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Palóc leves (Mutton soup) (HC)
From Cookipedia
The Palóc were a tribe of people of Slovak origin who settled in north-eastern Hungary which where this soup originates.
Hungarian recipes
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Ingredients
- 2 lbs [900 g] mutton
- 9 oz [250 g] onions
- 2 gills [285 ml] sour cream
- Green (French) beans
- Potatoes
- A bay leaf
- Paprika, salt, caraway seed
- [A little flour]
Method
- Chop and fry the onions a delicate brown, season with paprika.
- Cut the mutton in cubes, wash and put it into the saucepan with the fried onions.
- Season with a pinch of crushed caraway-seedn and a bay leaf and stew slowly.
- Cut the potatoes in cubes, the green beans in small pieces, and cook each separately in salted water.
- When the vegetables are ready pour them, with the water they were boiled in, over the stewed meat, until the soup is the consistency of gulyás [goulash].
- Thicken with the sour cream in which a little flour has been mixed.
Chef's notes
Add as many or as few potatoes and beans as you like, but a rough guide would be about 1 medium potato and about 5-6 oz [140-170 g beans per person. --JuliaBalbilla 08:23, 10 January 2009 (UTC)
