ReceptnaptárPalóc soup (pork, green bean and potato soup with dill)
Palóc soup was created by János Gundel in honour of Kálmán Mikszáth, the great Palóc writer, which is how it got its name. It was originally made with lamb, though many people cook it with pork today. Green beans, potatoes and a sour cream and dill flavour make it special, while caraway adds a rounded background note. It is filling on its own, and with fresh bread it makes a complete lunch.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Soften the onion in the oil, take off the heat, sprinkle with paprika and add the meat, caraway and bay leaf.
- Season, add a little water and braise covered for 30 minutes.
- Pour in 1.5 litres of water, add the potatoes and green beans and cook for another 20 minutes.
- Whisk the sour cream with the flour and a ladleful of soup, add to the pot, boil for 3 minutes and stir in the dill.
- It keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If you have the chance, try it with lamb too, as this is the original version. Lamb needs 15-20 minutes more braising.
- Mix the sour cream smooth with flour and a ladle of hot soup before pouring it into the pot, so that it does not curdle.
- Stir in the dill only at the very end, because it quickly loses its aroma during cooking.
Frequently asked questions
Can Palóc soup be frozen?
Yes, without the sour cream, and it keeps for 3 months. Add the sour cream thickener fresh after reheating.
Can I use fresh or frozen green beans?
Both work well. Cut fresh beans into 2-3 cm pieces; frozen ones do not need thawing.
Similar recipes
- Fasolakia (Greek green beans and potatoes in tomato) · Greek
- Bohneneintopf (green bean stew with potatoes and smoked meat) · German
- Zeytinyağlı taze fasulye (olive-oil green beans with tomato, cold) · Middle East & Caucasus
- Boranija (green beans with tomato and onion, with yogurt) · South Slavic
- Soupe au pistou (Provençal vegetable soup with basil pistou) · French
- Potée auvergnate (Auvergne pork and vegetable one-pot) · French
More hungarian ideas
- Puréed asparagus soup
- Asparagus soup with whole tips
- Cream of green pea soup
- Crushed egg soup
- Sauerkraut soup with fish roe
- Yellow split pea soup
- Puréed bean soup
- Cabbage soup with sausage
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings