Traditional recipes

Potato soup with tarragon

Potato soup with tarragon

We clean the vegetables and cut them into cubes. We cut the potatoes into cubes.

Heat the onion, carrot and parsley root, but do not let them turn black.

We put the soup and boil it. When the vegetables are soft, add the potatoes.

Boil for another 10 minutes.

Mix flour with sour cream, mustard and a little water, until you get a paste and add to the soup.

Let it boil for 5 minutes, add tarragon, salt and pepper, and sour with vinegar.


Potato soup with smoked and sour cream as in Transylvania

A potato soup with smoked and sour cream like in Transylvania, like the good Măriuca, better said, delicious and full of flavors.

Probably the most eaten soup in the winter season by the grandparents from Transylvania. It's true that they didn't do it with sausages and too much ham, but with bacon, but I like it much more in this version.

It is slightly sour, with the taste and aroma of smoked and garlic, served with hot peppers or "fish" as the Transylvanian hot peppers used to say, only good to keep you warm this season. But nowadays we do it less and less, probably due to the diversity, but it is welcome every time.

My grandmother used to tell her that she gives hilibe and you don't have to take my word for it, but when you go through Transylvania, you will surely find many restaurants that offer this product.

Stay together for the list of ingredients and how to prepare and then another half hour in the kitchen to finish this soup.

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Add 3 liters of water and boil for about an hour or until 80% boiled.

Put the oil, vegetables, onions and garlic in a pot and cook over medium heat for 7-8 minutes.

Add the smoked meat with the soup, potatoes, bay leaf, tarragon and simmer for 20-25 minutes or until the potatoes are cooked but not crushed. We also add the juice from pickled donuts or hot peppers.

Preparation for liezon:

In a large bowl put 5 egg yolks with cream, yogurt and mix.

We check the salt, and if necessary we add more. Be very careful, smoking can give enough salt, so no extra need is needed.


I. In about 1 1/2 -2 l of boiling water (plain or in which they boiled fresh or smoked bones together with an onion cut into quarters), add the potatoes cut into 2 cm cubes and 1/2 teaspoon of salt, letting them boil until soft (about 15 minutes). The water will be put according to the substance with which the soup will be soured, so that it is not too rare. Meanwhile, the Romanian sauce is being prepared. Mix the flour in a pan, over low heat, until it turns light brown, stirring constantly so as not to burn, then remove from the heat, adding the oil and a finely grated onion, a teaspoonful of paprika sweet, stirring all for a minute so that only in the heat of the pan the onion develops its flavor. Then add a little of the soup, stirring to form lumps, pour over the rest of the soup, add to taste, add salt, if necessary and fill the liquid with water, if necessary. After it has boiled for a few minutes, remove from the heat, add the flavors, each one a little and straighten with sour cream.

II. It can be prepared simpler and faster as follows: the oil is heated with a teaspoon of finely grated onion 1/2 minute on low heat, directly in the pot, without browning, immediately put the paprika or pepper paste and after mixing twice, quench with plain water. When it boils, put the potatoes and, after they have boiled, the flour diluted with cold water is mixed with the soup, filling with the desired sourness and with the water add a teaspoon of "Vegeta" or salt, if necessary. After boiling a few boils, remove from the heat and straighten with sour cream.


Potato soup with tarragon - Recipes

Ingredient:
1 smoked pork chop
2 carrots
1 red pepper
1 green bell pepper
1 onion
3 medium potatoes
a handful of green peas
2 bay leaves
6-7 peppercorns
1 tablespoon grated flour
1 teaspoon sweet paprika
1 teaspoon salt
oil
tarragon in vinegar and salt

Boil the pork chop together with a teaspoon of salt, peppercorns and bay leaves. Boil over medium to low heat for about an hour until the meat is almost ready.

Meanwhile, clean and wash the vegetables, chop the onion, cut the carrots into slices, the peppers into small pieces, and the potatoes into cubes. Fry the onion and carrots in a little oil for 2-3 minutes until the onion becomes translucent. Add a tablespoon of flour and a teaspoon of paprika, mix well and add to the soup. When the vegetables are half cooked, add the peppers, potatoes and a handful of frozen peas. Also now remove the ciolan, debone it, and the meat cut into pieces is put back in the soup to boil. When the potatoes are almost cooked, add the chopped tarragon (and because it is a soup where the main character is tarragon, do not hesitate to use more tarragon than usual). Also add 2 tablespoons of tarragon vinegar and season with salt if needed.


