Hungarian Food - Paloc Soup - Lamb Goulash with Green Beans and Potatoes (Palócleves)
Lamb Goulash with Green Beans
Palóc Soup (Palócleves)
The Paloc people are a subgroup of Hungarians living in Northern Hungary. They have their own traditions and their own distinct dialect. The first written record of the word Paloc appears in 1784.
The Paloc people live in the region around Halloko, Hungary, that was designated as a World Heritage Site by UNESCO in 1987.
According to George Lang, János Gundel created this soup for the Hungarian author Kálmán Mikszáth who wrote a famous book about the Palóc people of Hungary. One day, Mikszáth challenged Gundel to cook something for him that was different. Gundel basically took mutton gulyas and added fresh green beans to change its character and this soup was born.
The traditional recipe calls for ürü , which is the flesh of a castrated sheep, but you can use lamb or even beef. I have substituted lean boneless lamb.
2 Lbs. of lean, boneless lamb cut into small cubes
¼ Lb. of Bacon cut in ½ inch strips
2 medium Onions minced
2 Cloves of Garlic peeled and chopped
1 Lb. of fresh green beans cut into 1 inch pieces
1 Lb. of potatoes peeled and diced
1 Tablespoon Hungarian Sweet Paprika
1/4 Teaspoon Caraway seeds
2 Tablespoons Lard or Butter
2 Tablespoons Flour
1 Bay Leaf
¼ Teaspoon black Pepper
1 14 Oz. Can of beef broth
¾ Cup of Sour Cream
1. Cook the bacon in large saucepan or Dutch oven until there is enough fat released to sauté the onions.
2. Add the paprika, caraway seed, garlic and lamb and ¼ cup of water and cook over low heat for about 20 minutes until the lamb is cooked through. Add a little water, if necessary to prevent burning.
3. Add the can of beef broth and three additional cans of water plus the bay leaf. Bring the mixture to a boil and add the green beans and potatoes and simmer for about 15 minutes until the beans are done but still crunchy.
4. In a saucepan, make a roux by melting the fat, adding the flour and stirring with a wooden spoon until the mixture starts to brown slightly. Gradually add one cup of water while stirring and add the mixture to the soup.
5. Bring the soup back to a boil, and season with ground black pepper. Check for flavor and add salt if necessary and then mix in the sour cream. Garnish with chopped parsley if desired.
This is a hearty soup and it can be eaten as the main course with some fresh baked bread or rolls.
Who Was Janos Gundel?
Gundel Restaurant in Budapest
Who Was Kalman Mikszath?
- Kálmán Mikszáth Biography - Cyclopedia of World Authors, Fourth Revised Edition
Kálmán Mikszáth by Kálmán Mikszáth
- Kálmán Mikszáth - Wikipedia, the free encyclopedia
Hungarian Lamb Goulash
Irish Lamb Stew
Other Hungarian recipes by rjsadowski
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Goulash Soup (Gulyásleves)
Most Americans think of Goulash as a stew seasoned with paprika. In Hungary, Gulyas is a thick soup often made with diced potatoes or small dumplings called chipetke or galuska. Goulash can be made with beef, pork, organ meats or a combination of all
- Hungarian Food - Beef Ragout (Marhatokány)
The Hungarian word tokany comes from the Rumanian word tocana which means ragout. Drier than porkolt or gulyas, it uses strips of meat rather than cubes and is nornally seasoned with marjoram or just black pepper rather than paprika. It is most often
- Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
Halloko, Hungary a World Heritage Site
More by this Author
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a...
Hungarians would sooner begin their meals with soup rather than with appetizers or salads. Nevertheless, a lot of Hungarian dishes, not specifically designated as appetizers, can be used that way. Hungarian sauces are...
Any list of the "World's Greatest" is subjective and this one is no exception. I have limited my choices to ten violinists who have made at least one recording and to those who have passed the test of time....
No comments yet.