Tárkonyos Raguleves (Tárkonyos csirkeraguleves)
Overview
Tárkonyos raguleves is a creamy Hungarian chicken ragout soup flavoured with tarragon. Diced chicken breast or thigh is cooked with carrot, parsnip, celeriac and sometimes green peas or mushrooms in light stock until tender. The soup is thickened with sour cream mixed with a spoonful of flour, then plenty of fresh or dried tarragon is stirred in with a squeeze of lemon juice or a little vinegar. The result is pale, smooth and gently sour, with the sweet, aniseed scent of tarragon. Small dumplings called galuska are sometimes added.
History
Tarragon is used more in Hungarian cooking than in most of Central Europe, and it is especially associated with Transylvanian dishes. Ragout soups, thick with diced meat and vegetables and finished with sour cream, are a large family of Hungarian soups, and this chicken and tarragon version is one of the most popular. It is a regular of home cooking and of weekday lunch menus, where a soup is the usual first course. Lamb and turkey versions are also made.
Main ingredients
Chicken, tarragon, carrot, parsnip, sour cream, lemon. The soup is built on chicken broth with sour cream and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · More soups from Hungary
Recipe
Method
- 125 min
Simmer the chicken and vegetables in the stock for 25 minutes.
- 2
Whisk the sour cream with the flour and a ladle of hot stock.
- 35 min
Stir the mixture into the soup and simmer for 5 minutes, until slightly thick.
- 4
Add the tarragon and lemon juice.
- 5
Season and serve hot.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
