Traditional recipes

Tarragon soup

Tarragon soup

Put the spines to boil in a pot of water.

The vegetables are cleaned, washed and diced. Put to harden separately in 2-3 lg of oil and then quench with 1 l of water from the meat. When the vegetables and meat have boiled, put the rest of the juice from the meat over the vegetables, add the boiled rice separately and let it boil for a few more minutes.

Remove from the heat and allow to cool slightly. Put tarragon from the jar placed in winter and add it with tarragon vinegar (or lemon). After it has calmed down, add the cream mixed with the yolk and serve.


What ingredients do we use for the bean soup recipe?

  • 400 g beans
  • 400 g smoked meat (I used smoked ribs and smoked pork 1: 1)
  • 2 medium onions
  • 2 cloves of garlic
  • 2 carrots
  • A medium bell pepper
  • Medium celery root
  • dried thyme (not fresh)
  • Dried tarragon
  • 300 ml tomato paste
  • 2 tablespoons sweet paprika
  • 3 tablespoons vinegar
  • Salt
  • Pepper
  • Green parsley
  • 2 bay leaves.

How do we prepare smoked bean soup?

For the beginning, wash the beans very well in some water, then let them soak overnight in cold water.

The next day it is washed again and put on the fire together with the meat and bay leaves.

If you use a very salty meat, it is preferable to stay in the water for a few hours to remove from the salt. That was not the case with me.

When the soup starts to boil, froth. We collect all the foam as many times as needed, then let it boil for an hour or as long as needed.

Add the chopped vegetables, according to everyone's preference.

Add thyme, tarragon and paprika, then let it continue to boil. If the water drops, top up with hot water.

After checking if all the vegetables and meat are cooked, add the crushed garlic and tomato paste. Let it boil for another 5 minutes. At the end, adjust the taste by adding vinegar, salt and pepper.

We serve it with an onion salad.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked bean soup with tarragon or larch Transylvanian recipe


Bean soup with smoked meat? Definitely with tarragon!

What's better and better than a bean and smoked soup, flavored with tarragon and sour with vinegar? Maybe a lot, maybe nothing else, but this soup is divine. Especially if it is complemented by a sliced ​​red onion and soaked in a little salt and a pinch of apple cider vinegar with honey. If we talked about smoking and tarragon, it's clear where it comes from. Exact! From Transylvania!

Many say that bean soup (and green, and berries, but now we're talking about beans, right?), Along with potato food are most often cooked during fasting. The Transylvanians, those masters of smoking, want it not only for fasting, but also for sweet. They want it good, unique, and we all learned from them.

Although it seems a simple food, its preparation takes time, that word, everything good is done with some effort. And the story begins the night before cooking. Because the beans, chosen and washed in a water, stay to rehydrate, to swell, overnight. And also in the evening, as in a ritual, the smoking is chosen, either a ciolan, or a ladder, or a rib.

In the morning, when the beans reach the pot in which they will find their transformation, the smoked turn boils, for the time being, separately. The beans, after boiling for the first time, then change about two or three waters, and the last time they receive the import of meat, as I said, cooked separately and then chopped into pieces so as not to exceed a mouthful. And the mousse must be foamed well, so that no skin remains detached from the beans.

It must also take flavor from a few peppercorns and two or three bay leaves. They all sit there for about an hour to boil, after which come the vegetables, all cut into cubes. I mean, a big onion, a bell pepper, a couple of carrots, celery and parsnips, and you have to eat two or three finely chopped tomatoes, plus the second wave of flavors, that is, at least a tablespoon of paprika, sorry, paprika, because we're in Transylvania, vinegar, but not much, because we can add to the plate, if we want it more sour, two tablespoons of broth and two or three sprigs of thyme.

Let it boil for another 10 minutes, until we can quickly chop the star from the pot, the tarragon, and a red onion, give it a pinch of salt and a few drops of apple cider vinegar and honey.

But there is another way to make this soup. The vegetables should no longer go directly into the pot in which the beans and meat are boiled, but should be soaked on the fire in two tablespoons of oil and only then be emptied into the pot.

