Green bean soup with tarragon

Green Bean Soup with Tarragon: A Delicacy Full of Flavors and Goodness

Green bean soup with tarragon is a traditional dish that brings a touch of nostalgia to every bowl. This recipe is not only nourishing and full of vitamins but also extremely delicious. The green beans, with their crunchy texture and slightly sweet taste, blend perfectly with the fresh flavors of the vegetables and tarragon, offering a symphony of flavors in every spoonful.

Total preparation time: 1 hour
Cooking time: 40 minutes
Preparation time: 20 minutes
Number of servings: 6

Ingredients:
- 1 kg fresh or frozen green beans
- 3 carrots
- 1 large onion
- 1/2 celery root
- 3 tablespoons chopped tarragon in vinegar
- 200 ml tomato puree
- 3 tablespoons vinegar
- 4 liters water
- Salt to taste
- Chopped fresh parsley
- Sour cream (optional, for serving)

Step-by-step preparation:

1. Preparing the green beans:
Start by cleaning the green beans. Snap off the ends and remove any strings along the sides if necessary. Then, cut the beans into pieces about 3-4 centimeters long. If using frozen green beans, simply rinse them under cold running water to remove any ice.

2. Preparing the vegetables:
Peel the carrots, onion, and celery root. Cut the celery into small cubes, finely chop the onion, and grate the carrots. These vegetables will add texture and flavor to your soup.

3. Sautéing the vegetables:
In a large pot, add 4-5 tablespoons of oil and heat over medium heat. Add the chopped onion and grated carrots, sautéing until the onion becomes translucent and the carrots soften slightly, about 5-7 minutes. This process will release the flavors of the vegetables and give a richer taste to the soup.

4. Adding the beans and water:
Add the celery cubes and green beans to the pot, stirring well. Fill with 4 liters of water, then add the tomato puree and salt to taste. Use a quality tomato puree to give the soup a beautiful color and intense flavor.

5. Boiling the soup:
Cover the pot with a lid and let the soup simmer on low heat for 30-40 minutes. Stir occasionally to ensure the vegetables do not stick to the bottom of the pot. The soup is ready when the green beans are tender but still retain a crunchy texture.

6. Finalizing the soup:
Finally, add the finely chopped tarragon and vinegar. These ingredients will add a note of freshness and a slightly tangy taste. Adjust the salt to taste and let the soup simmer for a few more minutes to integrate the flavors.

7. Serving:
Green bean soup is served hot, sprinkled with chopped fresh parsley. If desired, you can add a spoonful of sour cream on top of each bowl for added creaminess.

Useful tips:
- If you prefer a more intense flavor, you can add a few fresh tarragon leaves instead of the tarragon in vinegar.
- For an extra flavor boost, you can add a few peppercorns or a bay leaf while sautéing.
- This soup pairs wonderfully with a slice of fresh bread or toasted croutons for a crunchy texture.

Nutritional benefits:
Green bean soup is rich in vitamins and minerals, providing an excellent source of fiber, plant proteins, and antioxidants. Green beans contain vitamins A, C, K, and vitamin B6, which are essential for immune system health. Additionally, tarragon has anti-inflammatory properties and is known for its beneficial effects on digestion.

Frequently asked questions:
- Can I use canned green beans?
Yes, you can use canned green beans, but make sure to rinse them well before adding them to the soup to remove excess salt.
- How can I make the soup spicier?
You can add some chopped hot pepper or chili flakes while sautéing the vegetables to give a spicier taste.
- What other ingredients can I add to the soup?
You can experiment with adding potatoes, zucchini, or even chicken to enrich the dish.

This green bean soup with tarragon is perfect for chilly days, bringing warmth and comfort to every bowl. Whether you enjoy it with family or friends, each spoonful will remind you of traditional meals filled with love and joy. Enjoy your meal!

 Ingredients: 1 kg green beans, 3 carrots, 1 large onion, 1/2 root celery, 3 tablespoons finely chopped tarragon in vinegar, 200 ml broth, 3 tablespoons vinegar, 4 liters of water, salt to taste, fresh parsley, (sour cream to taste)