Potato soup with tarragon

Potato soup with tarragon - A warm embrace in every spoon

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 6-8

We present you a recipe for potato soup with tarragon, a comforting dish ideal for cool days or a family meal. This simple recipe combines the flavor of fresh vegetables with the unmistakable aroma of tarragon, transforming it into a delicacy that brings smiles to the faces of loved ones.

The history of potato soup is rich and varied, but its essence remains to bring together simple yet flavorful ingredients. It is a recipe that has been passed down through generations, each adding their touch with a secret ingredient or a special technique. So, get ready to put your personal stamp on this classic recipe!

Ingredients:
- 500 g potatoes (choose starchy potatoes for a creamier texture)
- 2 medium onions (white onion is the best choice, but you can also use red onion for a sweeter taste)
- 1 tomato (fresh or canned, depending on the season)
- 1 carrot (adds sweetness and color)
- 1 zucchini (you can omit this ingredient if you don't have it on hand)
- 1 parsnip (adds a subtle and aromatic taste)
- 1 green bell pepper (for crunch)
- 1 red bell pepper (intense flavor and a splash of color)
- A piece of celery (about 100 g; adds a distinctive taste)
- 100 ml tomato juice (freshly prepared tomato juice is ideal)
- 1 liter of sour borscht (you can use store-bought borscht, but homemade is incomparable)
- A teaspoon of dried tarragon (or fresh, if available)
- Salt and thyme to taste
- Fresh parsley and lovage for garnish

Preparation:
1. The first step in preparing the soup is to prepare all the ingredients. Peel and finely chop the onion, carrot, celery, green bell pepper, and red bell pepper. Cut the potatoes into cubes about 2 cm, and the zucchini can be sliced or cubed, depending on your preference.

2. In a large pot, add 4-5 liters of cold water. Put it on the stove and let it reach boiling point. It is important to use cold water to extract all the flavors of the vegetables during cooking.

3. Once the water has started to boil, add the chopped vegetables: onion, carrot, celery, bell pepper, and parsnip. Let them boil for about 10 minutes, stirring occasionally.

4. Then, add the cubed potatoes. Cook everything over medium heat until the potatoes are tender but not too soft, about 15-20 minutes.

5. Meanwhile, in another pot, you can heat the sour borscht so that it is warm when you add it to the soup. This step is optional, but it helps maintain a constant temperature of the soup.

6. When the potatoes are almost ready, add the tomato juice and let the soup boil for a few minutes to blend the flavors.

7. It’s time to add the tarragon, thyme, and salt to taste. These herbs will give a vibrant note to the soup.

8. After all the ingredients are well integrated, remove the soup from the heat and sprinkle the freshly chopped parsley and lovage. These will bring a special freshness to the dish.

9. Serve the soup warm, alongside fresh hot peppers for those who prefer a spicy taste. You can also add a slice of fresh bread or polenta, which pairs perfectly with this comforting dish.

Practical tips:
- You can vary the ingredients according to the season. For example, add pumpkin or peas in the summer.
- If you prefer a more sour soup, you can add a few drops of vinegar or lemon juice instead of sour borscht.
- Potato soup with tarragon can be stored in the refrigerator for up to 3 days, and the flavor intensifies as it sits.
- This dish pairs perfectly with a refreshing drink, such as fruit compote or herbal tea.

Frequently asked questions:
- Can I use other vegetables instead of those mentioned?
Yes, you can experiment with your favorite vegetables. Cabbage or broccoli can be added for an extra nutrient boost.

- How can I enhance the flavor of the soup?
Adding a tablespoon of pepper paste or a drizzle of olive oil at the end can significantly improve the aroma.

- How many calories does this soup have?
A serving of potato soup with tarragon has about 150-200 calories, depending on the amount of oil or other ingredients added.

Enjoy this simple and delicious dish that will not only warm your soul but also bring joy to your table. Bon appétit!

 Ingredients: 1/2 kg potatoes, 2 onions, 1 tomato, 1 carrot, 1 zucchini, 1 parsnip, 1 green bell pepper, 1 red capia pepper, a piece of celery, 100 ml tomato juice, 1 liter of sour borscht, a teaspoon of tarragon, salt and thyme to taste, fresh parsley and lovage.

 Tags:  potato soup