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Suggest a better descriptionCut 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 115 | ||
Calories from Fat: 90 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 103.2mg | 4 % | |
Potassium 158.3mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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