Tarragon soup with smoked pork and vegetables

Ingredients for 10 servings:

• 400 g boneless smoked pork loin
• 3 large carrots
• 1 onion(s)
• 1 clove(s) garlic
• 3 liters of water
• 2 tbsp tarragon
• 6 potatoes
• 2 cubes of beef broth
• 1 bunch of parsley
• 4 tbsp vinegar
• 3 tbsp oil
• 3 tbsp flour
• 100 ml cream
• 1 egg yolk
• 1 tbsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

a traditional soup dish from Transylvania

Peel and dice the carrots and potatoes. Slice and dice the smoked pork. Bring water to a boil. Add the onion, garlic, and beef broth. Simmer for 20 minutes. Then remove the onion and garlic and add the meat. Pre-boil the smoked pork for 10 minutes. Then add the carrots and tied parsley and cook for another 5 minutes. Add the potatoes and tarragon to the soup. Cook for another 10 minutes. Then remove the parsley. When the vegetables are tender, remove the pan from the heat. Heat oil in a saucepan. When the oil is hot, add flour and fry for 2 minutes, then set the pan aside and let cool. Dissolve the mixture with a cup of water. Stir until no lumps remain. Add the cream, egg yolk, and sour cream and mix everything well. Dissolve the roux with 2 tablespoons of the soup. Then pour the dissolved roux back into the soup. Season the soup with 3-4 tablespoons of vinegar (to taste). Add salt only if necessary. Finally, let everything simmer together for another 2 minutes.