Smoked and tarragon potato soup

The kaizer is cut into thin strips and boiled in 3-4 liters of water.

When the kaizer is half cooked, add the onion and the carrot, cleaned and finely chopped. Let it boil for 10 minutes, then add the diced potatoes and the finely chopped pepper.


Separately, beat the egg well and mix with the flour.

After the vegetables have boiled, take the pot off the heat, let it rest for a while, then add the floured egg, in a wire, stirring quickly. Add the finely chopped tarragon and vinegar.


Peel and finely chop the onion, cut the carrot into small cubes. In a pot of about 4 liters, heat the oil and add the onion, carrot, smoked and peppercorns. Cover with a lid, let it simmer well, then add 2.5 liters of hot water and bring to a boil covered.

When the smoke is almost cooked, add the cleaned, washed and diced potatoes. After 20 minutes, the potatoes are boiled and the cabbage juice or borscht is added, possibly cooked separately, salt and at the end the selected parsley, washed and finely chopped. Extinguish the fire and let it sit for 5 minutes.

Beat eggs well with sour cream and mix in a bowl with a few tablespoons of soup, then slowly pour into the rest of the soup.

The 2 functions that attract me the most to the Philips Multicooker are:
- 3D heating technology thanks to which the heat acts evenly and there is no need to mix.
- the preset timer for up to 24 hours thanks to which you are free to spend time with your loved ones, while Multicooker cooks for you.

Smoked potato soup is served hot with hot peppers.


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!


Peel and finely chop the onion, cut the carrot into small cubes. In a pot of about 4 liters, heat the oil and add the onion, carrot, smoked and peppercorns. Cover with a lid, let it simmer well, then add 2.5 liters of hot water and bring to a boil covered.

When the smoke is almost cooked, add the cleaned, washed and diced potatoes. After 20 minutes, the potatoes are boiled and the cabbage juice or borscht is added, possibly cooked separately, salt and at the end the selected parsley, washed and finely chopped. Extinguish the fire and let it sit for 5 minutes.

Beat eggs well with sour cream and mix in a bowl with a few tablespoons of soup, then slowly pour into the rest of the soup.

The 2 functions that attract me the most to the Philips Multicooker are:
- 3D heating technology thanks to which the heat acts evenly and there is no need to mix.
- the timer for presetting up to 24 hours thanks to which you are free to spend time with your loved ones, while Multicooker cooks for you.

Smoked potato soup is served hot with hot peppers.


Necessary smoked 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 - Recipes

TARCHON POTATO SOUP

Ingredients for TARHON POTATO SOUP:

1 kilogram of meat (pork, ham or beef & # 259)
4 & # 82095 medium potatoes
1 bunch of fresh tarragon or 2 tablespoons of dried tarragon
8 c & # 259ni de ap & # 259
3 & # 82094 spoons sm & # 226nt & # 226n & # 259
1 egg tied
salt and pepper to taste
1 tablespoon of a wine or an apple

Instructions for TARCHON POTATO SOUP:

In a large pot of soup, place the meat in cubes and cover it with water. Add a pinch of salt.
Boil the foam that forms. Reduce the heat and let it boil for 259 minutes when the meat comes off the bone for about an hour.
Cur & # 259 & # 355a & # 355i & # 351i t & # 259ia & # 355i potato & # 238n cuburi.
When the meat is cooked, add the boiled potatoes.
Add salt, pepper and pepper.
& # 206ntr & # 8209un castron mic beat & # 355i un ou & # 351i ad & # 259uga & # 355i sm & # 226nt & # 226n & # 259. Mix well. While the soup is boiling, remove a few tablespoons of the soup from the pot and add it to the cream mixture. Mix well.
When the soup is ready, turn off the heat and slowly add the mixture of oil to the pot, stirring constantly.
Add fresh or dried tarragon or tarragon to flavor the soup.


Potato soup with tarragon

My father'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 water to boil in a large pot (6-8 l). Finely chop the onions and put them in boiling water. Add the diced 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!