Best Palócleves Lamb Soup With Sour Cream Recipe 485 Recipes

PALóCLEVES (LAMB SOUP WITH SOUR CREAM) RECIPE - (4.8/5)

Steps:

• Heat oil in a 6-qt. saucepan over medium-high heat; add lamb, and cook, stirring, until browned all over, about 8 minutes. Using a slotted spoon, transfer lamb to a plate; set aside. Add garlic, bay leaves, onion, salt, and pepper to pot, and cook, stirring, until soft, about 15 minutes. Add lamb, paprika, and 4 cups water; bring to a boil, reduce heat to medium-low, and cook, covered and stirring occasionally, until lamb is barely tender, about 20 minutes. Add potatoes and beans, and cook, stirring occasionally, until lamb and vegetables are tender, about 15 minutes. In a small bowl, stir together sour cream and flour until smooth; add to soup, and stir until smooth and slightly thickened, about 10 minutes. To serve, ladle soup into 4 serving bowls, swirl with more sour cream, if you like, and garnish with dill.

PALOCLEVES

Steps:

• In a 2 quarts pot fry the onion on the hot oil until golden brown.
• Set aside for a short time, and then mix in the Hungarian paprika, and two cups of hot water.
• 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.
• Continuously add water if needed.
• While the meat simmers in a small pot boil the diced potatoes in some salted water (about 10-12 minutes), then set aside.
• Boil the French bean pieces in a cup of salted water (about 10-12 minutes) and set them aside too.
• Do not overcook the bean!
• If you use green beans, add some bicarbonate of soda to the water to keep the fresh green color of the bean.
• In a small bowl mix well the sour cream and the flour with 1/4 cup of water using a whisk.
• 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.
• If you think that the soup is too thick, mix in some hot water.
• Before the serving, discard the bay leaf, and sprinkle every serving with spoonful fresh, finely chopped dill.

LAMB WITH DILL AND SOUR CREAM

Steps:

• Salt& pepper lamb cubes.
• Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
• Add onion and garlic and cook for 3 minutes.
• Add in the wine and broth and dill.
• Cover the pot and cook for 1 1/2 hours or until lamb is tender.
• Mix in sour cream and heavy cream.
• Remove the lamb and set aside.
• Cook the sauce for 10 minutes over low heat.
• In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
• Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
• Return lamb to sauce.
• Serve over white rice.

GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)

Steps:

• Brown lamb cubes in oil in a large skillet & drain well of any oil.
• Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
• Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
• Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
• Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
• Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.