When it cools a little on the plate, there is only enough time to drink a brandy. And cut the bread or cold polenta. Or, because here we have another option, to reduce it as much as possible, not to be left with a lot of juice. That way, there will be no more soup on the plate, but in the pita! And whoever wants can eat too. occasion bowl.


How do I prepare the recipe for Transylvanian pork soup with tarragon?

Leave the meat in cold water for 20 minutes. Then wash well and chop the pieces.

The pork leg is cut into pieces. Boil for 5 minutes, discard the water.

Boil the meat with a teaspoon of salt in hot water. If foam forms, take foam with a spatula.

Separately, simmer the finely chopped vegetables, when they have softened, add them to the pot over the meat. Let it boil.

When the vegetables and meat are half cooked, add the rice (round grain), add salt to taste.

After the vegetables and rice are cooked, add the chopped tarragon.

In a bowl add the cream mixed with the yolks and mix very well.

When the soup is ready, leave it for a maximum of 20 minutes and set aside. We put out the fire.

Over the cream and yolk composition, add the juice gradually and mix.

Add half of the hot juice over the sour cream composition and then pour everything into the pot, stirring.

My advice

Be careful not to cheese, don't boil it anymore!

Transylvanian pork soup with tarragon can also be made with smoked meat, ribs, kaizer, chicken, back, breast or turkey. It can be served with hot peppers in vinegar or fresh. I highly recommend you try this recipe, you will definitely be impressed by the taste it has! & # 128578

Good appetite!

The recipe and the pictures belong to Mihaela Motroceanu, collaborator of the blog Pofta buena, recipes with Gina Bradea.


I try to make a good and warm soup every week. He has this habit since childhood. Then the lunch was at a fixed time and consisted of three kinds.

This soup recipe is very simple. It would be really hard not to get out.

Wash the meat and cut it into small pieces, put it to boil for about an hour and a half. Some people keep it less, I like to leave it on low heat, in peace. For the first few minutes, remove the foam until the juice is clear.
Next, boil some more water and supplement in a large pot, as the juice in which the meat boils decreases.

Celery, carrots, onions, finely chop. Potatoes and peppers - diced.

When there is half an hour left of the total cooking time, add the carrots, celery, onion. After another ten minutes, add the peppers, potatoes, peeled tomatoes, diced beef, dehydrated vegetables, season.

5 minutes before turning off the heat, add the chopped tarragon, thyme. If you like, add parsley when serving.
Other recommended recipes:


Potato soup with tarragon

Potato soup with tarragon
The other day I was in a dilemma. I didn't know what soup, soup to cook. At one point the phone rang. A familiar voice of a friend dear to us, at the other end of the line, but also of the country. He asks me about a certain recipe & # 8230, I certainly didn't have it on the blog, but that's how he gave me the idea of ​​what to cook.

I don't even know how I missed it Potato soup with tarragon not to post it on the blog until now, so dear friend, thank you for the help you gave me in deciding on the menu & # 8230 Many hugs from Oradea. If you want one soup which has meat in it similar to this, I recommend you try Transylvanian pork soup .

Ingredients Potato soup with tarragon :

600 g potatoes
300 g vegetables (carrots, parsley, celery)
1 small onion
2.5 l apart
400 g sour cream
2 egg yolks
4 tablespoons oil
5 g Finely chopped larch leaves
3 g tarragon (I used dry tarragon)
borscht to taste (I used borscht from Maggi)
enough vinegar to cover the dry tarragon

Preparation of tarragon potato soup:

We clean the potatoes, wash them and cut them into cubes. We put them aside in cold water until it's their turn. Carrots, parsley and celery are cleaned, washed and then put on a large grater. Put the onion on a fine grater and set aside.

Put 4 tablespoons of oil in a pot and heat the vegetables on a large grater until soft. Quench everything with 2.5 l of water. Add grated onion and 1 teaspoon of salt.

We put the dried tarragon in a glass and pour enough vinegar over it to cover it a little and we leave it like this until we use it. The larch leaves are cut into small pieces. Cream with egg yolks mix.

When the vegetables are cooked, add the chopped potatoes. Let it boil until they are cooked. At this point add the tarragon together with the vinegar. We also add borscht according to everyone's taste. Let it boil for another two or three minutes. From the hot soup, add to the cream and yolk mixture little by little until the mixture reaches the soup temperature and then pour it into the soup pot. Let it boil and sprinkle the finely chopped larch on top.

