Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Palocleves Recipe
    Lost? Site Map

    Palocleves

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    S?ndor Fenyvesi's Note:

    Janos Gundel, who was the founder of the Gundel dynasty, created this soup recipe for Kalman Mikszath, when the Hungarian famous writer once asked him "something to eat, which has all the tastes, aromas, finenesses and delicacies in it". Mikszath was born in the north part of Hungary, from "Paloc-land" - so their friends gave the name after his motherland to this soup - and it became "Palocleves". This recipe is from a Hungarian Cookbook: Gundel - Uj Magyar Szakacskonyv, and I have translated it for you, with many other recipes at the www.cookbook.hu.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 2 quarts pot fry the onion on the hot oil until golden brown.
    2. 2
      Set aside for a short time, and then mix in the Hungarian paprika, and two cups of hot water.
    3. 3
      Put back on the medium fire, add the meat dices, some salt, caraway, garlic and bay leaf, reduce the heat, and on slow fire simmer covered for about 1 and the half hours, or until the meat is tender.
    4. 4
      Continuously add water if needed.
    5. 5
      While the meat simmers in a small pot boil the diced potatoes in some salted water (about 10-12 minutes), then set aside.
    6. 6
      Boil the French bean pieces in a cup of salted water (about 10-12 minutes) and set them aside too.
    7. 7
      Do not overcook the bean!
    8. 8
      If you use green beans, add some bicarbonate of soda to the water to keep the fresh green color of the bean.
    9. 9
      In a small bowl mix well the sour cream and the flour with 1/4 cup of water using a whisk.
    10. 10
      When the meat is tender, add the potatoes and the bean with the simmering water, then mix in the sour cream thickening and simmer another 5 minutes.
    11. 11
      If you think that the soup is too thick, mix in some hot water.
    12. 12
      Before the serving, discard the bay leaf, and sprinkle every serving with spoonful fresh, finely chopped dill.

    Ratings & Reviews:

    • on September 21, 2003

      55

      Very good. I cooked this on a rainy evening in spring(Southern hemisphere) for a group who had been playing soccer in the park all afternoon, and everyone loved it. The small quantity of caraway adds a lovely twist to the flavour.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Palocleves

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 438.9
     
    Calories from Fat 302
    68%
    Total Fat 33.5 g
    51%
    Saturated Fat 12.5 g
    62%
    Cholesterol 70.2 mg
    23%
    Sodium 69.0 mg
    2%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.6 g
    6%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites