A Bowl of Hungarian Tradition: Palócleves (Palóc Soup)

There is something special about a pot of Palócleves simmering on the stove. This beloved Hungarian soup combines tender meat, green beans, potatoes, and a touch of paprika, finished with creamy sour cream for its signature rich flavor. Despite its rustic simplicity, every spoonful feels comforting and nourishing.

Legend says the soup was created in honor of the famous Hungarian writer Kálmán Mikszáth, who was often called “the greatest Palóc.” Whether the story is true or not, Palócleves has become a treasured part of Hungarian cuisine, bringing together the hearty ingredients and warm hospitality of the countryside. Served with fresh bread, it is the kind of meal that invites family and friends to linger a little longer around the table.

This dish is quite hearty, making it a great choice for serving as a main course on weekends or holidays. It pairs wonderfully with walnut or poppy seed rolls, adding a delicious touch! Enjoy!

Hungarian Paloc Soup – Palócleves

Palócleves is a beloved Hungarian soup made with tender meat, green beans, potatoes, paprika, and creamy sour cream. Rich, comforting, and full of traditional flavors, it has been warming Hungarian tables for generations and remains a favorite family meal throughout the country.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 people

Course: Soup

Cuisine: Hungarian

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

  

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• 600 g 1.3 lb pork shoulder, or lamb shoulder, cut into bite-sized cubes
• 2 tablespoons lard, or vegetable oil
• 1 medium onion, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 1 clove garlic, minced
• 6 cups of water, or light meat stock
• 1.1 lb. fresh or frozen green beans, trimmed and cut into 2–3 cm pieces
• 4 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• ¾ cup sour cream, as you like
• 1 small bunch fresh dill, finely chopped
• 1 tablespoon white wine vinegar, or fresh lemon juice (optional, to brighten the broth)

Method

 

1. Heat the lard or oil in a large pot over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5 minutes.
2. Add the meat and brown it lightly on all sides, stirring occasionally, for about 5–7 minutes.
3. Remove the pot from the heat briefly, stir in the paprika and garlic, and mix well so the paprika doesn’t burn.
4. Return the pot to the heat, pour in the water or stock, and bring to a gentle simmer. Cover and cook for 45–60 minutes, until the meat is tender.
5. Add the carrot and green beans, and simmer for 10 minutes.
6. Add the diced potatoes and continue cooking for another 15–20 minutes, until the vegetables are tender. Season with salt and pepper.
7. In a small bowl, whisk the flour into the sour cream until smooth, then ladle in a little of the hot broth while stirring to temper the mixture.
8. Stir the sour cream mixture back into the pot and simmer gently for 5 minutes, without boiling vigorously, until the soup thickens slightly and turns creamy.
9. Stir in most of the chopped dill, reserving a little for garnish. Add the vinegar or lemon juice if using, and adjust the seasoning to taste.
10. Ladle the soup into bowls, garnish with the remaining dill, and serve hot.

Serving Suggestions

Serve Palócleves hot, with a slice of crusty fresh bread on the side for dipping into the creamy broth. A small extra spoonful of sour cream on top adds richness, and a sprinkle of fresh dill just before serving keeps the aroma bright.

Storage and Reheating

Store leftover Palócleves in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the sour cream from separating.

Avoid boiling the soup vigorously when reheating. The soup can also be frozen before the sour cream is added; stir in the sour cream mixture after thawing and reheating.

Nutrition

Serving: 1personCalories: 480kcal

Notes

• Pork shoulder and lamb shoulder are both traditional choices; pork gives a milder flavor, while lamb is richer and more pronounced.
• Frozen green beans work well when fresh ones are not in season; add them directly without thawing.
• Use sweet Hungarian paprika rather than hot paprika for the authentic, mellow flavor of this soup.
• If the sour cream mixture is not tempered with warm broth before adding, it may curdle in the hot soup.
• Fresh dill is strongly recommended over dried, as it provides the characteristic aroma of this dish.

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A Note on the Palóc Region

Palócleves takes its name from the Palóc people, an ethnographic group traditionally associated with parts of northern Hungary and southern Slovakia, known for their distinct dialect, folk customs, and regional cuisine. This soup reflects the rustic, hearty cooking style of the region, built around humble, seasonal ingredients like green beans and potatoes, brought together with the warmth of paprika and the tang of sour cream.

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Calories will vary depending on whether you use lamb or pork, the amount of fat, and the type of sour cream.

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