Paloc Soup

History

Palóc soup is a Hungarian dish similar to goulash soup, but with a lighter and sour taste. Contrary to popular belief, it did not get its name from the palóc ethnic group*. (*Hungarian peasantry of the Mátra, the basin-like areas north of the central part of the Bükk region, and the Nógrádi basin and the Ipoly valley).

The exact origin of the soup is not known, there are several legends. According to one of them, the soup was prepared by János Gundel on the occasion of an opening ceremony and named after Kálmán Mikszáth, who was called the “greatest palóc”at that time. Elek Magyar wrote in his book -The Gourmet Cookbook- that the soup was made for the judges of a dinner competition, who liked it so much that they asked for it twice. According to another legend, János Gundel served the famous palóc soup for Mikszáth’s birthday in 1892. The writer asked the restaurateur for a special soup, he asked him to surprise him with a soup that he had never eaten before and “which includes all the flavors of Hungarian cuisine”.

Ingredients

  • 60 dkg pork/beef/lamb
  • 1 head of onion
  • 1 clove of garlic
  • 40 dkg of green beans
  • 2 potatoes
  • 2 carrots
  • 1 bunch of parsley
  • 3 tbsp of oil
  • 1 tsp of red pepper
  • salt
  • pepper
  • 1 tsp of ground cumin
  • 1 bay leaf
  • 2 dl of sour cream
  • 1 tbsp of flour

Instructions

  • Wash the meat, wipe it dry with kitchen paper towels, and cut it into cubes.
  • Clean the onion and garlic and cut them into small pieces.
  • Clean the green beans, chop them into 2-3 cm pieces and wash them. Clean, wash and dice the potatoes and carrots. Wash and chop the parsley.
  • Heat the oil in the pot, add the red onion and simmer until translucent. Add the diced meat and fry for a short time.
  • Sprinkle with red pepper, add the garlic, salt and pepper, sprinkle with ground cumin, add the bay leaf, pour approx. with 1.5 liters of water and cook covered until semi-soft.
  • Add the potatoes, green beans and carrots to the half-softened meat, cover again and cook until soft.
  • Mix the sour cream with the flour until smooth, add 1-2 spoonfuls of the hot soup juice to it, then mix it into the soup and mix for approx. Boil for 5 minutes.
  • The finished soup is sprinkled with parsley and served.

Renewal

For those who are lactose intolerant use coconut cream instead of sour cream, it takes nothing away from its enjoyment value.

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