Hungarian meat soup Paloc

Discover the rich flavor of Hungarian Paloc soup—a thick, aromatic dish made with lamb, potatoes, and paprika. The perfect combination of meat broth and spices will warm you up any day!

Step-by-step recipe

Step 1:

Place the fat tail fat in a thick-walled saucepan and melt for 4-5 hours over medium heat.

Step 2:

Remove any unmelted fat and place the lamb, cut into small pieces, into the pan.

Step 3:

Fry for 5-6 minutes over high heat.

Step 4:

Finely chop the onion and add to the pan. Stir.

Step 5:

Add crushed garlic, 2 bay leaves, dried garlic, parsley, dill, tarragon, ground cumin, black pepper, sweet paprika and salt.

Step 6:

Stir and fry for 2-3 minutes over medium heat.

Step 7:

Pour in a liter of water, stir, bring to a boil, cover, and simmer for an hour over medium heat. Stir.

Step 8:

Cut the potatoes into medium cubes and add to the soup.

Step 9:

Add green beans to the soup.

Step 10:

Pour in a liter of water, stir, bring to a boil, cover and cook for 15 minutes over low heat.

Step 11:

Combine sour cream and flour in a bowl, add 100 ml of soup from the saucepan, stir, and pour the mixture into the soup. Stir.

Step 12:

Squeeze the juice of half a lemon into the soup, stir and remove from heat.

Cooking tips

For this soup, you will need a heavy-bottomed saucepan suitable for frying.

Do not overcook the ingredients, otherwise the taste of the soup will be spoiled.