Palóc Soup - {Hungarian}

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Onions - chopped finely
1 tablespoon	15ml	Paprika - a mix of sweet
		And hot according to your taste
1/4 cup	59ml	Water
1 lb	454g / 16oz	Lamb or beef - cut small cubes
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Bay leaves
1/4 teaspoon	1.3ml	Caraway seeds
1 teaspoon	5ml	Salt
2		Garlic cloves - finely minced
5 cups	1185ml	Beef stock
1 lb	454g / 16oz	Green beans - sliced into uniform
		Bite-sized lengths
1 lb	454g / 16oz	Potatoes - cut small cubes
3 tablespoons	45ml	Flour - mixed with enough
		Olive oil - to blend and pour
1/2 cup	118ml	Sour cream - whipped smooth
		Minced parsley - for garnish

Recipe Instructions

Heat the oil in a Dutch oven, then toss in onion and saute until golden brown. Sprinkle on the paprika, stir in, then add the water to release all the flavor. Cook down until the liquid has evaporated, then toss in the meat cubes. Stir in the pepper, bay leaves, caraway, salt, and garlic. Cover and simmer over medium heat for about 30 to 35 minutes. The sauce should be thick by the end.

Pour in the stock, bring to a boil, then add the potatoes and string beans, reduce heat, and simmer for 30 more minutes.

When ready to serve, have the soup at a boil and whisk in the flour-oil roux to thicken. Spoon the sour cream in -- NOT stirring, as you want the creamlets to hold their shape, not blend in -- and allow to boil for 2 to 3 minutes.

Ladle into flat soup plates and top each with minced parsley.

Serve hot to 4 people as a meal with lots of bread and, ideally, a strong red Hungarian wine.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.