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Veal ragout soup with tarragon

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For me, ragout soups are 'all leftovers in same pot' soups, because I can easily use everything I can find in my kitchen. Leftover meat from the day before, some chicken stock, vegetables that won't be good for anything else. Just clean everything, boil, and you can enjoy the meal. As a bonus, we can prepare it the day before we eat it.

  • 400 g cubed deer meat
  • 100 g quartered, sliced carrots
  • 100 g quartered, sliced parsley root
  • 100 g whole, washed celery root
  • 100 g potatoes, peeled, cubed
  • 1/2 pcs unpeeled, washed onion
  • 1 clove whole peeled garlic
  • 1/2 pcs whole tomato
  • 1/2 pcs deseeded half pepper
  • 2 spear parsley, fresh
  • 1 pcs bay leaf
  • 3 pcs black peppercorns
  • 3 tbsp tarragon, fresh, chopped
  • 100 g green peas
  • 800 ml water
  • 200 ml cream
  • 3 tsp salt

  1. Prepare all the vegetables.
  2. Roast the meat cubes in some oil, season it with salt, then add some water in and stew it half-cooked.
  3. Add the vegetables (except the green peas),  all the seasonings, with one tbsp tarragon, and 2tsp salt. Pour enough water to cover the ingredients and boil the soup until the meat gets soft.
  4. While boiling, put the green peas in another pot to boil. When they get soft, add the peas to the soup also.
  5. Add the rest of the tarragon and the cream and carefully boil the soup again. Note that the cream easily can curdle on high heat.
  6. Taste at the end and add some more salt if needed.

Good points

  • High in iron
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc

Preparation time: 75 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 279.25 kcal
Carbohydrates: 20.63 g
Cholesterol: 103.5 mg
Sugar: 6.26 g
Protein: 28.5 g
Fat: 8.88 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com