Paloc Style Soup - Meal Blogger

Peel and finely chop the onion. Cut the peppers and tomato into larger cubes. Peel the garlic. Peel the potatoes, cut them into cubes, and place them in a bowl covered with cold water. If using jarred green beans, drain the liquid into a bowl and set both the liquid and the beans aside.
Wash the meat, pat it dry, and cut it into 1 cm cubes.
Heat the olive oil in a large pot and sauté the onion until golden brown. Remove the pot from the heat and sprinkle in the paprika. Stir well, then add 150 ml of water. Add the peppers and tomato. Bring to a boil, then add the prepared meat. Season with salt and pepper and stir.
Cover partially with a lid and simmer over medium heat until most of the liquid has evaporated. Once the bottom of the pot starts sizzling, add enough water to cover the meat halfway. Continue cooking the meat slowly, repeatedly reducing the liquid until the fat remains, then adding a little more water, until the meat becomes tender. At the very end, season with crushed garlic.
Once the meat is tender, pour in as much water as you would like for the soup. Add the diced potatoes, bay leaves, and the reserved green bean liquid. Season with salt. When the potatoes are halfway cooked, add the green beans as well.
When everything is tender, mix the sour cream in a small bowl. Add a few spoonfuls of the hot soup broth to it to temper it. Stir thoroughly, then pour it into the boiling soup and cook for at least 5 more minutes.
Finally, add the finely chopped dill.

1 serving

Energy: 233 calories

Protein: 20 grams

Carbohydrates: 10 grams

Fat: 12 grams