Smoked meat soup with sour cream and tarragon

Name: Smoked meat soup with sour cream and tarragon - Natalia K.
Ingredients: Ingredients: 1 kg smoked pork ribs; 2 bell peppers; 1 small celery root; 1 parsnip; 2 carrots; 3 potatoes; 1 onion; 4 egg yolks; 400 g sour cream; dried tarragon; 2 liters of homemade borscht; salt and white pepper.

Soups - Smoked meat soup with sour cream and tarragon by Natalia K. - Recipia

Smoked Meat Soup with Sour Cream and Tarragon Welcome to our kitchen! Today I invite you to discover a classic recipe, full of flavors and history – smoked meat soup with sour cream and tarragon. This soup is a true culinary delight, perfectly blending the intense taste of smoked meat with the creaminess of sour cream and the aromatic note of tarragon. It’s perfect for a family meal, but also for special moments when you want to impress. Smoked meat soup has deep roots in culinary tradition, being a dish that brings together simple yet characterful ingredients. The smoked meat, a key ingredient, not only provides an unmistakable taste but also an aroma that will fill your home with an inviting fragrance. Tarragon, on the other hand, adds a fresh and slightly tangy note that perfectly complements the soup. So let’s begin our journey into the world of flavors! Preparation Time - Prep time: 20 minutes - Cooking time: 1 hour and 30 minutes - Total time: 1 hour and 50 minutes - Servings: 6 Ingredients - 1 kg smoked pork ribs - 2 bell peppers (red and green) - 1 small celery root - 1 parsnip - 2 carrots - 3 potatoes - 1 onion - 4 egg yolks - 400 g sour cream - 2 liters homemade borscht - Dried tarragon (2 tablespoons) - Salt and white pepper, to taste Preparation Method 1. Preparing the ingredients Start by washing the smoked ribs well under warm running water. This step not only helps remove impurities but also enhances the final taste. Cut the ribs into smaller pieces for easier serving. Peel the vegetables: bell peppers, celery, parsnip, carrots, and potatoes. Cut them into small cubes for even cooking. 2. Boiling the smoked meat Place the smoked ribs in a large pot with 4 liters of water. Bring the water to a boil and let it simmer for about 30 minutes, until the meat starts to soften. This boiling time will help extract flavors from the meat, enriching the soup. 3. Adding the vegetables After the ribs have boiled, add the chopped vegetables (bell peppers, celery, parsnip, and carrots) to the pot. Let them simmer together for another 15-20 minutes, until they become slightly tender but not fully cooked. It’s important to maintain the texture of the vegetables, so they provide a pleasant contrast in the soup. 4. Preparing the borscht In another pot, bring the borscht to a boil. When the vegetables in the pot with smoked meat are nearly cooked, add the hot borscht to the pot. This step will give the soup its specific acidity and complete the flavors. 5. Dressing the soup In a separate bowl, mix the egg yolks with sour cream, salt, and white pepper, to taste. To prevent the egg yolks from curdling, add a ladle of hot soup to the sour cream mixture, stirring constantly. Then, pour this mixture into the pot with the soup, gently stirring to integrate the ingredients well. 6. Finalizing the dish Sprinkle 2 tablespoons of dried tarragon into the soup and let it simmer for another 5 minutes. This step will allow the flavors to combine harmoniously. Finally, taste the soup and adjust with salt and pepper, if necessary. Your soup is now ready to be served! Serving Suggestions Smoked meat soup with sour cream and tarragon is delicious served hot, alongside fresh bread or polenta. You can garnish it with a few fresh tarragon leaves for a more elegant look and added aroma. Additionally, you can drizzle some extra virgin olive oil for an extra flavor boost. Useful Tips - Use quality smoked meat, preferably homemade, for an authentic taste. - If you want a lighter version, you can replace the sour cream with Greek yogurt. - You can also add other vegetables, such as zucchini or leeks, to diversify the soup. Nutritional Information This smoked meat soup is rich in protein due to the pork and egg yolks. Additionally, the vegetables provide an important supply of vitamins and minerals, contributing to a balanced diet. One serving (approximately 300 ml) contains about 350 calories. Frequently Asked Questions Can I use another type of smoked meat? Yes, you can use smoked chicken or turkey for a lighter version, but the taste will be different. Is the soup suitable for freezing? Yes, the soup can be frozen, but it is recommended to do so without sour cream. Add the sour cream only when serving to maintain the texture. What other dishes can it be paired with? This soup pairs perfectly with a summer salad, but also with a platter of cheeses or cold cuts. Conclusion Smoked meat soup with sour cream and tarragon is not just a tasty dish, but also a symbol of culinary tradition. A recipe that combines flavors, colors, and textures, offering a true feast for the senses. I wish you to try it with pleasure and enjoy every bite with your loved ones! Enjoy your meal!

Preparation

Preparation method: I washed the scaricica under a stream of warm water and then cut it into pieces. I boiled the smoked meat in 4 liters of water, and when I saw it starting to soften, I added the finely chopped root vegetables. After a few boils, I added the rest of the vegetables. I brought the bors to a boil and added it to the pot when the vegetables were al dente. The egg yolks were mixed with sour cream, salt, and white pepper. I poured a ladle of soup over this mixture and then poured it into the pot. Done, now I have seasoned the wonderfully aromatic soup. In the end, I sprinkled 2 tablespoons of tarragon, and after a boil, I closed it. For all food lovers, enjoy your meal! :)

Smoked meat soup with sour cream and tarragon

Preparation

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