Palócleves - Hungarian Pork and Vegetable Soup

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the pork cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the sweet Hungarian paprika, caraway seeds, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the diced carrots, parsnips, potatoes, celery, and red bell pepper to the pot. Season with salt and pepper to taste.
5. 5.
   Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the pork and vegetables are tender.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Palócleves hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness. Trim any excess fat before cubing.
• Hungarian paprika — Opt for sweet Hungarian paprika to achieve the authentic flavor profile of Palócleves. Adjust the amount according to your spice preference.
• Caraway seeds — Toasting the caraway seeds before adding them to the soup will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, you can use a combination of pork bones and meat in the soup.
• If you prefer a thicker consistency, you can mash some of the cooked vegetables before serving.
• Adjust the spiciness by adding a pinch of hot Hungarian paprika or chili flakes.
• Serve the Palócleves with crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Palócleves hot in individual bowls, with a dollop of sour cream on top and a sprinkle of fresh parsley for garnish. Accompany it with freshly baked bread or Hungarian pogácsa for a delightful meal.

Presentation advice

Present the Palócleves in a rustic-style soup tureen or individual soup bowls. The vibrant colors of the vegetables and the creamy white sour cream on top will create an appetizing visual appeal. Serve with a side of crusty bread and garnish with a sprig of fresh parsley.