Potato soup with tarragon

Name: Potato soup with tarragon - Sonia K.
Ingredients: 1 kg potatoes; 4 carrots; 1 celery; 1 small onion; 3; 4 liters of water; 400 g sour cream; 2 egg yolks; 4 tablespoons oil; finely chopped lovage; 2 teaspoons dried tarragon; borscht to taste; salt; vinegar to cover the dried tarragon.

Soups - Potato soup with tarragon by Sonia K. - Recipia

Potato soup with tarragon is one of the recipes I usually prepare when I have potatoes and some vegetables on hand. It doesn't require complicated ingredients, and the process is quite simple. I love that it uses dried tarragon soaked in a bit of vinegar, which completely transforms the soup's flavor. Plus, you don't need to stay by the stove for long; just prepare the vegetables and let them simmer. Quick Info Total time: approx. 1 hour Preparation time: 20-25 minutes Cooking time: 35-40 minutes Servings: 6-8 Difficulty: easy Recipe type: traditional homemade soup Ingredients 1 kg potatoes 4 carrots 1 medium celery root 1 small onion 3-4 l water 400 g sour cream 2 egg yolks 4 tablespoons oil Fresh lovage, finely chopped 2 teaspoons dried tarragon Borscht (to taste) Salt Vinegar (enough to cover the dried tarragon) Instructions 1. Peel the potatoes, wash them, and cut them into cubes. Place them in cold water and set aside until needed. 2. Peel, wash, and grate the carrots and celery. Peel and finely grate the onion. 3. Put the 4 tablespoons of oil in a large pot. Once heated, add the carrots and celery and sauté over medium heat, stirring occasionally, until they start to soften (about 5-6 minutes). 4. Pour 3-4 liters of water over the vegetables (you can start with 3 liters and add more if necessary). Add the grated onion and a teaspoon of salt. 5. Place the dried tarragon in a glass. Pour enough vinegar over it to cover and let it soak until needed. 6. Finely chop the lovage and set it aside. 7. In a bowl, mix the sour cream with the egg yolks well. Keep the mixture at room temperature. 8. When the vegetables are cooked, add the potato cubes to the pot. Let them cook over medium heat until the potatoes are done (approximately 20 minutes). 9. Add the tarragon along with the vinegar from the glass. Pour in borscht to your taste (you can start with 200-300 ml, but it depends on how sour you like your soup). 10. Let the soup simmer for a few more minutes to combine the flavors. 11. Take a ladle of hot soup and gradually pour it over the sour cream and egg mixture, stirring continuously (to prevent the egg from curdling). Repeat until the mixture reaches the temperature of the soup. 12. Pour this mixture back into the pot, stir gently, and let the soup come to a brief boil. 13. Sprinkle the chopped lovage on top at the end, after turning off the heat. Why I Make This Recipe Often This soup is made from ingredients that almost anyone has on hand. It can be easily adapted based on what you have in the fridge and doesn’t require much attention to detail. The tarragon soaked in vinegar gives it a unique flavor, while the borscht and sour cream make it quite balanced in taste. It holds up well the next day, if there are any leftovers. Tips and Variations Tips If you’re using very sour borscht, start with less and adjust as you go. The sour cream should have at least 20% fat to avoid curdling when mixed with the hot soup. Don’t let the potatoes boil for too long after adding them, or they will break apart. If you want a clearer soup, avoid stirring too much after adding the sour cream and egg yolks. Substitutions If you don’t have borscht, you can use just the liquid from the tarragon with vinegar, and fill the rest with water. Fresh lovage can be replaced with dried if you can’t find fresh. You can use only egg yolks or skip the eggs if you have allergies. Full-fat sour cream can be substituted with cooking cream, but the taste will be less rich. Variations You can use parsley instead of lovage for a different kind of freshness. If you want a dairy-free soup, skip the sour cream and egg yolks. You can also add a bit of green onion at the end for freshness. If preferred, you can add other vegetables while sautéing (e.g., bell pepper, parsley root). Serving Ideas The soup is served hot, either plain or with homemade bread. An extra dollop of sour cream in the bowl is optional. If desired, a bit of hot pepper can be added. Frequently Asked Questions Can I use fresh tarragon instead of dried? Soaked dried tarragon has a more intense and specific flavor for this soup. You can use fresh tarragon, but use more and adjust to taste. What can I substitute for borscht if I don’t have any? You can use lemon juice or just the liquid from the soaked tarragon, but the flavor will be slightly different. The soup will still be tangy, but less distinctive. How long should I boil the potatoes so they don’t break apart? After adding the potatoes, let them cook for about 20 minutes or until tender when pierced with a fork, but don’t overcook them. Can I make the soup lighter? Yes, you can use lower-fat sour cream or omit the eggs. The soup will be lighter but will have a less creamy taste. Is it necessary to use egg yolks? No, you can skip the egg yolks, but they add creaminess to the soup. If you have dietary restrictions, it can be made without them. Nutritional Values Approximately, a serving of potato soup with tarragon (based on 8 servings/3.5 l soup) has: Calories: approx. 200-250 kcal Protein: 4-5 g Carbohydrates: 28-30 g (mostly from potatoes and vegetables) Fat: 8-10 g (from sour cream and eggs) Values may vary based on the sour cream used and how much borscht you add. Storage and Reheating Potato soup with tarragon can be stored in the refrigerator in a covered container for 2-3 days. Reheat over low heat without boiling too much to prevent the sour cream from separating. If there are leftovers the next day, the flavor actually improves. Freezing is not recommended, as the texture of the potatoes changes.

Potato soup with tarragon

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