Palóc Soup (Palócleves)
Palócleves Say it: PAH-lohch-leh-vesh
Palócleves is a hearty, comforting soup from the Palóc region of Northern Hungary. Traditionally made with lamb or sometimes pork, it features tender meat, green beans, potatoes, and a fragrant broth seasoned with caraway, paprika, and plenty of fresh dill. Finished with a swirl of sour cream, this soup is rich, tangy, and deeply satisfying. It is a beloved everyday dish in Hungarian homes, especially during cooler months, and is often served as a main course with crusty bread.
Palóc Soup (Palócleves)
Palócleves
Pronounced PAH-lohch-leh-vesh
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil or lard in a large heavy pot over medium-high heat. Season the meat with salt and pepper, then brown it in batches until well colored on all sides. Remove to a plate.
Lower the heat to medium. Add the chopped onion to the pot and cook, stirring often, until soft and golden, about 8 minutes. Stir in the garlic, paprika, and crushed caraway seeds and cook for 30 seconds until fragrant.
Return the browned meat and any juices to the pot. Pour in the water or stock, bring to a boil, then reduce to a gentle simmer. Cover and cook for 50–60 minutes until the meat is almost tender.
Add the green beans and potatoes to the soup. Continue simmering, uncovered, for 15–20 minutes until the vegetables are tender and the meat is fully cooked.
In a small bowl, whisk the flour with ½ cup (120 ml) of the sour cream until smooth. Gradually ladle a cup of hot broth into the mixture while whisking, then stir this slurry back into the soup.
Simmer gently for 3–4 minutes until the soup thickens slightly. Remove from heat and stir in the remaining sour cream, most of the chopped dill, and the vinegar or lemon juice.
Taste and adjust seasoning with salt, pepper, and more vinegar if needed. Let the soup stand for 5 minutes so the flavors meld.
Ladle into warm bowls, top with a small dollop of sour cream and a generous sprinkle of the remaining fresh dill. Serve immediately.
Regional variants
Some families use a mixture of lamb and pork, while others add a touch of hot paprika or a few slices of smoked sausage for extra depth. Modern versions occasionally include carrots or parsnips, though these are not part of the classic recipe.
Cook's notes
- Use young, tender green beans for the best texture; frozen can be substituted in a pinch but add them in the last 5 minutes.
- The soup tastes even better the next day after the flavors have had time to develop—reheat gently and add a splash of water if it thickens too much.
- For a more traditional version, ask your butcher for lamb on the bone and simmer longer for richer flavor.
Serve with
Crusty white bread or Hungarian csipetke (pinched noodles) stirred in at the end.
Make ahead and storage
Can be made 1–2 days ahead and refrigerated; reheat slowly on the stove, stirring in a little extra sour cream or water to loosen if needed.