Have a good appetite! I enjoy cooking tasty dishes!


Bean soup with smoked meat? Definitely with tarragon!

What's better and better than a bean and smoked soup, flavored with tarragon and sour with vinegar? Maybe a lot, maybe nothing else, but this soup is divine. Especially if it is complemented by a sliced ​​red onion and soaked in a little salt and a pinch of apple cider vinegar with honey. If we talked about smoking and tarragon, it's clear where it comes from. Exact! From Transylvania!

Many say that bean soup (and green, and berries, but now we're talking about beans, right?), Along with potato food are most often cooked during fasting. The Transylvanians, those masters of smoking, want it not only for fasting, but also for sweet. They want it good, unique, and we all learned from them.

Although it seems a simple food, its preparation takes time, that word, everything good is done with some effort. And the story begins the night before cooking. Because the beans, chosen and washed in a water, stay to rehydrate, to swell, overnight. And also in the evening, as in a ritual, the smoking is chosen, either a ciolan, or a ladder, or a rib.

In the morning, when the beans reach the pot in which they will find their transformation, the smoked turn boils, for the time being, separately. The beans, after boiling for the first time, then change about two or three waters, and the last time they receive the import of meat, as I said, cooked separately and then chopped into pieces so as not to exceed a mouthful. And the mousse must be foamed well, so that no skin remains detached from the beans.

It must also take flavor from a few peppercorns and two or three bay leaves. They all sit there for about an hour to boil, after which come the vegetables, all cut into cubes. I mean, a big onion, a bell pepper, a couple of carrots, celery and parsnips, and you have to eat two or three finely chopped tomatoes, plus the second wave of flavors, that is, at least a tablespoon of paprika, sorry, paprika, because we're in Transylvania, vinegar, but not much, because we can add to the plate, if we want it more sour, two tablespoons of broth and two or three sprigs of thyme.

Let it boil for another 10 minutes, until we can quickly chop the star from the pot, the tarragon, and a red onion, give it a pinch of salt and a few drops of apple cider vinegar and honey.

But there is another way to make this soup. The vegetables should no longer go directly into the pot in which the beans and meat are boiled, but should be soaked on the fire in two tablespoons of oil and only then be emptied into the pot.

When it cools a little on the plate, there is only enough time to drink a brandy. And cut the bread or cold polenta. Or, because here we have another option, to reduce it as much as possible, not to be left with a lot of juice. That way, there will be no more soup on the plate, but in the pita! And whoever wants can eat too. the occasion bowl.


Secrets for a delicious tarragon lamb soup

Before you put the pieces of lamb to the boil, fry them in a little olive oil and a little smoked paprika to catch a crust, then put them to boil. The aroma will be better and more intense.

Choose a fresh and young meat. It should be pink.

You can add lamb organs, and if you don't like them, take them out at the end. They will add flavor to your soup.

Use a fatty cream to make a tasty soup.

Use fresh yolks and oranges, which will give a beautiful color to the dish.

Add 2 bay leaf leaves to the soup pot for flavor.

Use multi-colored pepper to grind on the spot. It will have a more intense aroma.


What is tarragon and what else can you use it for

Tarragon is a perennial plant with aromatic leaves used as a spice. It is used in steaks, soups or stews. The leaves can be used green, fresh or dried and chopped.

You can use tarragon in salads or to marinate several types of meat such as beef, lamb, pork or rabbit.

Tarragon is widely used in French cuisine, especially as part of the mixture of & # 8222fine herbs & # 8221, in béarnaise sauce, as well as with chicken, fish and vegetables. Because the leaves are so tender, they can be mixed with other salad greens or sprinkled over a ready-made dish, just like we do with parsley.

Tarragon is a strong plant and should be used sparingly. If you put too much, it can spoil the taste of the food, becoming too strong and hiding the other tastes.

Tarragon is used to treat digestive problems, poor appetite, water retention and toothache. In food and beverages, it is used as an aromatic plant.


Video: Tarragon Soup (December 2021).