Name: Hungarian Paloc Soup
Ingredients: 1 pound mutton 1" cubes; 1 pound french beans; 3-4 medium potatoes (diced); 1 small chopped onion; 1 Tbs lard; 1 tsp paprika; 1 bay leaf; pinch of ground caraway seeds; pepper and salt; 1 Tbs lard; 1 Tbs flour; 2 Tbs sour cream

Hungarian Paloc Soup

Ingredients

1 pound mutton 1" cubes
1 pound french beans
3-4 medium potatoes (diced)
1 small chopped onion
1 Tbs lard
1 tsp paprika
1 bay leaf
pinch of ground caraway seeds
pepper and salt
1 Tbs lard
1 Tbs flour
2 Tbs sour cream

Instructions

Paloc Leves. Fry the onion in 1 tablespoon lard until transparent. Remove from the heat and add paprika. Add the meat, season with pepper, salt caraway seeds and bay leaf, and add 1/3 pint water. Cover and braise slowly. When the meat is tender, add the french beans and then the potatoes, 10 minutes later. Cover with 2 cups boiling water and leave to simmer. Prepare light roux from the lard and flour, stir in the sour cream until smooth, then pour into the soup and add the sour cream.