Skip to main content

Lamb Soup With Sour Cream (Palócleves) #EatTheWorld

  

Here we are at the final #EattheWorld event for 2020. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of the year. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine.


This Eat the World project is spearheaded by Evelyne of CulturEatz. Read more about her challenge. This month, Evelyne had us heading to Hungary. But, before we get to that collection, I just wanted to recap where we've been this year. Click on my recipe title to go to the original post...

The Year in Review

And, now, here we are in December with a variety of recipes from Hungary. Here's what the group is sharing this month...

A Feast from Hungary

I have never been to Hungary, but I did pick it as a theme for one of my best friend's birthday dinners a decade ago. Wow. It doesn't seem that long ago, but it was and it was delicious. We toasted with Royal Tokaji Aszu wine. Pronounced toh-KAY ah-SOO, the first Tokaji wine was created by accident in the 1600s from a harvest that was delayed by the threat of enemy invasion.


And I will have to rewrite these posts one of these days, but we had Paradicsomleves (Tomato Soup), Palacsinta, Hungarian Crêpes; Sorma (Cabbage Rolls); and Gwetche Kuchen (Plum Tart). 


I wanted to try a new-to-us recipe and attempted Hungarian Semolina Dumpling Soup (Grízgaluska Leves) which was disastrous. I will try it again soon and stick closer to a real recipe. It was the middle of the week and I was trying to use what I had instead of heading to the store. Too many substitutes ended up in a wreck of a meal!

Lamb Soup With Sour Cream (Palócleves)

Palócleves is a traditional Hungarian lamb soup. Made with lamb shoulder, onions, garlic, paprika, and potatoes, it is typically seasoned with salt, pepper, bay leaves, and dill. Then it's served in big bowls with an extra dollop of sour cream on top.

Ingredients
  • 1-1/2 pounds lamb, cubed
  • 1 Tablespoon olive oil
  • 2 teaspoons sea salt  + more for serving
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon hot paprika
  • 6 C water or stock (I used a combination of beef bone stock and water)
  • 2 bay leaves
  • 1 large onion, chopped (approximately 2 cups)
  • 1 pound potatoes, scrubbed and cubed
  • 4 to 5 stalks celery, chopped
  • 2 to 3 carrots, chopped
  • 2 cups fresh green beans, cut to 1" lengths (these are not traditional, but I wanted to used them)
  • 2 Tablespoons fresh dill, roughly chopped
  • Also needed: sour cream, microgreens for garnish

Procedure

Heat olive oil in a large pot. Add in lamb and cook until browned on all sides. Stir in the salt, pepper, and paprikas. Add in the onions and bay leaves. Then pour in the water and/or stock and bring to a boil. Reduce heat to a simmer and cook for 2 hours. The meat should be tender enough to be cut with a spoon.

Stir in the onions, potatoes, celery, and carrots. Return the soup to a simmer and cook for an hour. Fold in the herbs and green beans. Simmer for another 30 minutes.

If serving immediately, serve hot. However, it is much better if you let the soup sit overnight for flavors to meld properly. Reheat and serve with the garnishes - a large dollop of sour cream and herbs or microgreens on top.


Well, that's a wrap on our 2020 #EattheWorld series. I hope you've enjoyed the virtual travel by tabletop. I can't wait to see what she has in store for us in 2021. Stay tuned...

Comments

  1. Sour Cream and Dill is one of my favorite combos ever! I love what looks like a delicious broth around rich lamb!

    ReplyDelete
    Replies
    1. Thanks! Yes, it is a great combination. Thanks for stopping by.

      Delete
  2. Love the roundup of all the years recipes Cam. Your soup sounds delicious.

    ReplyDelete
  3. Lovely soup. An impressive array of recipes in your roundup! Awesome.

    ReplyDelete
  4. What a fabulous review of the year in food - and this stew sounds just perfectly cozy and comforting!

    ReplyDelete
  5. This virtual travels helped a lot, this year and what a beautiful end, our trip to Hungary! Great dish your lamb soup with sour cream, looks so tasty !

    ReplyDelete
  6. That looks like a burst of rich flavour in a bowl. I love those kinds of brothy soups with big chunks of meat and veggies in them. The sour cream really finishes it off nicely. When you lay out our year of culinary travel like that, it's pretty impressive all the cooking we've done and new dishes we've learned!

    ReplyDelete
  7. This looks like such a comforting soup!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur