Lamb "Palots" Soup with Lard
4 servings
120 minutes
Palóc soup is a vibrant representative of Hungarian cuisine, named after the Palóc people known for their rich gastronomic tradition. This aromatic soup combines the rich flavor of lamb and the spiciness of lard, complemented by the softness of potatoes and the freshness of green beans. Slow simmering of meat with onions and garlic reveals depth of flavor, while the final seasoning of sour cream and flour gives the soup a delicate texture and a slight tanginess. This soup warms and satisfies, making it perfect for cozy family meals or traditional Hungarian feasts. The wonderful combination of ingredients makes it not only hearty but also incredibly delicious, showcasing the full palette of Hungarian culinary magic.
1
Cut the lamb and fat into pieces, fry with garlic.
- Lamb: 500 g
- Lard (back fat): 50 g
- Garlic: 2 cloves
2
Slice the onion into rings and add it to the meat. Season with salt and pepper, and simmer for 1 hour, adding a little water if necessary.
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
Pour the onion-meat mixture with boiling broth.
- Meat broth: 1 l
4
Cut the potatoes into cubes, the beans into small pieces, and add to the soup. Cook until ready.
- Potato: 3 pieces
- Green beans: 200 g
5
Season the ready soup with sour cream mixed with flour and sprinkle with chopped greens.
- Sour cream: 4 tablespoons
- Wheat flour: 2 tablespoons
- Fresh herbs: 1 bunch
