Saveur: Essential Soups & Stews

About the Author Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people. For 20 years SAVEUR has sought out stories from around the globe that weave together culture, tradition, and people through the language of food. SAVEUR has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors. Excerpt. © Reprinted by permission. All rights reserved. Lamp Soup with Sour Cream   1/3 cup canola oil 10 oz. boneless lamb shoulder, trimmed and cut into ½” pieces Kosher salt and freshly ground black pepper, to taste 4 cloves garlic, finely chopped 2 bay leaves 1 large yellow onion, finely chopped 2 tbsp. Hungarian hot paprika 4 oz. russet potato, peeled and cut into ½” pieces 4 oz. yellow snap or green beans, cut into 1” pieces ¾ cup sour cream, plus more for garnish 2 tbsp. flour 1 tbsp. coarsely chopped dill   *Serves 4-6   1.  Heat oil in a 6-qt. saucepan over medium-high heat. Season lamb with salt and pepper; 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; cook, stirring occasionally, until garlic and onion are soft, about 15 minutes. Add reserved lamb, the paprika, and 4 cups water; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until lamb is slightly tender, about 20 minutes. Stir in potatoes and beans; cook until lamb and vegetables are tender, about 15 minutes more.   2.  Whisk sour cream and flour in a bowl until smooth; stir mixture into soup, and cook until slightly thickened, about 10 minutes. Ladle soup into bowls and garnish with a swirl of sour cream and a sprinkling of dill.