Palocleves (paloc soup)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon |
| 1 | medium | Onions; minced |
| 2 | pounds | Lamb, lean; boned, 1/4\" dice |
| 1 | pinch | Caraway seeds |
| 1 | tablespoon | Paprika |
| 1 | each | Garlic cloves; mashed |
| 1 | pounds | Beans, green; 1\" pieces, fresh, not canned |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Flour, all-purpose |
| 1 | tablespoon | Lard |
| 1 | pounds | Potatoes; peeled, diced |
| ½ | each | Bay leaf |
| 1 | pinch | Pepper, black |
| ¾ | cup | Sour cream |
| 1 | tablespoon | Parsley, flat; chopped |
Directions
Cut the bacon into small pieces and fry in a saucepan until it releases enough fat to fry the onion. Add the onion and fry for 5 minutes.
Put lamb in pot and add ¼ cup water, caraway seeds, paprica and garlic. Cook covered over very low heat until done. Stir often, and add a little water every now and then to prevent burning.
In the meantime cook cut green beans in 2 cups water with ½ teaspoon salt until they are tender but still somewhat crunchy. Save the cooking liquid.
Make a roux with flour and lard and cook it to a golden-brown color.
Dilute with 1 cup cold water and add to meat in pot.
Cook potatoes with bay leaf and ½ teaspoon salt in 1½ qts water until they are done but not soft.
Pour both potatoes and beans with their cooking liquid into the meat pot. Add enough water to make 2 quarts. Add salt to taste, about 1 tablespoon, and the pepper. Bring to a slow boil and cook for an additional 10 minutes.
Adjust seasoning and mix in sour cream. Put in soup tureen and sprinkle with parsley.
MM and upload by DonW1948@... / CH