Title: Palocleves (Paloc Soup)
Categories: Soups/stews, Lamb/mutton, Hungary, Upload, Archived
Yield: 8 Servings

3 sl Bacon
1 md Onions; minced
2 lb Lamb, lean; boned, 1/4" dice
1 pn Caraway seeds
1 tb Paprika
1 Garlic cloves; mashed
1 lb Beans, green; 1" pieces,
-fresh, not canned
2 tb Salt
1 tb Flour, all-purpose
1 tb Lard
1 lb Potatoes; peeled, diced
1/2 Bay leaf
1 pn Pepper, black
3/4 c Sour cream
1 tb 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 1/4 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 1/2 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 1/2 teaspoon salt in 1 1/2 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@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip