 | |
| Type | Soup |
|---|---|
| Place of origin | Hungary |
| Serving temperature | hot |
| Main ingredients | meat, smokedlard,potato,green beans,carrot,parsley root |
Palóc soup (Hungarian:palócleves) is a soup similar to Hungariangoulash soup, but lighter and a bit sour in taste.[1] Contrary to popular opinion,[2] the soup was not named after thepalóc people.[1]
The exact history of the soup is not known, however, there are several legends surrounding its origins. The most prominent is the soup having been created byJános Gundel, for a restaurant opening event, where well-known writerKálmán Mikszáth was invited to. Gundel named the soup after Mikszáth's nickname, "the greatest of Palóc people".Elek Magyar's prominent cookbook,Az ínyesmester szakácskönyve recalls the soup being created for a food contest, where the jury liked it so much they ate two bowls of it.[1][3]
Palóc soup is usually made ofmutton,pork orbeef, rarely from turkey. Previous recipes called for the vegetables to be cooked separately. The soup is often made by mixingsour cream, but can be served with sour cream in a separate bowl. Newer recipes usevinegar orlemon to give the soup a sourish taste and somedill can also be used as decoration.[1]