Hargita Style Soup with Tarragon

The oil is heated and the diced meat is fried in it. Add 1 liter of beef broth or water (can be prepared from soup cubes) and cook until the meat is semi-soft. Then the chopped soup vegetables are added and cooked until soft. The egg is mixed with sour whipped cream and poured into the soup, stirring throughout. Season with tarragon vinegar or vinegar. Before serving, sprinkle parsley on the soup.

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