PALóCLEVES (LAMB SOUP WITH SOUR CREAM) RECIPE - (4.8/5)
Provided by Dr_Mom
Number Of Ingredients 12
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
Janos Gundel, who was the founder of the Gundel dynasty, created this soup recipe for Kalman Mikszath, when the Hungarian famous writer once asked him "something to eat, which has all the tastes, aromas, finenesses and delicacies in it". Mikszath was born in the north part of Hungary, from "Paloc-land" - so their friends gave the name after his motherland to this soup - and it became "Palocleves". This recipe is from a Hungarian Cookbook: Gundel - Uj Magyar Szakacskonyv, and I have translated it for you, with many other recipes at the www.cookbook.hu.
Provided by Sndor Fenyvesi
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 438.9, Fat 33.6, SaturatedFat 12.5, Cholesterol 70.2, Sodium 69, Carbohydrate 18.3, Fiber 2.1, Sugar 1.7, Protein 16.2
PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
More about "palocleves recipes"
PALóCLEVES RECEPT | MINDMEGETTE.HU
From mindmegette.hu
5/5 (12)Category Előétel,LevesCuisine MagyarTotal Time 1 hr 30 mins
PALOC SOUP (PALóCLEVES) | TRADITIONAL HUNGARIAN SOUP
From worldfoodstory.co.uk
Cuisine HungarianCategory SoupsServings 8Total Time 1 hr 10 mins
PALóCLEVES | TRADITIONAL MEAT SOUP FROM NORTHERN …
From tasteatlas.com
LAMB SOUP WITH SOUR CREAM (PALóCLEVES) RECIPE - MASTERCOOK
From mastercook.com
PALóCLEVES - NEMZETIKONYHA
From nemzetikonyha.hu
HAGYOMáNYOS PALóCLEVES A HéTVéGéRE - ORIGO
From origo.hu
RECIPE: PALOCLEVES (PALOC SOUP)
From mealsteps.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - PALOCLEVES (PALOC SOUP)
From welovegod.org
AZ EREDETI PALóCLEVES RECEPT: HOGYAN KéSZüL A ... - PéNZCENTRUM
From penzcentrum.hu
PALóCLEVES | NOSALTY
From nosalty.hu
PALóCLEVES RECEPTJE | MINDMEGETTE.HU
From mindmegette.hu
LAMB SOUP WITH SOUR CREAM (PALóCLEVES) - SAVEUR
From saveur.com
PALóCLEVES - RECEPT VIDEóK - YOUTUBE
From youtube.com
ÍGY KéSZüL A TöKéLETES PALóCLEVES - HúSVéT | FEMINA
From femina.hu
104 EGYSZERű éS FINOM PALOCLEVES RECEPT - COOKPAD RECEPTEK
From cookpad.com
HAGYOMáNYOS PALóCLEVES ELKéSZíTéSE · RECEPTVADÁSZ
From receptvadasz.hu
A KLASSZIKUS PALóCLEVES RECEPTJE - RECEPT | FEMINA
From femina.hu
PALóC SOUP - WIKIPEDIA
From en.wikipedia.org
HUNGARIAN PALOC PALOCLEVES | AROUND THE WORLD IN 40 SOUPS
From vinaigretteonline.com
PALóCLEVES FRISS ZöLDBABBAL éS KAPORRAL: SERTéSHúSBóL IS NAGYON …
From sobors.hu
10 MOST POPULAR HUNGARIAN SOUPS - TASTEATLAS
From tasteatlas.com
PALóCLEVES 2. | NOSALTY | RECIPE | COOKING, HUNGARIAN RECIPES, SOUP …
From pinterest.ca
PALóCLEVES RECEPTET KERESEL? | NOSALTY
From m.nosalty.hu
PALOCLEVES (PALOC SOUP) RECIPE - COOKEATSHARE
From cookeatshare.com
PALóCLEVES MELLé 7 SZUPER RECEPT - PAMPUSKA.COM
From pampuska.com
PALÓCLEVES (HUNGARIAN LAMB SOUP WITH SOUR CREAM)
From chezcarrcuisine.com
PALóC SOUP (PALóCLEVES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ASTRAY RECIPES: PALOCLEVES (PALOC SOUP)
From astray.com
PALOCLEVES (PALOC SOUP) - BIGOVEN.COM
From bigoven.com
WWW.HOMEANDRECIPE.COM
From homeandrecipe.com
PALóCLEVES: | FOOD, RECIPES, COOKING RECIPES
From pinterest.ca
COD CHORIZO SHRIMP STEW- TFRECIPES
From tfrecipes.com
PALóCLEVES - KEMéNY TOJáS RECEPTEK KéPEKKEL
From kemenytojas.com
TUTIRECEPT - NAGYON FINOM PALóCLEVES :) RECEPT:... | FACEBOOK
A LEGFINOMABB PALóCLEVES: íME A TöKéLETES PALóCLEVES RECEPTJE
From magyarorszagom.hu
PALóC SOUP FROM THE CUISINE OF HUNGARY BY GEORGE LANG - CKBK
From app.ckbk.com
PALóCLEVES (SERTéSHúSBóL) – EGYTáLéTELEK.HU
From egytaletelek.hu
PALóCLEVES RECEPT MINDMEGETTE
From kanalfrt.com
PALóCLEVES | GYURI PAPA KONYHáJA RECEPTJE - COOKPAD RECEPTEK
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #beans #lamb-sheep #potatoes #vegetables #hungarian #european #dietary #meat #4-hours-or-less
You'll also love