Average vote shown
Login to rate this recipe

View Comments

Paloc Soup / Paloc Leves

Added on Thu Nov 8 2007

Views 807

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

This recipe belongs to 'Soup 365'

View The Group

The Basics

• Dish: Soups
• cuisine: Hungarian
• Serves: 4
• Prep Time: 0hrs 25 mins
• Cooking Time: 2hrs 0 mins

Ingredients

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

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.