Pork soup with tarragon and sour cream

Name: Pork soup with tarragon and sour cream
Ingredients: 1 kg pork; 1/2 celery; 2 bell peppers; 200 ml sour cream; 2 egg yolks; 100 g rice; 1 onion; 2 carrots; tarragon; 3 tbsp vinegar; vegeta; pepper

Soups - Pork soup with tarragon and sour cream by Giorgiana A. - Recipia

Pork soup with tarragon and sour cream – a traditional delight Pork soup with tarragon and sour cream is a classic recipe that brings together the rich flavors of meat with the freshness of aromatic herbs. This soup is perfect for any occasion, from family meals to special events. Additionally, it is a comforting dish that will fill your home with aromas and pleasant memories. Preparation time: 20 minutes Cooking time: 1 hour Total time: 1 hour and 20 minutes Number of servings: 4-6 Ingredients: - 1 kg pork (ideally from the shoulder or leg) - 1/2 celery (about 150 g, peeled and diced) - 2 bell peppers (preferably one red and one yellow for a vibrant look) - 200 ml sour cream (you can use cooking cream or a richer one for a fuller taste) - 2 egg yolks - 100 g rice (preferably long-grain, less sticky) - 1 onion (medium, finely chopped) - 2 carrots (peeled and sliced) - Tarragon (fresh or dried, as preferred) - 3 tablespoons vinegar (can be white wine vinegar or apple cider vinegar) - Vegeta or salt (to taste) - Freshly ground pepper (to taste) Preparation: 1. Preparing the ingredients: Start by washing the pork under cold water. Then, cut the meat into cubes of about 2-3 cm. This will help the meat cook evenly. Wash and peel the vegetables: celery, bell peppers, carrots, and onion. 2. Sautéing the vegetables: In a large pot, add a bit of oil and sauté the finely chopped onion over medium heat until it becomes translucent. This is an essential step as sautéing the onion will add sweetness and depth to the soup's flavor. 3. Adding the meat: Add the pork cubes to the pot and brown them for 5-7 minutes, stirring occasionally, until the meat changes color. Here, you can add a pinch of freshly ground pepper for extra flavor. 4. Cooking the vegetables: Add the celery, carrots, and bell peppers to the pot. Mix well and let them sauté together for 5-10 minutes. This step will intensify the flavors and make your soup even tastier. 5. Boiling the soup: Add 2 liters of water over the meat and vegetable mixture. Bring to a boil and then reduce the heat to medium. Add the washed rice, Vegeta (or salt), and let it simmer for 30 minutes, covering the pot with a lid. The rice will absorb some of the meat's juices and contribute to the soup's texture. 6. Preparing the sour cream: In a separate bowl, whisk the 2 egg yolks with the sour cream, gradually adding a few tablespoons of the hot soup to temper the mixture. This trick prevents the eggs from curdling in the soup, ensuring a creamy and smooth texture. 7. Finalizing the soup: Once the rice is cooked, add the sour cream and egg yolk mixture to the pot, stirring quickly. Add the freshly chopped (or dried) tarragon and vinegar. Let the soup simmer on low heat for another 5-10 minutes to integrate the flavors. 8. Serving: Turn off the heat and let the soup rest for a few minutes. Serve the soup hot, with fresh bread croutons or a slice of polenta. Practical tips: - You can substitute the pork with chicken or turkey for a lighter version. - If you prefer a more sour soup, you can add more vinegar or try adding lemon juice. - Add a fresh tarragon leaf when serving for an elegant look and extra flavor. Calories and nutritional benefits: This pork soup with tarragon and sour cream is rich in protein due to the pork and rice, while the vegetables provide a considerable amount of vitamins and minerals. A serving of approximately 250 ml contains about 350-400 calories, depending on the amount of sour cream used. Serving ideas: - It pairs perfectly with a fresh green salad or assorted pickles. - You can accompany the soup with a light drink, such as a dry white wine or herbal tea, to complete the culinary experience. Frequently asked questions: - Can I use lean pork? Yes, but keep in mind that the final result will be less juicy. - Can the soup be frozen? Yes, but I recommend adding the sour cream and egg yolks only when serving, to preserve the texture. - Can I use other herbs? Certainly, you can experiment with dill or parsley, but tarragon brings a distinct flavor that is specific to this recipe. This soup is more than just a recipe; it is a culinary experience that will bring joy and warmth to your soul. Don't hesitate to try it and personalize it to your taste! Savor every spoonful and enjoy the moments spent around the table with your loved ones.

Pork soup with tarragon and sour cream

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