Palóc Soup

Palóc soup is a classic of Károly Gundel: a paprika, dill-and-sour-cream soup that is generously filling.

1. Chop the onion finely, sweat it glassy in a little fat, then add the diced pork shoulder, and fry it until it whitens.

2. Add the crushed garlic, sprinkle over the paprika and the caraway, toss it through quickly, then pour in the water.

3. Salt and pepper it, and under a lid, over a low heat, cook the meat half-tender.

4. Add the diced potato and the green beans, and cook them tender.

5. Mix the flour lump-free with the sour cream, temper it with a little hot liquid, then stir it into the soup, and boil it together.

6. Finally stir in the finely chopped fresh dill.

Tip: Always loosen the thickening with hot liquid before adding it, so the sour cream does not curdle.