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Ingredients
- 3 slc Bacon
- 1 med Onions, chopped
- 2 lb Lamb, lean, boned, 1/4" dice
- 1 pch Caraway seeds
- 1 Tbsp. Paprika
- 1 x Garlic cloves, mashed
- 1 lb Beans, green, 1" pcs, fresh, not canned
- 2 Tbsp. Salt
- 1 Tbsp. Flour, all-purpose
- 1 Tbsp. Lard
- 1 lb Potatoes, peeled, diced
- 1/2 x Bay leaf
- 1 pch Pepper, black
- 3/4 c. Lowfat sour cream
- 1 Tbsp. Parsley, flat, minced
Directions
- Cut the bacon into small pcs and fry in a saucepan till it releases sufficient fat to fry the onion. Add in the onion and fry for 5 min.
- Put lamb in pot and add in 1/4 c. water, caraway seeds, paprica and garlic.
- Cook covered over very low heat till done. Stir often, and add in a little water every now and then to prevent burning.
- In the meantime cook cut green beans in 2 c. water with 1/2 tsp. salt till 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-brown color.
- Dilute with 1 c. cool water and add in to meat in pot.
- Cook potatoes with bay leaf and 1/2 tsp. salt in 1 1/2 quarts water till they are done but not soft.
- Pour both potatoes and beans with their cooking liquid into the meat pot.
- Add in sufficient water to make 2 qts. Add in salt to taste, about 1 Tbsp., and the pepper. Bring to a slow boil and cook for an additional 10 min.
- Adjust seasoning and fold in lowfat sour cream. Put in soup tureen and sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 8 servings | |
| Calories 434 | |
| Calories from Fat 246 | 57% |
| Total Fat 27.47g | 34% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1910mg | 80% |
| Potassium 694mg | 20% |
| Total Carbs 24.49g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 1.71g | 1% |
| Protein 22.11g | 35% |
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