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Image of Hungarian palócleves in a rustic setting
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Palócleves

Ingredients

  • 500 grams pork leg (diced into 1.5 cm cubes)
  • 1 medium onion (finely chopped)
  • I medium carrot (chopped)
  • 2 clove garlic (very finely chopped)
  • 300 grams green beans (cut in bite size pieces)
  • 2 potatoes (diced into 1.5cm cubes)
  • 1 bunch parsley (finely chopped)
  • dill (finely chopped)
  • 3 tbsp oil
  • 1 tsp sweet Hungarian paprika
  • salt
  • pepper
  • 1 tsp ground cumin
  • 1 bay leaf
  • 200 grams sour cream
  • 1 tbsp flour

Instructions 

  • Dice the pork leg into 1.5 cm cubes and season with salt.
  • Heat the oil in a pot, add the onion, carrot and half of the parsley and sauté for 5-7 minutes on a low heat until soft and translucent.
  • Add the garlic then the diced meat and fry gently until the meat turns white.
  • Sprinkle with the sweet Hungarian paprika, cumin and bay leaf, and stir for a minute until the spices are well incorporated into the meat.
  • Add enough of the chicken stock to cover the meat and gently simmer gently for 20 minutes or until the meat has begun to soften.
  • Add potatoes and green beans to the semi-softened meat, and the remainder of the stock and then cook until the potatoes are just cooked. Add more stock or water if too much of the liquid evaporates.
  • Meanwhile, whisk the flour into the sour cream until all lumps are removed. , When the potatoes are just cooked, stir the sour cream into the soup and cook for a few minutes.
  • Garnish with the rest of the parsley and some dill and serve with some nice crusty bread.