Sour soup with potatoes and tarragon
Tasty and Quick Soup with Pork and Vegetables
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Soup is an emblematic dish, full of stories and traditions, reminding us of family meals and the indulgence of Sunday dinners. This recipe for tasty and quick soup with pork and vegetables is perfect for days when you want to enjoy a warm bowl of comfort without spending hours in the kitchen. Here’s how to prepare it step by step, with useful tips for a delicious result.
Your basic ingredients:
- 1 carrot (about 100 g)
- 1 parsley root (about 100 g)
- ¼ celery (about 50 g)
- 4 potatoes (about 600 g)
- 300 g pork meat
- 2 liters of water
- 1 tablespoon of tomato paste
- Salt, to taste
- A bunch of fresh parsley
- 1-2 tablespoons of tarragon in vinegar (or fresh tarragon, if available)
- Optional: 1 parsnip for extra flavor
Preparing the soup step by step:
1. Preparing the ingredients: Start by cleaning the vegetables. Wash the carrot, parsley root, celery, and potatoes under a stream of cold water. Cut the vegetables into equal-sized cubes – this will ensure even cooking.
2. The meat: Rinse the pork under cold water, then cut it into cubes of about 2-3 cm. If you prefer leaner meat, you can opt for pork fillet or beef.
3. Boiling: In a large pot, add the 2 liters of water and bring to a boil. Once the water starts boiling, add the meat cubes. Let them boil for 10-15 minutes until foam forms on the surface. It’s important to remove this foam with a skimmer, so your soup will be clear and appetizing.
4. Adding the vegetables: After removing the foam, add the diced vegetables. The carrot, parsley root, celery, and potatoes will add not only flavor but also vitality to your soup. If you choose to use parsnip, now is the time to add it as well.
5. Seasoning: After the vegetables have been added, also add the tablespoon of tomato paste and salt to taste. The tomato paste will give a hint of acidity and enrich the soup's flavor.
6. Final boiling: Let the soup boil over medium heat for 15-20 minutes, until the vegetables and meat are cooked. Check with a fork if the vegetables are tender.
7. Finishing the soup: When the vegetables and meat are cooked, add the chopped parsley and tarragon (or tarragon in vinegar). These will add a fresh scent and a distinct flavor. Turn off the heat and let the soup rest for a few minutes before serving.
Serving suggestions and combinations:
This tasty soup is perfect served hot, alongside a slice of fresh bread or polenta. You can add, if desired, a splash of sour cream for extra creaminess. Additionally, a glass of dry white wine or fresh lemonade will perfectly complement the meal.
Nutritional benefits:
Soup is an excellent choice for a healthy meal. Pork meat provides quality protein, while the vegetables are rich in essential vitamins and minerals. Potatoes bring complex carbohydrates, which will give you the energy needed throughout the day. This recipe is relatively low in calories (about 300-350 kcal per serving), so you can enjoy a full bowl without worries.
Frequently asked questions:
- Can I use other types of meat? Of course! You can replace pork with chicken or turkey, and the cooking time will be similar.
- How can I adapt the recipe for vegans? You can omit the meat and add tofu or legumes, such as chickpeas or lentils, to give it a rich texture.
- What’s the secret for a more sour soup? Adding lemon juice or vinegar at the end can enhance the sour taste, and tarragon in vinegar will add a distinct note.
Possible variations:
If you want to add a surprise element, you can experiment with other vegetables, such as corn or zucchini. You can also add spices like sweet paprika or black pepper to diversify the flavors.
I wish you much success in preparing this tasty and quick soup! It will surely become a staple recipe in your kitchen, full of warmth and tradition. Enjoy every spoonful and share it with your loved ones!
Ingredients: 1 carrot, 1 parsley, a quarter of celery, 4 potatoes, water, 300 g pork pulp, salt, 1 tablespoon of tomato paste, parsley, tarragon in vinegar
