Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Palóc Soup

Monday, May 17, 2010

{soups-salads-and-salad-dressings} Palóc Soup - {Hungarian}

Palóc Soup - {Hungarian}

soups/stews

1 tablespoon olive oil
2 onions; chopped finely
1 tablespoon paprika; a mix of sweet
and hot according to your taste
1/4 cup water
1 pound lamb or beef; cut small cubes
1/2 teaspoon freshly-ground black pepper
2 bay leaves
1/4 teaspoon caraway seeds
1 teaspoon salt
2 garlic cloves; finely minced
5 cups beef stock
1 pound green beans; sliced into uniform
bite-sized lengths
1 pound potatoes; cut small cubes
3 tablespoons flour; mixed with enough
Olive oil; to blend and pour
1/2 cup sour cream; whipped smooth
Minced parsley; for garnish

Heat the oil in a Dutch oven, then toss in onion and sauté until golden
brown. Sprinkle on the paprika, stir in, then add the water to release all
the flavor. Cook down until the liquid has evaporated, then toss in the
meat cubes. Stir in the pepper, bay leaves, caraway, salt, and garlic.
Cover and simmer over medium heat for about 30 to 35 minutes. The sauce
should be thick by the end.
Pour in the stock, bring to a boil, then add the potatoes and string beans,
reduce heat, and simmer for 30 more minutes.
When ready to serve, have the soup at a boil and whisk in the flour-oil
roux to thicken. Spoon the sour cream in -- NOT stirring, as you want the
creamlets to hold their shape, not blend in -- and allow to boil for 2 to 3
minutes.
Ladle into flat soup plates and top each with minced parsley.
Serve hot to 4 people as a meal with lots of bread and, ideally, a strong
red Hungarian wine.
Comments: Thick, meaty, and complex in flavor, this traditional Hungarian
soup from the Budapest area sticks to the ribs. The caraway is a wonderful
counterpoint to the piquancy of the paprika and the cool blandness of the
sour cream.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-04-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 290 Calories (kcal); 10g Total Fat; (32% calories from fat);
8g Protein; 41g Carbohydrate; 13mg Cholesterol; 3219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings