Palocleves (paloc soup) Recipe

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Palocleves (paloc soup)

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Eastern European, Hungarian, Lamb & Mutton, Soups & Stews, Stews

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Ingredients:

Procedures:

1	Cut the bacon into small pieces and fry in a saucepan until it releases enough fat to fry the onion.
2	Add the onion and fry for 5 minutes.
3	Put lamb in pot and add ?cup water, caraway seeds, paprica and garlic.
4	Cook covered over very low heat until done.
5	Stir often, and add a little water every now and then to prevent burning.
6	In the meantime cook cut green beans in 2 cups water with ?teaspoon salt until they are tender but still somewhat crunchy.
7	Save the cooking liquid.
8	Make a roux with flour and lard and cook it to a golden-brown color.
9	Dilute with 1 cup cold water and add to meat in pot.
10	Cook potatoes with bay leaf and ?teaspoon salt in 1 ?qts water until they are done but not soft.
11	Pour both potatoes and beans with their cooking liquid into the meat pot.
12	Add enough water to make 2 quarts.
13	Add salt to taste, about 1 tablespoon, and the pepper.
14	Bring to a slow boil and cook for an additional 10 minutes.
15	Adjust seasoning and mix in sour cream.
16	Put in soup tureen and sprinkle with parsley