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
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