Palocleves (paloc soup)

Yield: 8 Servings

3 sl Bacon      1 md Onions; minced
2 lb Lamb lean; boned      1/4" dice
1 pn Caraway seeds      1 tb Paprika
1 ea 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 ea Bay leaf      1 pn Pepper black
3/4 c Sour cream      1 tb Parsley

flat; chopped 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