Hungarian Palc Soup
Ingredients:
800 g shoulder (of mutton); 1 dl oil; 3 onions; 500 g peeled potatoes; 500 g deep frozen French beans; a clove of garlic; a piece of bay leaf; a bunch of parsley; a big cup of sour cream; 3 dl white table wine; 1 lemon; sweet and hot paprika, caraway seeds, paprika paste, flour; 2 litres broth (from cube), salt
Preparation:
Wash the shoulder, remove its membranes and cut it into small cubes. Heat the oil, sprinkle peeled, washed and finely cut onion into it and saute until golden brown. Peel the garlic, mash it and add it to the onion with caraway seeds, a bit of paprika paste and the sweet and hot paprika. Add the shoulder cut into cubes, sprinkle with salt and roast for half an hour under lid. From time to time add some broth. While the meat is being cooked, peel the potato and add it to the lard with the deep frozen French beans and add the remaining broth. Sprinkle with salt, add the bay leaf and simmer over medium heat. Stir the sour cream with flour and add it to the boiling soup with the table wine. Allow it to boil for a short time, top it with the prepared finely cut parsley, add a bit of lemon juice and serve it with home-made dumplings.
997 kcal/serving, 4187 kJ
Preparation time: 45 minutes
