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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 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|
|Calories from Fat: 90 (78%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 115
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