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Potato soup with tarragon

Potato soup with tarragon


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Chop the vegetables and boil them in 4-5 liters of cold water. Add the potatoes, cut into cubes, let them cook well enough and match the taste with a little salt and borscht. Put the tomato juice, bring the soup to a boil, two, add the tarragon, thyme and finely chopped greens. Serve the soup with hot peppers.

Good appetite!


Necessary smoked new potato soup

  • 1 kg of potatoes
  • 200 gr smoked neck
  • 3-4 tomatoes
  • 1 carrot
  • 1 red bell pepper
  • 1 onion
  • 1 slice of celery (or a small Romanian celery)
  • 1 sorrel link
  • 1 bunch parsley
  • salt pepper
  • 1 tablespoon vinegar


Potato soup with tarragon

My grandfather's grandmother (I call her mama) is from Intorsura Buzaului and, from her, I learned to make this delicious tarragon potato soup. The flavors intertwine, making you want to take the next spoon, so that you want to eat 2 servings instead of one. And, because it is fasting, such a tasty recipe is undeniable. For Transylvanian potato soup, you need the following:

  • 3 onions
  • 2 carrots
  • 1 medium celery
  • 1 red bell pepper
  • 1 kg of red potatoes (my favorites)
  • 200 ml of tomato juice or 3 tablespoons of broth
  • 1/2 l of borscht or juice from 1 lemon
  • tarragon enough to catch between 2 fingers (taken from the market, in a jar)
  • olive or sunflower oil, preferably cold pressed
  • salt never tastes good

Peel a squash, grate it and squeeze the juice. Put boiling water in a large pot (6-8 l). Finely chop the onions and put them in boiling water. Add the sliced ​​carrot celery, together with the diced pepper. Leave it to boil for a few minutes, then add the diced potatoes. If the onion is cooked, more than likely, they have already boiled the rest of the vegetables. The potato boils the fastest. Add the borscht and bring to a boil once again.

Some people boil the borsch separately, but for me, it's the same thing. Add the tomato juice and bring to a boil. Season the soup with salt and, after turning off the heat, add the finely chopped tarragon. Even after you put the soup on the plate, you can sprinkle oil on top, which you prefer. And now my grandmother's soup is on your table. Grandma's health and good appetite!


Necessary smoked potato soup:

  • 1 kg of smoked fork bones or 500-700 gr ladder
  • 1 carrot
  • 1 small parsnip
  • 1 small celery
  • leek enough to replace 2 onions
  • 1 tablespoon rice
  • 800 gr-1 kg of potatoes
  • 2-3 tomatoes
  • 1 cup homemade broth
  • 1 liter of cabbage juice
  • 2 serious sprigs of thyme
  • green parsley
  • salt


Smoked soup with potatoes and tarragon

  • 350 g smoked meat (ribs, ribs)
  • 750 g potatoes
  • 1 large carrot
  • 1 large parsnip
  • 1/2 head of celery
  • 2 onions
  • 30 ml oil
  • 150 g of tomato paste
  • 150 g cream
  • 1 or
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon hot paprika (or to taste)
  • 1 teaspoon fresh tarragon or 4 tablespoons chopped pickled tarragon
  • salt

Finely chop the carrot, parsnip, celery and onion. Cut the meat into large cubes, as well as the potatoes. Put the chopped vegetables in oil in the pot and leave for two minutes. Add the smoke and leave for another 2-3 minutes, stirring occasionally. Add the paprika and mix. Add the tomato paste and mix. Add the potatoes and mix. Fill the pot (a 3 l pot) with water and simmer without a lid. When the potatoes are almost cooked, add the chopped tarragon.

When the potatoes are cooked, beat the egg and mix with the cream, and this mixture is added to the pot. Leave for a minute and taste to season properly with salt and paprika if needed.

Do not put salt from the beginning. The ham or ribs are already salted, to which is added the natural salt from the vegetables. So wait until all the flavors have intertwined and only at the end adjust the amount of salt.

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Potato soup with tarragon - fasting recipe

The simplest and fastest potato soup with fasting tarragon, video recipe with the list of ingredients, method and time of preparation, number of calories / serving, all the necessary details to make it perfect for you, at home!

The simplest, cheapest and fastest thing you can think of, when you are hungry and eat something hot, home-cooked, is the potato soup. The one in our family's recipe contains fresh or canned tarragon musai and is also soured with tarragon-flavored vinegar.

