Palocleves - cooking recipe

Ingredients

320 g paschal lamb shoulder, cut into 10 x 10 mm dice (1/2 inch)
3 tablespoons sunflower oil
100 g onions, finely chopped
1 teaspoon Hungarian paprika, preferably sweet
1 clove garlic, crushed
1/4 teaspoon ground caraway
1 bay leaf
salt, to your taste
250 g potatoes, cut into 10 x 10 mm dice (1/2 inch)
150 g french beans, cut into 20 mm pieces
1/2 cup sour cream
2 tablespoons plain white flour
1 -2 tablespoon dill, finely chopped

Preparation

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.