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Hungarian Lamb Soup with Green Beans and Potatoes
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Source: https://recipheon.com/en/recipes/soups/hungarian-lamb-soup-with-green-beans-and-potatoes
About this recipe
This Hungarian soup combines lamb, green beans, potatoes and sour cream. Its gently paprika-flavored broth has a clear dill aroma and a pleasant tang enhanced by a little lemon. In this home version, we first simmer lamb shoulder slowly, then add potatoes and fresh green beans only when the meat is almost tender. This keeps the vegetables intact while the lamb becomes soft. Tempered sour cream with a small amount of flour gives the soup a lightly creamy texture. Allow about 2 hours 30 minutes for six hearty servings; tougher meat may need longer simmering.
Ingredients
Lamb and vegetables
600 g raw boneless lamb shoulder, after removing tough membranes and thick slabs of external fat
400 g peeled raw type B potatoes
350 g fresh green beans, after trimming the ends and removing tough strings
180 g peeled onion
12 g peeled garlic
20 g pure unsalted pork lard, without cracklings
Broth and sour cream finish
1700 ml water: 1500 ml for cooking and up to 200 ml hot water to replace evaporation; discard unused water
8 g ground sweet paprika, not smoked
1 g ground caraway
2 dried bay leaves, removed before serving
10 g salt: 8 g for cooking and 2 g at the end
1 g ground black pepper
200 g thick cultured sour cream with 18% fat
15 g all-purpose wheat flour, Polish type 450
15 g fresh dill, leaves and thin stems without thick stalks
15 g lemon juice, without seeds
Steps
Pat the lamb dry and cut into cubes about 2 cm across. Chop all the onion and garlic very finely. Cut the trimmed green beans into pieces about 2–3 cm long. Chop all the dill and reserve for finishing. Cut the potatoes only just before adding them to the soup so they do not darken.
In a pot holding at least 4 l, heat all the lard over medium heat. Add the onion and cook for about 7–8 minutes, stirring, until soft. Add all the meat and cook for about 5–6 minutes, turning often; add the garlic for the last minute. Take the pot off the burner, add all the sweet paprika and caraway, stir briefly and immediately pour in 1500 ml water. Add both bay leaves, 8 g salt and all the pepper. Keep all the fat and meat juices in the pot.
Bring to a gentle simmer, lower the heat and cook partially covered for about 60–75 minutes. The meat should be almost tender and yield easily to a fork. If it is still tough, simmer longer before adding the vegetables. Stir occasionally. If the liquid drops noticeably, top up with hot water from the reserved 200 ml; discard unused water.
Cut the potatoes into cubes about 2 cm across. Add all the potatoes and green beans to the almost-tender lamb. Return to a gentle simmer and cook for about 20–25 minutes, until a fork easily pierces the potatoes, the beans are soft without a firm center, and the meat is fully tender. Keep all the broth; the vegetables cook directly in the soup.
In a bowl, mix all the sour cream with all the flour until smooth, without lumps. Gradually stir in about 150 ml hot broth taken from the pot, mixing constantly. Lower the heat under the soup and slowly pour in all the tempered mixture while stirring. Simmer very gently for about 5–6 minutes to cook the flour, without a rolling boil. The soup should be lightly creamy and still flow freely from a spoon.
AI-generated Remove both bay leaves and discard them. Take the pot off the heat and add all the lemon juice, all the dill and the remaining 2 g salt. Stir, cover and leave for about 5 minutes. Divide all the soup into 6 servings, distributing the meat, potatoes, beans and broth evenly. Serve warm, with all the sour cream mixture incorporated into the soup.
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