Palocleves

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Janos gundel, who was the founder of the gundel dynasty, created this soup recipe for kalman mikszath, when the hungarian famous writer once asked him

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Steps

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In a 2 quarts pot fry the onion on the hot oil until golden brown.

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Set aside for a short time , and then mix in the hungarian paprika , and two cups of hot water.

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Put back on the medium fire , add the meat dices , some salt , caraway , garlic and bay leaf , reduce the heat , and on slow fire simmer covered for about 1 and the half hours , or until the meat is tender.

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Continuously add water if needed.

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While the meat simmers in a small pot boil the diced potatoes in some salted water , then set aside.

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Boil the french bean pieces in a cup of salted water and set them aside too.

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Do not overcook the bean !.

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If you use green beans , add some bicarbonate of soda to the water to keep the fresh green color of the bean.

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In a small bowl mix well the sour cream and the flour with 1 / 4 cup of water using a whisk.

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When the meat is tender , add the potatoes and the bean with the simmering water , then mix in the sour cream thickening and simmer another 5 minutes.

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If you think that the so.

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Ingredients

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lamb shoulder, sunflower oil, onions, hungarian paprika, garlic, ground caraway, bay leaf, salt, potatoes, beans, sour cream, plain white flour, dill