Paloc Soup / Paloc Leves Recipe at MyDish

Paloc Soup / Paloc Leves

4 stars based on 3 reviews Rate this Recipe

Method

  • De-bone and wash the meat. Cut it into 1/2" cubes. Clean and chop the onion, saute in oil until glassy then add the meat cubes. Stir until all meat surfaces turn white, then sift on paprika. Pour a bit of water under it, spice with salt, caraway seeds, crushed garlic and cherry pepper paste. Add the bay leaf. Cook covered, over low heat until tender. Replace the water as it evaporates, by small amounts at a time. While the meat cooks, peel and cube the potatoes. Add it with the string beans to the soup.Add as much water as much soup is desired (appr. 11/4 quarts) and cook until done. Add spice to taste, thicken with smooth mixture of sour cream and flour. Boil for 1-2 minutes, add lemon juice as needed. Garnish with chopped parsley before serving.

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    Ingredients

    • 1lb(without the bones) lamb shoulder or leg
    • 1 large onion
    • 3 tbsp oil
    • 1 tbps sweet paprika
    • ?? salt
    • ½tsp  ground caraway seeds
    • 2 cloves garlic
    • 1 tsp cherry pepper paste
    • 1 bay leaf
    • 4 medium potatos
    • 10 oz fresh string beans
    • ¾ cup  sour cream
    • 1 tsp flour
    • ½ lemon
    • 1 bunch parsley

    By Views 3459  Added Thu Nov 8 2007


    Thick, meaty and complex in flavour, this traditional hungarian soup. Serve hot as a meal with bread and idally a strong hungarian red wine.

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