and useful advice - Vegetable quantities: You can customize the proportions of peas and carrots according to your preferences. You can also add other vegetables, such as celery or parsnips, for a more complex flavor. - Sour cream: Use high-fat sour cream for a creamier soup. You can substitute sour cream with Greek yogurt for a lighter option, though the taste will differ. - Tarragon: If you can't find fresh tarragon, you can use dried tarragon, but reduce the amount as the flavor is more concentrated. - Dumplings: You can experiment with various spices in the egg and flour mixture, such as nutmeg or cumin, to add extra flavor. Frequently asked questions 1. Can I use chicken instead of veal? Yes, you can replace veal with chicken, and the soup will have a lighter taste. 2. What is the best way to store the soup? The soup can be stored in the refrigerator in airtight containers for 2-3 days. It can be frozen, but it is recommended to add the sour cream after thawing to avoid separation. 3. What other side dishes go well with this soup? A slice of toasted bread or flavored croutons are excellent accompaniments to complement the soup. Combining with other recipes or drinks This soup pairs perfectly with a fresh greens salad, dressed with olive oil and balsamic vinegar. Additionally, a fresh, crusty bread will perfectly complete the meal. For a refreshing dessert, you can choose a berry tart or vanilla ice cream to balance the richness of the soup. A dry white wine or craft beer can be ideal accompaniments to enhance the culinary experience. Calories and nutritional benefits This veal soup with peas, sour cream, and tarragon offers a healthy mix of protein, fiber, and vitamins. A serving contains approximately 400-450 calories, depending on the amount of sour cream used. Veal is an excellent source of protein, while peas are rich in fiber, aiding digestion and maintaining intestinal health. Tarragon adds not only flavor but also antioxidants that can support overall health. I invite you to try this simple and delicious recipe, which will bring a touch of warmth and comfort to cold winter days. Preparing veal soup with peas, sour cream, and tarragon is a pleasant activity that will reward you with a tasty and nourishing dish, perfect to be enjoyed with loved ones!

Veal soup with peas, sour cream, and tarragon

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