Palocleves (Paloc Soup)

This rustic Palocleves is a comforting Hungarian-style soup that brings the warmth of a country kitchen to your table. The dish features tender cubes of lean lamb slow-cooked until fork-tender, infused with aromatic caraway seeds, garlic, and vibrant paprika. Crispy bacon adds a savory depth, while fresh green beans and potatoes provide a satisfying texture. The broth is thickened with a golden roux and finished with a splash of sour cream for a velvety richness.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 328

Description

This rustic Palocleves is a comforting Hungarian-style soup that brings the warmth of a country kitchen to your table. The dish features tender cubes of lean lamb slow-cooked until fork-tender, infused with aromatic caraway seeds, garlic, and vibrant paprika. Crispy bacon adds a savory depth, while fresh green beans and potatoes provide a satisfying texture. The broth is thickened with a golden roux and finished with a splash of sour cream for a velvety richness.

Ingredients

Bacon
Onion, minced
Lamb, lean, boned, 1/4-inch dice
Caraway seeds
Paprika
Garlic, mashed
Green beans, cut into 1-inch pieces
Salt
All-purpose flour
Lard
Potatoes, peeled and diced
Bay leaf
Black pepper
Sour cream
Flat-leaf parsley, chopped

Directions

1
Cut the bacon into small pieces and fry in a large saucepan or Dutch oven until it releases enough fat to fry the onion.
2
Add the minced onion to the bacon fat and fry for 5 minutes until softened and translucent.
3
Add the diced lamb to the pot along with 1/4 cup water, caraway seeds, paprika, and mashed garlic.
4
Cover and cook over very low heat until the lamb is tender, stirring often and adding a little water occasionally to prevent burning.
5
Meanwhile, cook the cut green beans in 2 cups of water with 1/2 teaspoon salt until tender but still somewhat crunchy.
6
Save the bean cooking liquid and set the beans aside.
7
In a small skillet, make a roux with the flour and lard, cooking it until it reaches a golden-brown color.
8
Dilute the roux with 1 cup of cold water, stirring constantly, then add this mixture to the lamb pot.
9
In a separate pot, cook the diced potatoes with the bay leaf and 1/2 teaspoon salt in 1 1/2 quarts of water until they are done but not mushy.
10
Pour the cooked potatoes and their cooking liquid, along with the green beans and their liquid, into the meat pot.
11
Add enough water to the main pot to achieve a soup consistency.
12
Season with black pepper and remaining salt to taste, then simmer gently for 10 minutes to blend flavors.
13
Stir in the sour cream just before serving, and garnish with chopped flat-leaf parsley.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 328kcal

% Daily Value *
Total Fat 23.2g36%
Saturated Fat 8.1g41%
Cholesterol 63.7mg22%
Sodium 367.0mg16%
Total Carbohydrate 6.7g3%
Dietary Fiber 1.9g8%
Sugars 1.6g
Protein 23.6g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/palocleves-paloc-soup/