RSS Feed

Palóc Soup Recipe – Hungarian (Palócleves)

2012/01/07 by Varga László


The Story:

This soup is invented by the famous Hungarian cook Gundel Károly at the request of writer Mikszáth Kálmán who was from Palóc-land region, nowadays situated in northern Hungary and southern Slovakia.

Ingredients (6 persons)

  • 80 dkg of beef shank ( I used some bony parts too)
  • 1/2 kg frozen green beans
  • 2-3 teaspoon ground cumin
  • 1 level teaspoon ground black pepper
  • 4 bay leaves
  • 2 medium onions
  • 6 medium potatoes
  • 200 ml sour cream
  • 1 tablespoon flour
  • 1 tablespoon of paprika
  • 4 garlic cloves
  • a few dill leaves

 

Preparation

  1. Dice the onion into very small cubes.
  2. In a pot with little oil braise the onion.
  3. Dice the meat in cubes, add to the pot and fry them a few minutes in the oil.
  4. Then add the finely chopped garlic, spices, paprika and salt, and a little water.
  5.  Cook until the meat is almost done, the time is not fixed as it varies with the age of the cattle.
  6. Peel the skins off the potatoes, dice them into 2 cm cubes.
  7. Add some more water to the pot and the diced potatoes.
  8. When the potatoes are done,  add the defrosted green beans and bring it to boil for 2 minutes.
  9. Mix the sour cream with 2-3 spoons of soup and the flour – lump-free.
  10. Add this thickener to the soup and bring it to boil for 1 minute.
  11. Finally, sprinkle it with finely chopped dill.





3 Comments »

  1. Hi Varga!
    Your post excite me too cook beef. I really like it. Thank you for this recipe, hope I’ll be able to cook something like this sooner. I can’t wait until the weekend. Looking forward for more great stuff here. More power!

    -Pearl from Naturally Grass Fed

  2. padiusads says:

    Thankyou for this wondrous post, I am glad I discovered this web site on yahoo.

  3. […] was good. 6. Moosewood Style Vegetable Chowder  This was also good.   7. Sopa de Fuba 8. Palocleves I really liked this one.  Very rich and filling.  You really have to like paprika to be into […]

You must be logged in to post a comment.