In a large pot, melt the butter (or heat oil) over medium heat.
Add the onions and sauté until translucent.
Add the garlic, stirring for about 30 seconds until fragrant.
Add the diced chicken, and season lightly with salt and pepper.
Cook until the chicken pieces are no longer pink on the outside.
Step 2: Build the Soup
Stir in the carrots, parsnip, celery, and potato if using.
Sprinkle in the paprika and stir quickly (don’t let it burn).
Pour in the chicken broth and bring everything to a gentle boil.
Step 3: Simmer
Lower the heat to a simmer.
Cover the pot and cook for about 20–25 minutes, or until the vegetables are tender.
Step 4: Thicken the Soup
In a small bowl, whisk together the sour cream and flour until smooth.
Temper the mixture by adding a few spoonfuls of the hot soup into it, whisking constantly.
Then slowly stir this sour cream mixture back into the pot.
Stir well and let it simmer gently for 5–7 minutes more to thicken.
Step 5: Add Peas, Tarragon, and Finish
Add the peas and tarragon.
Simmer for another 5 minutes.
Adjust seasoning with more salt, pepper, and a dash of vinegar or lemon juice for brightness.
🥣 Serve:
Ladle the creamy, fragrant soup into bowls.
Garnish with chopped parsley and a little extra tarragon if you love the flavor.
🌟 Notes:
Tarragon gives the soup its signature slightly anise-like, fresh herbal note.
Some Hungarian versions also add a splash of white wine when cooking the chicken for even richer flavor.
You can easily substitute turkey or pork instead of chicken.
Hungarian Tarragon Ragout Soup is hearty yet light — and absolutely perfect year-round, but especially on chilly days. 🌿🍲🇭🇺
Would you like me to also share a version with homemade small dumplings (galuska) added inside? They’re very traditional and make it even more special! 🍴✨
