Pork Soup with Sour Cream and Tarragon

Name: Pork Soup with Sour Cream and Tarragon - Larisa P.
Ingredients: 500 g pork meat; 2 medium carrots; 1 parsnip root; 1 celery root; 3 medium onions; 1 head of garlic; 200 g sour cream; 4 egg yolks; salt; peppercorns; dried tarragon; lemon juice.

Diverse - Pork Soup with Sour Cream and Tarragon by Larisa P. - Recipia

To prepare a delicious pork soup, we start by carefully washing the pork meat, making sure to remove any impurities. Once cleaned, we place it in a large pot with enough cold water to cover it. We let the meat boil over medium heat. When the water starts to boil, we give the meat a quick boil, then throw away the water. This step is important to remove impurities and achieve a clearer and tastier soup. After discarding the water, we wash the meat again under a stream of cold water and put it back in the pot, covering it with fresh water. We put the pot on the heat and let the meat boil. After about 30-40 minutes, when the meat is half-cooked, we add the vegetables. These can be carrots, celery, peppers, or any other vegetables you prefer, diced or grated, depending on your preference. We also add some peppercorns, salt, and vegeta to taste, to enhance the flavor of the soup. We let everything boil together, stirring occasionally, to ensure the vegetables cook evenly. Once the meat is well cooked and the vegetables are soft, we take the meat out of the pot and let it cool slightly before cutting it into suitable cubes. If you prefer, the vegetables can be left as they are, but you can also puree them for a smoother consistency. In a separate bowl, we clean and crush the garlic, then mix it with the beaten egg yolks and sour cream, creating a homogeneous and creamy composition. To prevent the eggs from curdling when we add them to the soup, we take a ladle of the hot broth and mix it with the yolk composition. This will help temper the eggs, so they don’t cook too quickly. After mixing well, we pour everything back into the pot, stirring continuously. We add a tablespoon of dried tarragon, which will bring an extra flavor, and let the soup come to a boil, twice. The pork soup is now ready! It is served hot, garnished with freshly chopped parsley, alongside sour cream, for an extra flavor. Enjoy your meal!