Palocleves

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 320 g paschal lamb shoulder, cut into 10 x 10 mm dice (1/2 inch)
• 3 tablespoons sunflower oil
• 100 g onions, finely chopped
• 1 teaspoon hungarian paprika, preferably sweet
• 1 clove garlic, crushed
• 1/4 teaspoon ground caraway
• 1 bay leaf
• salt, to your taste
• 250 g potatoes, cut into 10 x 10 mm dice (1/2 inch)
• 150 g french beans, cut into 20 mm pieces
• 1/2 cup sour cream
• 2 tablespoons plain flour
• 1 -2 tablespoon dill, finely chopped

Recipe

• 1 in a 2 quarts pot fry the onion on the hot oil until golden brown.
• 2 set aside for a short time, and then mix in the hungarian paprika, and two cups of hot water.
• 3 put back on the medium fire, add the meat dices, some salt, caraway, garlic and bay leaf, reduce the heat, and on slow fire simmer covered for about 1 and the half hours, or until the meat is tender.
• 4 continuously add water if needed.
• 5 while the meat simmers in a small pot boil the diced potatoes in some salted water (about 10-12 minutes), then set aside.
• 6 boil the french bean pieces in a cup of salted water (about 10-12 minutes) and set them aside too.
• 7 do not overcook the bean!
• 8 if you use green beans, add some bicarbonate of soda to the water to keep the fresh green color of the bean.
• 9 in a small bowl mix well the sour cream and the flour with 1/4 cup of water using a whisk.
• 10 when the meat is tender, add the potatoes and the bean with the simmering water, then mix in the sour cream thickening and simmer another 5 minutes.
• 11 if you think that the soup is too thick, mix in some hot water.
• 12 before the serving, discard the bay leaf, and sprinkle every serving with spoonful fresh, finely chopped dill.