Palóc leves (Mutton soup) (HC)
The Palóc were a tribe of people of Slovak origin who settled in north-eastern Hungary which where this soup originates.
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900 g mutton
- 250g onions
- 285 ml sour cream
- 200g Green (French) beans
- 400g Potatoes
- A bay leaf
- Paprika, salt, caraway seed
- 1 tablespoon of flour]
Method
- Chop and fry the onions a delicate brown, season with paprika.
- Cut the mutton in cubes, wash and put it into the saucepan with the fried onions.
- Season with a pinch of crushed caraway-seed and a bay leaf and stew slowly.
- Cut the potatoes in cubes, the green beans in small pieces, and cook each separately in salted water.
- When the vegetables are ready pour them, with the water they were boiled in, over the stewed meat, until the soup is the consistency of gulyás [goulash].
- Thicken with the sour cream in which a little flour has been mixed.
Chef's notes
Add as many or as few potatoes and beans as you like, but a rough guide would be about 1 medium potato and about 5-6 oz [140-170 g beans per person. --JuliaBalbilla 08:23, 10 January 2009 (UTC)
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