Palócleves: Light Dill-Scented Green Bean Soup

Why You’ll Love This Recipe

• Bright and cozy: a paprika-kissed broth finished with dill, lemon, and a silky sour-cream swirl.
• Balanced and lighter than goulash, yet satisfying with tender beef or lamb.
• One pot, weeknight-friendly technique with pantry staples.
• Great next-day flavor—soups like this only get better.

Grocery List

• Produce: Onion, garlic, green beans, Yukon Gold potatoes, fresh dill, lemon (optional: 1 carrot)
• Dairy: Full-fat sour cream, butter (optional)
• Pantry: Beef chuck or lamb shoulder, neutral oil, Hungarian sweet paprika, hot paprika (optional), caraway seeds, bay leaf, low-sodium broth, all-purpose flour, salt, black pepper

Full Ingredients

Meat & Aromatics

• 1.5 lb (680 g) beef chuck, trimmed and cut into 3/4-inch cubes (or lamb shoulder/mutton)
• 2 tbsp neutral oil (sunflower or canola)
• 1 tbsp unsalted butter (optional, for flavor)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper, divided

Spices & Liquids

• 2 tbsp Hungarian sweet paprika
• 1/4 tsp hot Hungarian paprika or cayenne (optional)
• 1 tsp caraway seeds, lightly crushed
• 1 bay leaf
• 6 cups (1.4 L) low-sodium beef or chicken broth
• 2 cups (480 ml) water

Vegetables

• 1 lb (450 g) green beans, trimmed and cut into 1.5-inch pieces
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1 medium carrot, peeled and sliced 1/4-inch thick (optional)

Sour-Cream Finish

• 3/4 cup (180 g) full-fat sour cream
• 2 tbsp all-purpose flour
• 1/3 cup (15 g) fresh dill, finely chopped, plus extra for garnish
• 2 tbsp fresh lemon juice, plus more to taste

To Serve (Optional)

• Crusty bread
• Paprika oil drizzle (1 tbsp warm oil mixed with 1/2 tsp sweet paprika)
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep the components

Pat the beef dry with paper towels and season with 1 tsp kosher salt and 1/4 tsp black pepper. Trim and cut the green beans, peel and cube the potatoes, and chop the onion and dill. Keep potatoes in cold water to prevent browning. Measure spices and whisk the broth and water together in a pitcher for easy pouring.

Step 2: Brown the meat

Heat a heavy Dutch oven over medium-high. Add the oil (and butter if using). Brown the beef in two batches, 3–4 minutes per side, until deeply golden. Transfer to a bowl. This fond will enrich the soup.

Step 3: Soften aromatics and bloom paprika

Reduce heat to medium. Add the onion and a pinch of salt and cook 6–8 minutes, stirring, until translucent and lightly golden. Stir in the garlic for 30 seconds. Add the sweet paprika, optional hot paprika, and crushed caraway; stir for 10–15 seconds just until fragrant. Do not let the paprika scorch.

Step 4: Deglaze and simmer the beef

Return the browned beef to the pot with any juices, add the bay leaf, then pour in the broth-and-water mixture. Scrape up any browned bits. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 60–75 minutes, stirring occasionally, until the meat is fork-tender. Skim any foam or excess fat.

Step 5: Add the vegetables

Add the potatoes, green beans, and optional carrot. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Simmer uncovered 12–15 minutes, until vegetables are just tender but not mushy.

Step 6: Make the sour-cream liaison and finish

In a bowl, whisk the sour cream with the flour until smooth. Ladle in 1 cup hot broth from the pot, whisking constantly to temper. Reduce the soup to the gentlest simmer, then stir in the tempered sour cream. Simmer 1–2 minutes to lightly thicken. Turn off the heat. Stir in the chopped dill and 2 tbsp lemon juice. Taste and adjust with more salt, pepper, or lemon as needed.

Step 7: Rest and serve

Fish out the bay leaf. Let the soup rest 5 minutes to settle. Ladle into warm bowls and garnish with extra dill and a drizzle of paprika oil if you like. Serve with crusty bread and lemon wedges.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika for the brightest color and aroma.
• Bloom paprika briefly in fat, then add liquid immediately to avoid bitterness.
• Temper the sour cream with hot broth so it blends in silky-smooth without curdling.
• Cut potatoes and beef to consistent sizes so everything cooks evenly.
• Cooking with lamb or mutton? Plan on 15–20 extra minutes of simmer time for tenderness.

Variations

• Lamb Palócleves: Swap beef with lamb shoulder for a slightly richer, traditional flavor.
• Vegetarian: Skip the meat and use vegetable broth; add 8 oz sliced mushrooms and a can of chickpeas for body.
• Csipetke (Pinched Noodles): Add 1 cup fresh csipetke during the last 8–10 minutes of cooking for a heartier bowl.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; the flavors deepen nicely. Reheat gently over low heat—avoid boiling after the sour cream is added. For freezing, cook through Step 5 only (without sour cream, dill, and lemon). Cool and freeze up to 3 months. Reheat, then add the sour-cream liaison, dill, and lemon just before serving.

Nutrition (per serving)

Approximate: 380 calories; 26 g protein; 24 g carbohydrates; 19 g fat; 4 g fiber; 950 mg sodium.