Palocleves (paloc Soup) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 slice: Bacon,
1 medium: Onions, minced
2 lbs: Lamb, lean, boned, 1/4" dice
1 pinch: Caraway seeds,
1 tbsp: Paprika,
1 each: Garlic cloves, mashed
1 lbs: Beans, green, 1" pieces, fresh, not canned
2 tbsp: Salt,
1 tbsp: Flour, all-purpose
1 tbsp: Lard,
1 lbs: Potatoes, peeled, diced
1/2 each: Bay leaf,
1 pinch: Pepper, black
3/4 cup: Sour cream,
1 tbsp: Parsley, flat, chopped
Directions:
Cut the bacon into small pieces and fry in a saucepan until it
releases enough fat to fry the onion. Add the onion and fry for 5
minutes.
Put lamb in pot and add 1/4 cup water, caraway seeds, paprica and
garlic. Cook covered over very low heat until done. Stir often, and
add a little water every now and then to prevent burning.
In the meantime cook cut green beans in 2 cups water with 1/2
teaspoon salt until they are tender but still somewhat crunchy. Save
the cooking liquid.
Make a roux with flour and lard and cook it to a golden-brown color.
Dilute with 1 cup cold water and add to meat in pot.
Cook potatoes with bay leaf and 1/2 teaspoon salt in 1 1/2 qts water
until they are done but not soft.
Pour both potatoes and beans with their cooking liquid into the
meat pot. Add enough water to make 2 quarts. Add salt to taste, about
1 tablespoon, and the pepper. Bring to a slow boil and cook for an
additional 10 minutes.
Adjust seasoning and mix in sour cream. Put in soup tureen and
sprinkle with parsley.
MM and upload by DonW1948@aol.com / CH
Source from luhu.jp
releases enough fat to fry the onion. Add the onion and fry for 5
minutes.
Put lamb in pot and add 1/4 cup water, caraway seeds, paprica and
garlic. Cook covered over very low heat until done. Stir often, and
add a little water every now and then to prevent burning.
In the meantime cook cut green beans in 2 cups water with 1/2
teaspoon salt until they are tender but still somewhat crunchy. Save
the cooking liquid.
Make a roux with flour and lard and cook it to a golden-brown color.
Dilute with 1 cup cold water and add to meat in pot.
Cook potatoes with bay leaf and 1/2 teaspoon salt in 1 1/2 qts water
until they are done but not soft.
Pour both potatoes and beans with their cooking liquid into the
meat pot. Add enough water to make 2 quarts. Add salt to taste, about
1 tablespoon, and the pepper. Bring to a slow boil and cook for an
additional 10 minutes.
Adjust seasoning and mix in sour cream. Put in soup tureen and
sprinkle with parsley.
MM and upload by DonW1948@aol.com / CH
Source from luhu.jp