Paloc Leves
Pork provides protein, while green beans add fiber and make the soup more filling without potatoes. Sour cream and lemon juice soften the paprika and round out the flavor. Paloc leves works well as a hearty homemade lunch in cooler weather.
Cut the pork (700 g) into small pieces, dice the onion (100 g), and cut the green beans (500 g) into shorter lengths if needed. Prepare the paprika (4 g), bay leaf (2 g), salt (8 g), black pepper (2 g), sour cream 30% (150 g), and lemon juice (5 g).
Heat a heavy pot and cook the onion (100 g) for 3-4 minutes until softened. Add the paprika (4 g), immediately pour in the water (2 l), then add the pork (700 g), bay leaf (2 g), salt (8 g), and black pepper (2 g), bring the soup to a boil, and cook it for about 40 minutes until the meat becomes tender.
Add the green beans (500 g) and cook for another 12-15 minutes until soft. Reduce the heat, stir in the sour cream 30% (150 g) and lemon juice (5 g), warm the soup for 2-3 minutes without hard boiling, and serve it hot.
If you have any questions about the recipe "Paloc Leves", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
