I made this potato soup with pork on a day when I had meat in the fridge and wanted something hearty yet easy to cook. The recipe is quite straightforward, requiring no exotic ingredients, and it works well especially if you need a filling soup for family or for several days. I had no issues with the steps, and the flavor is clearly influenced by the tarragon added at the end and the borscht added after all the vegetables have boiled.
Quick Info
Total time: about 1 hour – 1 hour and 10 minutes
Preparation time: 15-20 minutes (cleaning and chopping vegetables, meat)
Cooking time: 40-50 minutes (includes boiling and final steps)
Servings: 6-8
Difficulty: easy to medium, depending on how quickly you clean the vegetables
Recipe type: soup, main dish, lunch
Ingredients
8-10 medium potatoes
500 g pork (I used shoulder, and it works well)
4 smaller carrots
1 parsnip
1/2 bunch of fresh parsley
1 onion
1 bay leaf
2 tablespoons of magic vegetable borscht (or to taste)
200 g sour cream
1 egg
1 teaspoon tarragon in vinegar
Vegetable seasoning (to taste)
Preparation Method
1. Clean the onion, wash it, and chop it finely. Sauté the onion in a pot with a little oil over medium heat. It doesn't need to cook long, just until it softens a bit, about 2-3 minutes.
2. Cut the pork into spoon-sized pieces (not too large). Add it to the sautéed onion and let it cook for about 2 minutes, just enough to change color slightly.
3. Clean and wash the potatoes, carrots, and parsnip. Cut them into suitable pieces (cubes or slices, as you prefer). Add them to the pot over the meat and onion.
4. Pour 3.5-4 liters of water over the vegetables and meat. Add the bay leaf. Bring the pot to a boil over medium heat.
5. When it starts to boil, add the half bunch of whole parsley (not chopped) to the pot and let it boil together.
6. Let everything boil for 30-40 minutes, or until all the vegetables are cooked and the meat is tender. At the end of this time, remove the parsley and bay leaf from the pot.
7. Add 2 tablespoons of magic vegetable borscht or to taste, depending on how sour you want the soup. Let it boil for another 2-3 minutes.
8. For the finishing touch, mix the sour cream with 1 beaten egg, 1 teaspoon of tarragon in vinegar, and a little vegetable seasoning, to taste. Pour the mixture into the pot, stirring gently. Do not let it boil too much after adding the sour cream, just enough to combine everything.
9. Taste and adjust the seasoning or salt if needed.
Why I make this recipe often
I make this recipe because it's quick, uses regular pork, and you don't have to spend much time by the pot. It keeps well for two or three days in the fridge, and you can easily vary the amounts of vegetables based on what you have at home. The soup is suitable for family lunches.
Tips and Variations
Tips
If you have more time, you can boil the meat separately beforehand to make it even more tender, but it's not mandatory.
It's good not to cut the potatoes too small, so they don't break apart while boiling.
The tarragon in vinegar added at the end really changes the flavor, don't skip it if you want to feel the difference compared to a classic potato soup.
Substitutions
Pork can be replaced with thinly sliced beef shoulder, but the cooking time increases.
Magic borscht can be replaced with regular borscht or lemon juice if you don't have anything else on hand.
For those who don't use vegetable seasoning, you can just add salt and possibly a little pepper.
Variations
You can add other vegetables, like root celery or bell peppers, if you want an extra flavor boost, but the basic recipe doesn't include them.
If you don't like sour cream, you can skip the final step, but the texture and flavor will be a bit different.
You may also add a few noodles at the end for a heartier soup.
Serving Ideas
The soup is good warm, with fresh bread or hot peppers on the side.
It also works with chopped fresh parsley sprinkled on top when serving, if you prefer more greenery.
If there are leftovers, it can be reheated the next day.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, but the cooking time changes, especially for beef or chicken. Pork remains the quickest.
2. Can magic borscht be replaced?
Yes, with regular borscht or even lemon juice, but the final taste is slightly different.
3. Is tarragon necessary?
It's not mandatory, but if you have it, it's worth adding. It gives a specific flavor to the soup.
4. Can I skip the sour cream and egg?
You can, but the result will be just a little clearer in the broth and not as creamy.
5. Does it work with frozen vegetables?
It's best to use fresh potatoes, but frozen carrots and parsnips can be used if you don't have fresh ones.
Nutritional Values
Approximately per 400 ml serving:
Calories: 200-250 kcal
Protein: 10-12 g
Fat: 9-12 g (depending on meat and sour cream)
Carbohydrates: 22-28 g (mostly from potatoes and carrots)
Values are indicative and may vary depending on the meat and sour cream used.
