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TRADITIONAL TRANSYLVANIAN SOUR PORK SOUP WITH TARRAGON AND SOUR CREAM

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TRADITIONAL TRANSYLVANIAN SOUR PORK SOUP WITH TARRAGON AND SOUR CREAM

TRADITIONAL TRANSYLVANIAN SOUR PORK SOUP WITH TARRAGON AND SOUR CREAM

Discover the iconic sour pork soup of Transylvania, beloved for its rich, tangy broth, tender pork, and the distinctive flavor of fresh tarragon. This hearty, creamy soup is a staple in Cluj and a must-try for anyone seeking authentic Romanian cuisine with a refreshing twist of herbs and lemon.

🕒 Prep Time: 20 min

🍳 Cook Time: 1 hour
🍰 Yields: 5 servings

Ingredients

  • 500 g pork (shoulder or breast for a fattier soup), cut into cubes
  • 70 g rice
  • 1 large carrot
  • 1 large onion
  • 1 piece celery root
  • 1 parsnip
  • 1 small parsley root
  • ½ bell pepper, diced
  • 200 ml sour cream
  • 1 heaping tbsp all-purpose flour
  • 1 generous tbsp chopped tarragon (fresh or pickled)
  • ¼ bunch fresh parsley, chopped
  • Juice of ½ lemon (or vinegar)
  • 2 tbsp oil
  • Salt and pepper, to taste

Instructions

1. Cook the Pork

  • Place pork cubes in 2 liters of cold water and bring to a boil over medium heat.
  • Skim off foam during the first 15 minutes of boiling.
  • Simmer gently for a total of 45 minutes.

2. Sauté the Vegetables

  • In heated oil, sauté finely chopped onion, grated carrot, celery root, parsley root, and parsnip along with diced bell pepper for about 10 minutes over low heat until vegetables soften slightly.

Note: The combined weight of celery, parsley root, and parsnip is about 100 g.

3. Add Vegetables to Soup

  • Add the sautéed vegetables to the pork broth along with salt (about 1 tsp) and pepper.
  • Simmer gently for another 15–20 minutes on low heat, making sure the soup does not boil.

4. Cook the Rice Separately

  • Cook rice separately until done and drain.

5. Prepare Sour Cream Mixture

  • In a bowl, whisk sour cream with flour until smooth.
  • Gradually add 5 ladlefuls of hot soup broth to the sour cream mixture, stirring continuously to temper it.
  • Slowly pour the tempered sour cream mixture back into the pot, stirring constantly to prevent curdling.

6. Finish the Soup

  • Stir in chopped tarragon and lemon juice to taste (about 2 tablespoons).
  • Continue simmering on very low heat for 10 minutes. Taste and adjust salt.

Tip: If using pickled tarragon, you can substitute lemon juice with the tarragon vinegar for acidity. Fresh tarragon can be briefly blanched before chopping and adding.

7. Add Rice and Parsley

  • Add the cooked rice and chopped fresh parsley to the soup.
  • Remove from heat and serve warm.

💡 Tips

  • Skimming foam early ensures a clear broth.
  • Temper the sour cream to avoid curdling and maintain a creamy texture.
  • Pickled tarragon adds a unique tangy flavor, but fresh works beautifully as well.
  • Keep the soup from boiling after adding the sour cream mixture to preserve its silky consistency.

🎉 Perfect For

  • Traditional Romanian family dinners
  • Comforting, herb-infused meals in colder seasons
  • Fans of creamy, tangy soups with a fresh herbal kick

📝 Final Thoughts

This Transylvanian sour pork soup with tarragon and sour cream is a hearty, aromatic dish showcasing the best of Romanian comfort food. The balance of tender pork, bright lemon, and fragrant tarragon makes it an unforgettable culinary experience. Easy to prepare and deeply satisfying, it’s a treasured classic for any table.