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Veal soup with sour cream and tarragon

Veal soup with sour cream and tarragon

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A good, good veal soup, prepared for my visiting children !!! I kept some of the juice and put noodles in it the next day. With the rest, what you see came out. Super-tasty !!!

  • 1 kg of veal with bone - more meat
  • 3 carrots
  • 2 was dafin
  • 1 red onion
  • 1 parsley root
  • 1 tablespoon grated peppercorns
  • salt
  • 1 glass of sour cream
  • 1 small red pepper
  • 3 cloves garlic
  • 2-3 tablespoons of vinegar with chopped tarragon - own production
  • green parsley
  • green onion tails

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Veal soup with sour cream and tarragon:

  1. The vegetables are cleaned and washed. Wash the meat as well.

  2. Put the meat, vegetables, bay leaves and peppercorns to boil in cold water. Sarati.

  3. I used the pressure cooker to boil. I like it because the juice remains clear.

  4. Peel a squash, grate it and chop it finely

  5. After an hour of cooking [following the rules of use], strain the juice.

  6. Cut the vegetables into cubes and put them in the soup together with the chopped garlic.

  7. For coloring I put a small red pepper cut into squares.

  8. While the juice is hot, it is enough for the pepper to burn and give a pleasant color and taste.

  9. Sour with chopped tarragon in vinegar.

  10. Dilute the cream with hot juice and add back to the soup.

  11. For freshness, add sliced ​​green onions and chopped green parsley.

  12. We put the raw green onion tails in the soup and we like it that way.

  13. The pieces of meat are eaten hot or cut into cubes and added to the soup.

  14. Taste and salt and sour if necessary.

Good appetite !!!!

Tips sites


Use a higher quality cream, even if you put less.


Dilute the cream with the hot juice and add it to the soup, so it will not become lumpy.

Pork soup with tarragon and sour cream

Pork soup with tarragon and sour cream from: eggs, fresh pork, smoked pork, potatoes, sour cream, carrot, parsnip, onion, tarragon, salt.


  • 1 or
  • 300 g fresh pork
  • 300 g smoked pork
  • 4 potatoes
  • 200 g sour cream
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • 1 tarragon link
  • salt

Method of preparation:

Cut the meat into suitable pieces and boil them in water with a pinch of salt. Remove the foam as many times as needed. Add finely chopped onion, carrot and parsnip. When the vegetables and meat are almost cooked, add the diced potatoes.

Towards the end, immerse the tarragon bond, leave it for a few minutes, then remove it. Stir in the whipped cream with the egg. Let it boil for 1-2 minutes.

Method of preparation

Wash the meat very well and boil it in 3-4 liters of water. Add boiled water along the way because the veal will boil relatively hard. When the meat is almost cooked, add the parsnips, potatoes, diced onions. Let it boil for 5-10 minutes. Add the Mexican mixture, the tomatoes and the borscht, let it boil for a few minutes and taste the salt.

Serve with sour cream, good appetite!

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice

Veal soup with sour cream and tarragon - Recipes

  • Servings : 6
  • Preparation Time: 15m
  • Cooking time: 1:30 p.m.


  • 1 kg veal tail / beef
  • 1 yellow onion, cut into large pieces
  • 1 sliced ​​carrot
  • 1 piece celery root
  • 1 red bell pepper or capsicum
  • 1 parsley root
  • 1 parsnip
  • 1 optional potato 1/2 kale or 1/2 black radish
  • 1 liter of beef soup
  • 1 tablespoon tomato paste
  • 1 cup fresh borscht
  • optional: 1 hot pepper, a handful of fresh tarragon or 2 teaspoons of dried tarragon

Method of preparation

Step 1

First of all, we will boil, in the pressure cooker, the veal together with a large onion, cut into quarters and enough water to cover the meat. I keep it boiling for about 45-60 minutes. Ever since I discovered this wonderful tool, I don't cook beef (at least) in any other way. The pressure cooker helps us to cook food much faster, in the case of beef being an almost indispensable tool (decreases the cooking time by up to 3 times).

Step 2

After the meat has boiled, we have two options: either we will use the meat with the soup left over from boiling or, because that liquid is an extra protein, we can take the meat with a spatula and the remaining soup we can strain and use later as an addition to various other foods (it is a liquid with an extraordinary aroma that can enrich the taste of stews or other beef-based foods). This time I preferred to use only the meat and the sauce to use it later.

Step 3

While the meat is cooking, prepare the vegetables. They are washed and cut into rather small cubes (that's how I like vegetables in soup). Add them in a pan with 2 tablespoons of olive oil and put them on the right heat, until they soften and get a shiny appearance. Add the tomato paste and cook for another 2-3 minutes.

Step 4

Add the veal and soup and cook for about 30 minutes until the vegetables are done (try them with a fork, to be of the consistency you want).

Step 5

5 minutes before the end, add the fresh borscht that you ask to boil before. As greens you can add a handful of larch but I personally prefer the taste of tarragon in this very fragrant and nutritious soup. Optionally, you can add a finely chopped hot pepper but I think it would be safer to serve it with, for those who wish (I put it in the soup and. I kind of had complaints :)) Also, a tablespoon of sour cream can work wonders in this already extraordinary soup! Good appetite!

Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice

Veal cutlet with pears and tarragon

Heat 50 g butter and oil in a large skillet. Put the chops in the pan and brown them on both sides. Let them simmer for 5-6 minutes. Remove the chops from the pan and keep them warm.

Meanwhile, peel the pears and cut them in half lengthwise, removing the seeds. Melt the remaining butter in a pan and drain on a paper napkin.

In the mixture of oil and butter from the pan in the car you fried the chops, add the white wine. Leave this mixture on the fire for 2 minutes, until it halves, then add the chopped tarragon and lemon juice. Add salt and pepper to taste.

Pour over the chops kept warm the sauce prepared before. Arrange a chop with sauce on each plate and distribute the pear halves evenly.
Garnish with parsley and diced red bell peppers.

Video: 11 German Stews u0026 One-Pot Dishes. German Soups. German Eintopf (June 2022).