Palóc Soup

In a large pot, heat the oil or lard over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Remove the pot from the heat, add the cubed pork, sweet paprika powder, ground caraway, bay leaves, salt, and pepper. Mix well, then pour in enough water or broth to just cover the meat. Return to heat, bring to a boil, then reduce heat to low and simmer, covered, for about 60-75 minutes, or until the meat is halfway tender.

Add the sliced carrots and cubed potatoes to the soup. Pour in enough water or broth to cover all ingredients. Cook for another 15-20 minutes, then add the green beans and cook for an additional 10-15 minutes, or until all vegetables are tender.

In a bowl, whisk together the sour cream and flour until smooth. Ladle out one or two scoops of hot soup into the sour cream mixture and mix thoroughly to temper it. Slowly pour this tempered roux back into the soup while stirring constantly. Let the soup come to a boil once more and thicken. Finally, stir in the chopped fresh dill. Taste and adjust seasoning with salt and pepper if needed.