The homeland of dishes with tarragon is Transylvania, this versatile herb has a long tradition in the Transylvanian cuisine. Tarragon has an intense flavour that’s a unique mix of sweet anis and a mild vanilla. Care should be taken when using this spice because tarragon can easily dominate other flavors.

Tarragon ragout soup can be made with pork or chicken, choice depends on your preference. The obligatory vegetables are carrot, parsley root and celeriac; green peas, cauliflower and kohlrabi are also often added to the soup, but I prefer to use potatoes and green beans instead of them. The soup is thickened with a flour-sour cream- mustard mixture, and flavoured with a dash of freshly squeezed lemon juice in the end.