Free Recipe Palocleves (Paloc Soup)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Palocleves (Paloc Soup) Recipe
3 sl Bacon
1 md Onions; minced
2 lb Lamb, lean; boned, 1/4 dice
1 pn Caraway seeds
1 tb Paprika
1 Garlic cloves; mashed
1 lb Beans, green; 1 pieces,
-fresh, not canned
2 tb Salt
1 tb Flour, all-purpose
1 tb Lard
1 lb Potatoes; peeled, diced
1/2 Bay leaf
1 pn Pepper, black
3/4 c Sour cream
1 tb Parsley, flat; chopped
Palocleves (Paloc Soup) Preparation
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
Cooking Temperature:
Recipe Serves: 8
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