Palóc soup

Palóc soup is a delightful Hungarian dish that bears resemblance to goulash, but with a lighter and slightly tangier flavor. Contrary to popular belief, its name does not derive from the Palóc people. The origins of this soup remain enshrouded in mystery, with several captivating legends contributing to its allure.

One popular story suggests that the renowned chef János Gundel created the soup during the opening of a restaurant attended by the famous writer Kálmán Mikszáth. As a tribute to Mikszáth's nickname, the soup was subsequently named after him. Another interesting tale comes from Elek Magyar’s cookbook, which claims that Palóc soup won a food contest because the judges simply could not get enough of its delicious taste.

Traditionally, Palóc soup is prepared with mutton, pork, or beef, though turkey is occasionally used as a less common variant. In the past, cooks would prepare the vegetables separately. Sour cream is a staple ingredient, either incorporated directly into the soup or served on the side. Modern recipes might include a splash of vinegar or lemon to enhance the soup’s tanginess, and a sprinkle of dill often serves as a fresh garnish.