Potato Soup with Tarragon | Traditional and Creamy
(0)
45 min
Under an hour
Sezamo
O ciorbă ardelenească tradițională de cartofi, catifelată și aromată cu tarhon, desăvârșită cu o dresură bogată de smântână fermentată și gălbenușuri proaspete.
Preparation method
Preparing the vegetables
Peel the potatoes and cut them into medium cubes of about 2 cm, then keep them in a bowl of cold water. Peel the carrots, celeriac, onion, and red bell pepper, then finely dice them into even cubes.
In a large soup pot, heat the sunflower oil over medium heat. Add the onion, carrots, celeriac, and bell pepper, sprinkle with a pinch of salt, and sauté the vegetables for 4-5 minutes until they soften slightly and become translucent. Sprinkle in the sweet paprika powder and stir quickly for 30 seconds to prevent it from burning.
Cooking the soup
Drain the potatoes and add them to the pot with the vegetables. Pour in 2 liters of warm water and bring the soup to a boil over medium heat.
Chef's tip
If you want an even more intense flavor, you can use tarragon pickled in vinegar and add a tablespoon of the flavorful pickling brine directly into the pot at the end.
White potatoes with medium starch content hold their shape perfectly when boiled, while giving the soup a smooth and velvety texture.
25 min
Under an hour
