Ciorbă de afumătură ca în Ardeal

Another lovely recipe from Laura Laurentiu Ciorba afumatura

1 kg smoked bacon or meat, 2 large carrots cut into cubes, 2 onions finely chopped, 75 grams of celery root, diced, 1 large bell pepper finely chopped, 4 fresh yolks, 300 grams of cream with 25% fat, 2 bay leaves, 1 large bunch of fresh tarragon, salt and pepper to taste, about 3 tablespoons of vinegar

Boil 5 liters of cold water. Add the meat and bay leaves from the beginning. Bring to the boil and with a spoon remove the foam formed. After the foam no longer forms, reduce the heat to a minimum and cover the pot with the lid, letting the meat boil over low heat. It is ready when you can pierce the meat with a fork. At this moment, remove the meat from the pot and leave it aside to cool.

Add in the boiling water the vegetables: carrots, onions, bell peppers and celery. Boil the vegetables for 10-15 minutes, until they start to soften.

Debone the smoked meat and cut into small cubes. Add it to the pot and cook with the vegetables for another 5-6 minutes.

Turn off the heat, add salt and pepper if necesary.

Put the 4 yolks in a large bowl and mix them with the cream. Add some hot soup, mix well. Pour the composition with cream and yolks over the soup left in the pot and mix well.

Add 2-3 tablespoons of good vinegar to the soup and some chopped tarragon. Serve it hot.