Tarragon is one of the specific Transylvanian aromas. In my kitchen, this grass came thanks to my Grandma. She had a burning passion for this flavor and used it in almost every zama. From bean soup to the smoky one and the potato juice, in its fasting or sweet variants, tarragon was indispensable. It's the aroma you can guess, without the chance to fail, that the cook who cooked the tasty zama is a Transylvanian muse, as was my dear Buna.

Of course, in a kitchen with such strong Transylvanian influences, tarragon potato soup is cooked quite frequently. Most often, however, we enjoy its "sweet" version. It also contains smoked meat and mustard with plenty of cream. You can find the sweet recipe with a click on the picture below and, if you look at it carefully, you will see that it is not much different from the one that follows. The notable differences are the meat and cream, in addition to the list of ingredients, and, obviously, the longer cooking time, because it takes some time to boil the smoke.

How can you adapt the tarragon potato soup recipe to your preferences?

If you haven't grown up with this flavor, the first encounter with tarragon may be a very pleasant surprise. It is just as possible to simply hate it. My husband is ethnically Serbian. He didn't even see this grass until he met me. In his case it was a coup de foudre, he fell in love with tarragon from the first tasting and now he takes care of the bush in the garden more like the most precious flower. He also makes sure to soak young tarragon twigs in apple cider vinegar, so that we never miss them.

Not everyone tolerates the rather special, unusual aroma of tarragon. I've met people who don't like him at all. I must tell you that no matter what the name of this recipe is tarragon potato soup, it is very easy to make it tarragon-free. Simply give up both fresh tarragon and flavored vinegar. Use only parsley or a combination of herbs to your liking. For example, it goes well with larch, dill, etc. To harden, you can sweeten the soup with plain vinegar (just choose a quality one), with cabbage juice or pickles.

It is just as easy to turn this load of Transylvanian potatoes from its fasting version into the sweet one. For a meat-free version, just add cream when serving. If you also want meat in potato soup, you can use smoked ribs, kaizer, smoked sausages, etc. Obviously, the smoking should be put from the beginning, possibly slightly browned. The meat must be boiled before adding the potatoes, towards the end. The cooking time is increased for the meat version. But for now, I say remember that we are still in Lent. Let's focus on the proposed variant, that of potato soup with fasting tarragon. You can find the video recipe by the list of ingredients.


What ingredients do we use for the Transylvanian pork tarragon soup recipe?

  • 8 carrots
  • 3 medium onions
  • 2 yellow-green bell peppers
  • 1 red bell pepper
  • 50100 gr rice
  • 3 yolks
  • 250 gr pork
  • 1 pc. adidas (pig's foot)
  • 3 tablespoons tarragon in vinegar
  • 300 gr cooking cream
  • salt to taste
  • 3 tablespoons oil

Smoked and tarragon potato soup

If you go to a restaurant in the Transylvania area, it is impossible not to find smoked and tarragon potato soup on the menu. It is one of the most popular soups in Transylvanian cuisine, it can be made with or without sm & acircnt & acircnă, and the secret ingredient that gives it flavor is tarragon. You can use any kind of smoked meat, from ribs to ribs.

  • 500 g of smoke
  • 2 onions
  • 2 carrots
  • 1 kg of potatoes
  • 1/2 celery
  • 1 tablespoon paprika
  • 200 ml liquid cream
  • salt
  • pepper
  • tarragon

Bring the smoke to a boil in a pot of water. If the smoke is salty, do not add salt to the water. Gather the foam and grease that forms on the surface. Meanwhile, cut the vegetables into cubes and leave the potatoes in cold water.

When the smoke has boiled, remove it from the pot and add the vegetables, except the potatoes. Bring to a boil, then add the diced potatoes, paprika and season with salt and pepper to taste.

The meat has cooled, so you can peel it off the bone and cut it into cubes. Put the smoke back in the pot. Leave on the fire until the potatoes are cooked.

At the end, add the liquid cream. You do not need to dissolve it because, being pasteurized, it will not be chewed during cooking.

Turn off the heat and add freshly chopped tarragon. It will give flavor to the soup, but be careful with the quantity, because it has a very strong aroma and not everyone tolerates it.

You have to see it too.


Potato soup with sour cream and tarragon

One of our favorite soups is potato soup with sour cream and tarragon, we prepare it quite often considering that it is specific to our area, somewhere in Transylvania.

Potato soup with sour cream and tarragon is the reason why we put tarragon in vinegar every year.

The vegetable mixture for the soup can be replaced with carrots and parsnips or parsley root.



Comments:

  1. Bassam

    Fly away!

  2. Berke

    Bravo, excellent phrase and is duly

  3. Harlen

    You said that correctly :)

  4. Breine

    Plausibly.



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