Pickled cucumber soup with sour cream and tarragon

Name: Pickled cucumber soup with sour cream and tarragon - Valentina P.
Ingredients: 5 potatoes; 1 carrot; 10 pickles; 1/2 celery; 1 onion; 3 cloves of garlic; 2 cups of borscht; 5 tablespoons of sour cream; 2 eggs; salt to taste; dill; tarragon; 2 tablespoons of oil

Soups - Pickled cucumber soup with sour cream and tarragon by Valentina P. - Recipia

Pickled Cucumber Soup with Sour Cream and Tarragon If you are a lover of tangy flavors and savory soups, then the recipe for pickled cucumber soup with sour cream and tarragon is just what you need! This refreshing soup, with its unique and comforting taste, perfectly blends fresh vegetables with the intense flavors of pickled cucumbers and aromatic herbs. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4-6 Ingredients you need: - 5 medium potatoes - 1 carrot - 10 pickled cucumbers (preferably small-sized) - 1/2 celery - 1 large onion - 3 garlic cloves - 2 cups of borscht (or more, depending on preference) - 5 tablespoons of sour cream (preferably fatty for a creamier taste) - 2 eggs - Salt, to taste - Fresh dill, chopped - Fresh tarragon (or dried), to taste - 2 tablespoons of oil A brief history Pickled cucumber soup is a traditional recipe that has its roots in Romanian households, where every ingredient was maximized. The pickled cucumbers, often found in grandmothers' pantries, bring a note of freshness and pleasant acidity, turning a simple soup into a true feast. Tarragon, an aromatic plant used since ancient times, perfectly complements the flavors, bringing a distinctive taste. Step by step in preparing the soup 1. Preparing the ingredients: Start by peeling the onion, carrot, potatoes, and celery. Cut the onion into small cubes, the carrot into rounds, and the potatoes into cubes or rounds, as preferred. Grate the celery for easier addition to the soup. 2. Sautéing the vegetables: In a large pot, add 2 tablespoons of oil and a little water. Heat the oil and add the chopped onion. Sauté the onion for 2-3 minutes until it becomes slightly translucent. This will add a flavorful base to your soup. 3. Adding the carrot and celery: Once the onion is sautéed, add the carrot and grated celery. Sauté for another 2 minutes to develop the flavors. 4. The potatoes and cucumbers: Add the cut potatoes and pickled cucumbers, cut into rounds or cubes. Mix the ingredients well to combine. 5. Boiling the soup: Pour enough water to cover the vegetables, then let the soup boil over medium heat. When the vegetables are almost cooked (about 15-20 minutes), you can prepare the sour cream mixture. 6. Preparing the sour cream mixture: In a bowl, beat the eggs with the sour cream and add a cup of borscht. This will add a pleasant acidity and a special taste. Also, add the crushed garlic for an intense aroma. 7. Finishing the soup: Remove the soup from the heat and carefully pour the sour cream mixture into the pot, stirring continuously to avoid curdling the eggs. At this step, you can add another cup of borscht, depending on how sour you want the soup. 8. Seasoning: Adjust the salt and add the chopped dill. Finally, add the tarragon to taste. This will give your soup an unmistakable fragrance. 9. Serving: Once the soup is ready, serve it hot, alongside a slice of homemade bread or crunchy croutons. You can garnish each serving with a little fresh tarragon for an attractive appearance. Useful tips and variations - If you prefer a spicier soup, add some chopped hot pepper or paprika. - For a vegetarian version, you can replace the borscht with fresh lemon juice, which will add a similar sour taste. - The soup can be stored in the refrigerator for the next day, and the flavors will intensify, making it even tastier. Calories and Nutritional Benefits A serving of pickled cucumber soup with sour cream and tarragon contains approximately 250-300 calories, depending on the amount of sour cream used. This soup is rich in vitamins and minerals due to fresh vegetables. Pickled cucumbers are a good source of probiotics, which help maintain a healthy gut flora. Frequently Asked Questions 1. What type of cucumbers can I use? It is recommended to use small-sized pickled cucumbers, as they have a more intense and aromatic flavor. 2. Can I use store-bought borscht? Yes, but make sure it is of good quality and preferably natural. Homemade borscht is always a better choice. 3. How can I adjust the acidity? If the soup is too sour, you can add a teaspoon of sugar to balance the taste. Serving recommendations For a perfect meal, you can accompany the soup with a fresh cabbage salad or a tomato and cucumber salad. A recommended drink would be a dry white wine, which will perfectly complement the flavors of the soup. I invite you to try this delicious recipe for pickled cucumber soup with sour cream and tarragon. Whether you serve it on a cool day or at a family meal, it will surely bring smiles to the faces of your loved ones. Enjoy!

Pickled cucumber soup with sour cream and tarragon

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