Transylvanian potato borsh with smoked meat/ham

On reddit, someone posted some Transylvanian Soup

This was identified as Ciorba ardeleneasca de cartofi cu afumatura (Transylvanian potato borsh with smoked meat/ham) and a translation of the recipe was provided. Since it expires on 15 August I have archived it here

Ingredients:

• 1 kg wax potatoes
• 300-500 gr cold smoked (cured) deli meat/ham (500 gr if the meat has bones like pork ribs. We have smoked pork ribs, which are ideal)
• 1 large yellow onion
• 3 medium sized carrots
• 2 apio stocks or 1 small celeriac root
• Optional: small bell pepper, parsley root, or parsnip root
• 1 tbs sweet smoked paprika
• 200 gr tomato passata or 1 can chopped tomatoes
• 1 bunch fresh tarragon or ½ bunch fresh tarragon and ½ bunch flat leaf parsley
• 200 gr sour cream
• Salt
• Pepper
• Optional: Apple Honey Vinegar
• Optional: pickled hot peppers (like jalapeno)

Steps:

1. If the smoked/cured meat is very salty, leave it in cold water for 2-3 hours before use. Discard water.
2. In a large pot, put 4 l cold water and the smoked/cured meat and place it over medium heat. Discard the foam that will form on top. The meat should be very tender, the boiling time will depend on the cut. For a pork rib about 1 hour should suffice.
3. Remove the meat from the pot, discard any bones, and cut the meat in medium cubes.
4. In the meantime, prepare all the veggies. Celery/celeriac, carrots, and onion (and bell pepper, parsley/parsnip root if using) should be diced.
5. Peel the potatoes and cut them in 2x2 cubes. Place in cold water until use.
6. If the soup in which the meat has boiled is too greasy, remove some of the grease. If it looks okay, add the diced veggies from step 4 and bring them to a boil. Add water if needed. Once the soup is boiling add the potatoes. Once the potatoes are boiling add the cubed meat.
7. Taste before adding any salt. The cured/smoked meat is salty, and it might be enough!
8. Add the smoked paprika and stir.
9. Boil the soup until all the veggies and the potatoes are cooked through.
10. Add the tomato passata or chopped tomatoes and bring back to a boil. Taste. Add salt/pepper to taste.
11. Turn off the heat.
12. Chop the tarragon (and parsley if using) finely and add to the hot soup. Stir. Place the lid on the pot and leave to rest for about 5 minutes before serving.
13. It is served with sour cream, apple honey vinegar and pickled hot peppers on the side. Add them to taste.