Hungarian Palóc Soup with beef and green beans (Palóc leves)

smoked pork

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more affordable.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and can be cost-effective.

beef

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey offers a leaner option with similar flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth without significant cost.

Finely chop the onions and sauté in 4 tbsp oil until soft.

Cut the beef into 1" cubes and add it to the softened onions.

Cook the beef until well seared.

Add the crushed garlic, ground caraway seed, salt, pepper and paprika. Stir well.

Pour 1 cup water over and cook on medium heat (covered) until the meat is almost tender.

Peel the potatoes and cut them into 1" cubes. Wash them under cold running water.

When the meat is almost tender, add 6 cups (1.5 liters) water.

Add the chopped potatoes and bay leaves.

Cover the pot and cook until the potatoes are half-cooked.

Add the green beans and continue cooking on low heat.

Meanwhile, mix together the sour cream and flour. Stir well until smooth.

Add a ladleful of soup to it and mix well.

Pour this sour cream mixture into the soup and stir. Let it cook for 5-10 minutes. Check and correct the seasoning if needed.

Sprinkle some chopped parsley over and serve.

Cooking Techniques

Equipment Needed

Spice Level: