Instructions: Cut the bacon into small pieces and fry in a saucepan until it releases enough fat to fry the onion. Add the onion and fry for 5 minutes.

Put lamb in pot and add 1/4 cup water, caraway seeds, paprica and garlic.

Cook covered over very low heat until done. Stir often, and add a little water every now and then to prevent burning.

In the meantime cook cut green beans in 2 cups water with 1/2 teaspoon salt until 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 color.

Dilute with 1 cup cold water and add to meat in pot.

Cook potatoes with bay leaf and 1/2 teaspoon salt in 1 1/2 qts water until they are done but not soft.

Pour both potatoes and beans with their cooking liquid into the meat pot.

Add enough water to make 2 quarts. Add salt to taste, about 1 tablespoon, and the pepper. Bring to a slow boil and cook for an additional 10 minutes.

Adjust seasoning and mix in sour cream. Put in soup tureen and sprinkle with parsley.

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