Palócleves: Hungary’s Legendary Soup

Prep Time 30 min

Cook Time 120 min

Calories 71 kcal/100g

If Hungarian cuisine had a comforting, soul-warming hug in the form of soup, palócleves would be it. Named after the Palóc people, a distinct ethnic group in Northern Hungary known for their vibrant culture and robust flavors, this soup stands out as a perfect marriage of smoky meat, garden-fresh vegetables, and a subtle creamy tang. It’s a dish that carries deep roots in tradition but shines with fresh, lively character

A Story of Tradition and Taste

Palócleves goes beyond ordinary soup—it’s a celebration of the Palóc spirit: hearty, honest, and full of flavor. Traditionally made with pork, sauerkraut, and fresh peas or beans, gently simmered and finished with sour cream, the soup embodies the resourcefulness and joy of rural kitchens. I fondly recall my grandmother’s simmering pots during chilly afternoons, the kitchen filled with the rich aroma of paprika, tender meats, and the promise of a satisfying meal that could warm both body and heart.

Legend has it that Palócleves was first created by the famed chef János Gundel in honor of Kálmán Mikszáth, a celebrated Hungarian writer affectionately called “the greatest of the Palóc people.” Mikszáth, known for his wit and love of good food, inspired Gundel to craft a soup that would embody the flavors of the Hungarian countryside. The result was so delicious that, according to stories, the first diners asked for a second bowl on the spot.

What Sets Palócleves Apart?

Unlike simple meat-and-vegetable soups, palócleves offers a gentle complexity: smoky pork infuses the broth, the sharpness of sauerkraut adds brightness, and fresh peas or beans bring a sweet earthiness. The finishing touch—a swirl of sour cream—gives it that unmistakable creamy comfort, making every spoonful a layered delight.

Ingredients

• 600 g (about 1.3 lbs) pork shoulder or pork ribs, cut into bite-size pieces (bone-in preferred for richness)
• 1 large onion, finely chopped
• 2–3 cloves garlic, minced
• 2 tablespoons pork lard or sunflower oil
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional, to taste)
• 200 g (about 7 oz) sauerkraut (drained, rinsed lightly if too sour)
• 250 g (about 1¼ cups) fresh green peas or shell beans (fresh or frozen)
• 2 medium carrots, peeled and diced
• 1 parsnip or parsley root, peeled and diced
• 1–2 bay leaves
• 1 liter (about 4¼ cups) water or stock (vegetable or meat)
• Salt and freshly ground black pepper to taste
• 150 ml (⅔ cup) sour cream
• 1 tablespoon all-purpose flour (optional, to thicken)
• Fresh parsley or dill, chopped (for garnish)

To Serve

• Rustic crusty bread or fresh rolls
• Pickled vegetables or a fresh cabbage slaw to balance richness

Instructions

1. Brown the Pork and Sauté Aromatics

• In a large, heavy pot, heat the lard or oil over medium heat.
• Add the chopped onion and cook slowly until translucent, about 6–8 minutes.
• Stir in the minced garlic and cook for 1 minute more.
• Add the pork pieces and brown them well on all sides to develop flavor.

2. Add Paprika and Vegetables

• Remove the pot from the heat. Stir in the sweet and hot paprika quickly to avoid burning.
• Return to heat and add diced carrots, parsnip(or parsley root), and bay leaves. Stir for 1–2 minutes.

3. Simmer the Soup

• Pour in the water or stock, bring to a boil, then reduce to a gentle simmer.
• Cover and cook for 45 minutes to 1 hour, until the pork is tender.

4. Add Sauerkraut and Fresh Vegetables

• Stir in the sauerkraut and fresh peas or beans.
• Continue simmering, uncovered, for another 20–30 minutes until vegetables are tender and flavors meld.

5. Finish with Sour Cream

• In a small bowl, whisk the sour cream with flour to a smooth paste (to avoid curdling).
• Ladle a few spoonfuls of hot soup broth into the sour cream mixture to temper it.
• Slowly pour the tempered sour cream into the soup pot, stirring gently.
• Heat gently for 3–5 minutes more but do not boil to keep the cream smooth and velvety.
• Season to taste with salt and pepper.

6. Serve

• Ladle the palócleves into bowls, sprinkling with fresh herbs.
• Serve with crusty bread and pickled vegetables for a hearty, balanced meal.

Tips for the best Palócleves

• Use bone-in pork or ribs for a richer, more flavorful broth.
• Adjust sauerkraut acidity by rinsing if too sharp, or adding a pinch of sugar if too tart.
• Fresh peas or beans add sweetness; frozen work well outside of season.
• Tempering the sour cream with flour ensures a creamy finish without separation.
• Simmer low and slow for tender pork and deep, harmonious flavors.

Why We Love It

Palócleves is a true taste of Hungarian home-cooking heritage: nourishing, layered with history, and perfect for cool days when you want a meal that warms your insides and lifts your spirits. It’s a soup for gatherings, for family traditions, and for anyone longing to bring a little old-world magic into their kitchen.

Have you tried making palócleves before? Any family secrets or favorite twists? Share your stories and tips below—and may this hearty soup bring richness and joy to your table!