Palóc Soup (Palócleves)
Overview
Palócleves is a rich Hungarian soup of lamb, potatoes and green beans finished with sour cream. Onion is fried in lard, sweet paprika is stirred in, and cubes of lamb or mutton are simmered with caraway, bay leaves and garlic until tender. Diced potatoes and cut green beans are then added. At the end the soup is thickened with sour cream mixed with a little flour and flavoured with chopped dill and a touch of vinegar. The result is creamy, sour, gently spiced and very filling, somewhere between a goulash and a vegetable soup.
History
The soup was created in the late nineteenth century by the famous Budapest chef János Gundel, who named it in honour of the writer Kálmán Mikszáth, known as the great Palóc, after the Palóc people of northern Hungary whose life he wrote about. It soon became a classic of Hungarian restaurants and home cooking and is still served in many csárdas today.
Main ingredients
Lamb or mutton, potatoes, green beans, sour cream, paprika, dill. The soup is built on lamb broth with sour cream and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Lamb soups · Potato soups · More soups from Hungary
Recipe
Method
- 1
Fry the onion in the lard, stir in the paprika and add the lamb.
- 21 h
Add water, caraway and bay leaf and simmer for 1 hour.
- 320 min
Add the potatoes and beans and cook for 20 minutes.
- 45 min
Stir in the sour cream mixture and simmer for 5 minutes.
- 5
Season with vinegar and dill and serve.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
