In the first step, prepare all the ingredients. Clean the vegetables, cut the carrots and parsley root, dice up the potatoes, cut the celery root into larger chunks, and peel the onion and leave it in whole. Dice up the meat into smaller pieces too.

Add 2 tbsp of vegetable oil and 1 ½ tbsp of butter to a large pot. Add carrots and parsley roots, and cook them over high heat for 2-3 minutes.

Pour 12 cups (3 liters) of cold liquid onto the vegetables: use chicken broth, vegetable broth or water, see below the recipe.

Add the diced meat, onion and celery.

Bring it to a boil and cook for 10 minutes. Remove any foam.

Add the potatoes and flavor with salt. Cook on low heat for another 10 minutes.

Add the green peas and cook for another 5 minutes.

Meanwhile, prepare the sour cream and flour to thicken the soup. For this mix 2/3 cups (150 ml) of sour cream with 3 heaped tbsp flour in a bowl. Add 4/5 cup (200 ml) heavy cream.

Remove the pot from the oven. Pour 1-2 ladles of the soup onto the sour cream mixture. Stir well, so it doesn’t have any clumps. Pour the mixture back into the soup. Stir.

Place the pot back over medium heat, and flavor the soup with 6 tbsp dried tarragon, ground pepper, and 4 teaspoons of lemon juice.

Bring it to a boil, and cook for another 1-2 minutes, until the flour is cooked.

You can serve your chicken tarragon soup immediately, or store in the fridge for a couple of days.