This German Potato Tarragon Soup From Transylvania is a delicious comforting soup that is perfect during the winter season. The soup is made with starchy potatoes and meat, usually pork or smoked ham and it is flavored with tarragon, sour cream, and vinegar for an extra zing.
1poundmeatcould be pork shoulder, soup bones, smoked ham or ham hock, or beef
4-5medium potatoesstarchy potatoes like Idaho or Russet
1bunch fresh tarragon or 2 teaspoons dried tarragon
8cupswater
3-4tablespoonssour cream
1large egg
salt and pepper to taste
1-2tablespoonsregular vinegar or apple cider vinegar
Instructions
Cut the meat into cubes.
In a large soup pot place the meat and bones(if available) and cover with water. Add a pinch of salt.
Bring to a boil. Remove the foam that forms on top. Lower the heat and let it simmer until the meat falls off the bone, about an hour.
Meanwhile, peel and cut the potatoes into cubes.
When the meat is cooked, add the potatoes and boil them until they are soft.
Add salt and pepper to taste.
Add vinegar to taste.
Start by whisking the egg and sour cream together in a bowl. Then, gradually whisk in a few tablespoons of the hot soup, one tablespoon at a time, to the egg mixture. This gradual addition and constant whisking will gently raise the temperature of the egg mixture without cooking the egg.
Once the egg mixture is tempered, slowly whisk it back into the soup pot, stirring continuously. This gentle and careful method ensures a smooth, lump-free consistency, giving your soup that luxurious and creamy texture that's the hallmark of this traditional dish.
When soup is ready, remove it from the heat and slowly add the sour cream mixture to the pot, stirring constantly.(soup will have a creamy white texture)
Add fresh or dried tarragon to flavor the soup.
Serve hot.
Notes
Do not add the eggs and the sour cream to the soup without tempering them first with a little bit of soup from the pot. Store the containers in the refrigerator for up to 3-4 days. Reheat the soup gently on the stovetop or in the microwave, stirring occasionally. Freeze it for up to 3 months.