We were recently invited to this delicious soup and fell head over heels in love. It is similar to Hungarian goulash soup but contains more vegetables and white wine which gives it an elegant taste.
The soup was invented by none other than the legendary restaurateur János Gundel at the Gundel restaurant in Budapest. The origin of the soup's name is disputed, but it is believed to be named after the writer Kalman Mikszath, who was born in northern Hungary in the mid-19th century. He was nicknamed Paloc after the people who came from his home region.
This recipe contains beef, but the soup can also be cooked with lamb shank.
Ingredients:
about 1 kg diced beef (for example prime rib, marrowbone or leg of beef. Feel free to cook with marrowbone as well)
1 large finely chopped yellow onion
1 whole garlic
2 carrots
2 parsley roots
1 piece of celery root
1 white or green bell pepper
6-8 potatoes
about 3 liters of water
about 5 dl veal stock or meat broth
about 3-4 dl white wine
10 halved cocktail tomatoes
Green beans to taste
Chopped dill to taste
Salt
Do this:
Sauté the yellow onion with salt until soft and translucent. Add cumin and meat and fry quickly. Sprinkle over paprika powder and cover with water. Let simmer on low heat for about 1 hour, adding broth and water as the water boils away.
After 1 hour, add more water and add the halved garlic, celery root, paprika and continue simmering for another 1 hour. Then add the carrot and parsley root cut into small pieces and pour in the wine. Let simmer for about 30 minutes and then add the potatoes and green beans cut into pieces and cook until the potatoes are soft. Add the tomatoes and finely chopped dill just before serving.
Serve with a dollop of sour cream and bread.
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