Storage and Reheating
The soup can be stored in the fridge, covered, for 2-3 days. Reheat it over low heat, without boiling vigorously, to prevent the sour cream from curdling. If it thickens too much after cooling, add a little water when reheating. Freezing is not recommended due to the composition with sour cream.
Quick Info
Total time: about 1 hour – 1 hour and 10 minutes
Preparation time: 15-20 minutes (cleaning and chopping vegetables, meat)
Cooking time: 40-50 minutes (includes boiling and final steps)
Servings: 6-8
Difficulty: easy to medium, depending on how quickly you clean the vegetables
Recipe type: soup, main dish, lunch
Ingredients
8-10 medium potatoes
500 g pork (I used shoulder, and it works well)
4 smaller carrots
1 parsnip
1/2 bunch of fresh parsley
1 onion
1 bay leaf
2 tablespoons of magic vegetable borscht (or to taste)
200 g sour cream
1 egg
1 teaspoon tarragon in vinegar
Vegetable seasoning (to taste)
Preparation Method
1. Clean the onion, wash it, and chop it finely. Sauté the onion in a pot with a little oil over medium heat. It doesn't need to cook long, just until it softens a bit, about 2-3 minutes.
2. Cut the pork into spoon-sized pieces (not too large). Add it to the sautéed onion and let it cook for about 2 minutes, just enough to change color slightly.
3. Clean and wash the potatoes, carrots, and parsnip. Cut them into suitable pieces (cubes or slices, as you prefer). Add them to the pot over the meat and onion.
4. Pour 3.5-4 liters of water over the vegetables and meat. Add the bay leaf. Bring the pot to a boil over medium heat.
5. When it starts to boil, add the half bunch of whole parsley (not chopped) to the pot and let it boil together.
6. Let everything boil for 30-40 minutes, or until all the vegetables are cooked and the meat is tender. At the end of this time, remove the parsley and bay leaf from the pot.
7. Add 2 tablespoons of magic vegetable borscht or to taste, depending on how sour you want the soup. Let it boil for another 2-3 minutes.
8. For the finishing touch, mix the sour cream with 1 beaten egg, 1 teaspoon of tarragon in vinegar, and a little vegetable seasoning, to taste. Pour the mixture into the pot, stirring gently. Do not let it boil too much after adding the sour cream, just enough to combine everything.
9. Taste and adjust the seasoning or salt if needed.
Why I make this recipe often
I make this recipe because it's quick, uses regular pork, and you don't have to spend much time by the pot. It keeps well for two or three days in the fridge, and you can easily vary the amounts of vegetables based on what you have at home. The soup is suitable for family lunches.
Tips and Variations
Tips
If you have more time, you can boil the meat separately beforehand to make it even more tender, but it's not mandatory.
It's good not to cut the potatoes too small, so they don't break apart while boiling.
The tarragon in vinegar added at the end really changes the flavor, don't skip it if you want to feel the difference compared to a classic potato soup.
Substitutions
Pork can be replaced with thinly sliced beef shoulder, but the cooking time increases.
Magic borscht can be replaced with regular borscht or lemon juice if you don't have anything else on hand.
For those who don't use vegetable seasoning, you can just add salt and possibly a little pepper.
Variations
You can add other vegetables, like root celery or bell peppers, if you want an extra flavor boost, but the basic recipe doesn't include them.
If you don't like sour cream, you can skip the final step, but the texture and flavor will be a bit different.
You may also add a few noodles at the end for a heartier soup.
Serving Ideas
The soup is good warm, with fresh bread or hot peppers on the side.
It also works with chopped fresh parsley sprinkled on top when serving, if you prefer more greenery.
If there are leftovers, it can be reheated the next day.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, but the cooking time changes, especially for beef or chicken. Pork remains the quickest.
2. Can magic borscht be replaced?
Yes, with regular borscht or even lemon juice, but the final taste is slightly different.
3. Is tarragon necessary?
It's not mandatory, but if you have it, it's worth adding. It gives a specific flavor to the soup.
4. Can I skip the sour cream and egg?
You can, but the result will be just a little clearer in the broth and not as creamy.
5. Does it work with frozen vegetables?
It's best to use fresh potatoes, but frozen carrots and parsnips can be used if you don't have fresh ones.
Nutritional Values
Approximately per 400 ml serving:
Calories: 200-250 kcal
Protein: 10-12 g
Fat: 9-12 g (depending on meat and sour cream)
Carbohydrates: 22-28 g (mostly from potatoes and carrots)
Values are indicative and may vary depending on the meat and sour cream used.
Storage and Reheating
The soup can be stored in the fridge, covered, for 2-3 days. Reheat it over low heat, without boiling vigorously, to prevent the sour cream from curdling. If it thickens too much after cooling, add a little water when reheating. Freezing is not recommended due to the composition with sour cream.