Paloc Soup (Palócleves)🇭🇺.

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🍲 Instructions:

1. Sauté the Onion & Meat:
   • In a large pot, heat oil or lard.
   • Add onions and cook until translucent.
   • Add paprika, stir quickly (off the heat for a moment to prevent burning).
   • Add the meat and brown it on all sides.
2. Simmer:
   • Add garlic, bay leaf, salt, pepper, and just enough water to cover the meat.
   • Simmer on low heat for about 30–40 minutes until meat is tender.
3. Add Veggies:
   • Add potatoes, green beans, caraway seeds (if using), and parsley.
   • Add more water if needed to cover ingredients.
   • Cook another 15–20 minutes, until veggies are soft.
4. Thicken & Cream:
   • In a bowl, mix sour cream and flour until smooth.
   • Temper with a bit of hot soup liquid, then slowly stir into the soup.
   • Simmer gently (don’t boil!) until slightly thickened.
5. Finish with Tang:
   • Add white vinegar or lemon juice to brighten the flavor.
6. Serve:
   • Garnish with extra parsley and serve with crusty bread or csipetke noodles.

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💡 Tips:

• Use lamb for authenticity, or beef/pork for convenience.
• For a lighter version, skip the flour and use yogurt instead of sour cream.
• Leftovers taste even better the next day!

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