Palóc Soup
Palóc Leves

1 lb mutton 1" cubes (could use beef)
1 lb French beans
3-4 medium potatoes (diced)
1 small chopped onion
1 Tbs lard
1 tsp paprika
1 bay leaf
pinch of ground caraway seeds
pepper and salt

Ingredients for roux
1 Tbs lard
1 Tbs flour
2 Tbs sour cream

Fry the onion in 1 tablespoon lard until
transparent. Remove from the heat and add
paprika. Add the meat, season with pepper,
salt caraway seeds and bay leaf, and add 1/3
pint water. Cover and braise slowly. When the
meat is tender, add the French beans and then
the potatoes, 10 minutes later. Cover with 2
cups boiling water and leave to simmer. Prepare
light roux from the lard and flour, stir in the
sour cream until smooth, then pour into the soup
and add the sour cream.