🇭🇺 Hungarian Tarragon Ragout Soup (Tárkonyos Raguleves)

Ingredients (serves 6)

For the soup:

• 1 lb (450 g) chicken breast or thighs, diced
• 1 small onion, finely chopped
• 2 carrots, sliced
• 1 parsnip, sliced (optional but traditional)
• ½ cup peas (fresh or frozen)
• ½ cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp oil or butter
• 1 tbsp flour
• 1 tsp sweet Hungarian paprika
• 1–2 tsp dried tarragon (or 1 tbsp fresh, chopped)
• 6 cups chicken broth
• ½ cup heavy cream
• 2–3 tbsp sour cream
• 1–2 tbsp lemon juice or a splash of vinegar
• Salt & black pepper to taste
• Fresh parsley (optional)

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Instructions

1. Sauté the base
   In a large pot, heat oil or butter. Add onion and cook until soft. Stir in garlic briefly.
2. Add chicken & paprika
   Add diced chicken. Season with salt and pepper. Cook until lightly browned.
   Stir in paprika (remove from heat briefly so it doesn’t burn).
3. Add vegetables
   Add carrots, parsnip, mushrooms, peas, and tarragon. Stir well.
4. Simmer
   Pour in chicken broth. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
5. Thicken the soup
   In a small bowl, mix flour with a little cold water to make a smooth paste. Stir into soup. Simmer 5 more minutes to thicken.
6. Make it creamy & tangy
   Stir in heavy cream.
   In a separate bowl, mix sour cream with a ladle of hot soup (to temper), then stir back into the pot.
7. Finish with acidity
   Add lemon juice (or a splash of vinegar) to taste — this is key! The soup should be creamy but slightly bright and tangy.
8. Adjust seasoning
   Add more salt, pepper, or tarragon if needed.