Potato soup with tarragon and smoked pork
Potato soup with tarragon and smoked meat I started making this soup after I came across the recipe in an old issue of a cooking magazine. I tested it a few times, especially when I felt like something hearty but not complicated. The tarragon gives it a different taste compared to regular potato soups, and the browned smoked meat makes it more filling. It doesn't require special techniques, just have a few vegetables and some vinegar-based tarragon on hand. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking time: 35-40 minutes Servings: 6 Difficulty: easy Recipe type: hearty soup, suitable for lunch or dinner Ingredients 6 large potatoes 2 carrots 2 pieces of parsnip 1 parsley root 1 small celery 3 eggs 250 g sour cream tarragon in vinegar (to taste) salt vinegar (to sour the soup, to taste) 1 teaspoon of dried thyme 250 g smoked meat, julienned and browned in a pan Preparation method 1. Clean and wash all the root vegetables – carrots, parsnip, parsley root, and celery. Cut them into suitable pieces. 2. Put the root vegetables in a large pot with enough cold water to generously cover them. Place the pot on the heat and let it boil over medium heat. 3. While the vegetables are boiling, clean and cut the potatoes into fairly large cubes, about 1.5 x 1.5 cm. 4. After the root vegetables start to soften (I usually test with a fork after 15-20 minutes), add the cut potatoes, a little salt, and the dried thyme. 5. Let everything boil until the potatoes and the other vegetables are well cooked. Do not let the potatoes crumble. 6. Meanwhile, cut the smoked meat into thin strips. Brown them in a dry pan over medium heat until they become slightly crispy and the fat drains. Set aside. 7. When all the vegetables are cooked, prepare the dressing: beat the eggs in a bowl, add the sour cream, and mix well. 8. Remove the pot from the heat and temper the soup with the sour cream and egg mixture. Gradually add a few ladles of hot broth over the sour cream and eggs, stirring continuously, then pour everything back into the pot. Mix to combine. 9. Adjust the salt and sourness with a little vinegar, to taste. 10. Add the chopped tarragon, drained of excess vinegar (the amount depends on how aromatic you want it). 11. Finally, add the browned smoked meat and mix once more in the pot. Why I make this recipe often It’s a filling and relatively quick soup for how hearty it is. The ingredients are easy to find, and the tarragon changes things up a bit compared to classic recipes. I like that you can adjust the proportions based on what you have on hand. It works well for both lunch and dinner, especially in the colder season. Tips and variations Tips - When adding the sour cream with the eggs, be careful that the soup is not too hot to avoid curdling. Tempering the mixture with hot broth beforehand helps a lot. - If you add too much tarragon, it can overpower the other flavors, so add gradually and taste. - You can adjust the vinegar at the end, after adding the sour cream, to suit your taste. Substitutions - The smoked meat can be replaced with any other smoked meat (for example, bacon), but the taste will be slightly different. - If you don’t have tarragon in vinegar, use dried tarragon, but the aroma won’t be as intense. Variations - For a lighter version, you can omit the smoked meat or use only half the amount. - If you don’t want to use eggs, you can temper the soup only with sour cream, but the final consistency will be thinner. - You can add a small onion to boil if you like the taste, but it’s not mandatory. Serving ideas - The soup is served hot, with fresh bread. - Anyone who wants can add a bit more tarragon to their bowl or a spoonful of extra sour cream. Frequently asked questions Can the soup be made without smoked meat? Yes, it can. It results in a lighter soup. The smoked meat only adds flavor and consistency, but it’s not essential. Can I use dried tarragon instead of vinegar-based? Yes, you can use dried tarragon, but the aroma won’t be as intense as the vinegar-preserved one. You can also add a little vinegar at the end to compensate. Can I use a different sour cream than the classic one? You can use lower-fat sour cream, but be careful not to curdle it when tempering. However, for consistency, a richer sour cream is preferred. Can I temper the soup without eggs? Yes, just with sour cream. The soup will be less thickened but still good. How much vinegar should I add? That depends on everyone's taste. I prefer to add a few tablespoons, taste, and add more if needed. Don’t overdo it at first. Nutritional values The values are estimates for one serving (out of a total of 6): Calories: approx. 340 kcal Protein: 10-12 g Fat: 16-18 g (from sour cream and smoked meat) Carbohydrates: 35-40 g (from potatoes and vegetables) These are just estimates, as it depends on how fatty the smoked meat is and what sour cream you use. Storage and reheating The soup can be stored in the fridge in a covered pot for up to 3 days. When reheating, do it over low heat and stir often to prevent the sour cream from sticking to the bottom. If it thickens too much, you can add a little water. I do not recommend freezing the soup, as the sour cream and eggs do not thaw well.
Preparation
We clean the root vegetables and put them to boil in cold water. When they start to soften, we add the potatoes cut into large cubes (1.5x1.5 cm), salt, and thyme, and we boil until they are well cooked. We season the soup with vinegar and sour cream mixed with egg and adjust the salt. When it is ready, we add the chopped tarragon and the browned bacon; we stir once more in the pot and ... enjoy your meal.
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