Lumberjack ragout soup with tarragon
Today we will show you a Lumberjack ragout soup with tarragon, and we hope you will make it often in the chillier fall weather because this rich soup will do only good for the body. The vegetable content for the soup can be expanded and varied as desired.
Enjoy!
Zoli
Ingredients:
800 grams of pork thighs (Leg of pork)
150 grams of bacon
30 grams of pork fat, or 2 tablespoons of any kind of oil
300 grams Crimini “Brown” mushrooms
300 grams of carrots
150 grams of parsnips
1 small bunch of parsley
2 onions
3 cloves of garlic
40 grams of tomato paste
if available 2 tablespoons of the dried vegetable mixture
salt to taste
freshly ground black pepper,
2 teaspoon of paprika powder
1 teaspoon of tarragon
Thickening:
2 tablespoons of sour cream
2 tablespoons of all-purpose flour, by no means more, but rather less
a few drops of water
Dumplings (csipetke):
10 dkg of all-purpose flour
salt
1 medium-size egg (large size eggs may require 12 dkg of flour)