Potato soup on lamb broth with tarragon

Dishes of Georgian cuisine are interesting not only to cook; just to read them is also very exciting and informative. Therefore, I rarely deny myself the pleasure of leafing through a culinary magazine that has withered among old things, on the pages of which I met potato soup on lamb broth with tarragon. I cut out recipes for interesting food and paste them into a special notebook, where they gather dust further. Therefore, my real acquaintance with this soup took place several years after I pasted his recipe in a notebook. The most exotic ingredient is tarragon, aka tarragon, which can not always be found on sale and not everywhere. I chop the lamb brisket into pieces of 25 gr., without separating the meat from the bones, put it in a saucepan, pour water and the broth is cooked over moderate heat, and at this time I only periodically remove the foam. I peel and cut potatoes into thick rings, and chop onions finely and fry. When the meat is ready, I take it out of the broth, which I filter and put into it slices of boiled lamb, fried onion, potatoes and very finely chopped tarragon greens. I salt and pepper and cook the soup further, and when the potatoes are finally ready, you can remove them from the fire. Everyone who likes the taste of tarragon will be delighted. And this culinary recipe initially attracted me with the word "Tarragon", familiar from childhood by the name of a delicious soda. Potato soup on lamb broth with tarragon met expectations and, as it turned out, tarragon is wonderfully combined with meat.