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Print this Recipe    Hungarian 01

Hungarian Paloc Soup
Paloc Leves

1 lb mutton 1" cubes
1 lb 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

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.

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