Palocleves (paloc soup)

Yield: 8 Servings

Measure 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

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

Similar recipes