Lamb Soup with Sour Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Known in Hungary as palócleves, this satisfying soup takes advantage of the iconic Hungarian flavor combination of hot paprika and tangy sour cream. Tender lamb shoulder is cooked with wax beans and potatoes in an aromatic broth of garlic and paprika before rich sour cream is whisked in as a tangy counterpoint.


  • cup canola oil
  • 10 oz. boneless lamb shoulder, trimmed and cut into ½″ pieces
  • Kosher salt and


  1. Heat oil in a 6-qt. saucepan over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer lamb to a bowl and set aside. Add garlic, bay leaves, onion, salt, and pepper to pan and cook, stirring occasionally, until garlic and onion are soft, about 15 minutes. Add reserved lamb, the papr