Palóc soup (
Hungarian: ''palócleves'') is a soup similar to Hungarian
goulash
Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the n ...
soup, but lighter and a bit sour in taste.
Contrary to popular opinion, the soup was not named after the
palóc
The Palóc are a subgroup of Hungarians in Northern Hungary and southern Slovakia. While the Palóc have retained distinctive traditions, including a very apparent dialect of Hungarian, the Palóc are also ethnic Hungarians by general consensus. ...
people.
History
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 by
János Gundel, for a restaurant opening event, where well-known writer
Kálmán Mikszáth
Kálmán Mikszáth de Kiscsoltó (16 January 1847 – 28 May 1910) was a widely reputed Hungarian novelist, journalist, and politician. His work remains in print in Hungarian and still appears from time to time in other languages.
Biography
Mik ...
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.
Recipes
Palóc soup is usually made of
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
,
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
or
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, rarely from turkey. Previous recipes called for the vegetables to be cooked separately. The soup is often made by mixing
sour cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, ...
, but can be served with sour cream in a separate bowl. Newer recipes use
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
or
lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culin ...
to give the soup a sourish taste and some
dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Growth ...
can also be used as decoration.
See also
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
References
{{DEFAULTSORT:Paloc soup
Hungarian soups