Hungarian Tarragon Potato Soup (Tárkonyos Krumplileves)
Servings: 4–6
This Hungarian Tarragon Potato Soup, or Tárkonyos Krumplileves, is a creamy and comforting soup made with potatoes, root vegetables, paprika, sour cream and plenty of tarragon. A splash of tarragon vinegar at the end gives it a delicious tangy finish. Simple, inexpensive and full of classic Hungarian flavor.
Servings: 4–6
Ingredients:
1 tbsp lard or neutral cooking oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 bay leaves
½ large carrot, peeled and diced
½ parsnip or parsley root, peeled and diced
400 g potatoes, peeled and cut into cubes
2 tsp dried tarragon
1 tbsp Hungarian paprika paste
1 tsp Hungarian sweet paprika
1.2 L vegetable stock
Salt, to taste
Black pepper, to taste
100 g sour cream
½ tbsp all-purpose flour
1 tbsp tarragon vinegar
Steps:
Heat the lard or oil in a large pot over medium heat. Add the onion, garlic and bay leaves and cook for about 3 minutes.
Add the carrot, parsnip or parsley root, potatoes and dried tarragon. Cook for 1–2 minutes, stirring occasionally.
Stir in the paprika paste and sweet paprika. Mix well.
Pour in the vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until the vegetables are tender.
In a small bowl, whisk together the sour cream and flour until smooth. Add a little hot broth from the soup and whisk to temper the mixture.
Slowly pour the sour cream mixture back into the soup while stirring.
Stir in the tarragon vinegar and heat gently for another minute.
Taste and adjust the seasoning if needed. Serve warm.
Notes:
For a vegetarian version, use neutral oil instead of lard. If you want a heartier soup, you can add sliced Hungarian sausage. If tarragon vinegar is unavailable, use a small amount of mild white wine vinegar instead.