Prepare the Meat: Heat oil in a large pot. Sauté onions until translucent. Add garlic and sauté 1 more minute.
Add Paprika & Meat: Remove the pot from heat, stir in paprika (to avoid burning). Add the meat and sauté briefly until coated.
Simmer the Soup: Pour in enough water to cover the meat (about 6 cups). Bring to a boil, then reduce heat and simmer 1 hour or until the meat is tender.
Add Vegetables: Add carrots, parsnip (if using), and potatoes. Simmer for 10 minutes. Then add green beans and cook another 10–15 minutes until all vegetables are tender.
Prepare Sour Cream Mixture: In a small bowl, mix sour cream with flour until smooth. Temper it with a few spoonfuls of hot soup, then slowly stir it back into the pot.
Season & Add Sour Notes: Add salt, pepper, and vinegar or lemon juice to taste. Simmer 5 more minutes, stirring occasionally.
Serve: Ladle into bowls and garnish with fresh dill. Serve hot with crusty bread.
💡 Tips:
Traditionally, Palóc Soup uses a combination of beef and smoked pork or ham for extra depth.
The sour cream should not boil vigorously after adding, or it may curdle.
Some recipes include a small amount of rice or noodles, but it’s optional.
If you like, I can also give you a “quick weeknight version” that tastes just as authentic but takes under 40 minutes using simpler ingredients. Do you want me to do that?
