Palóc soup is not palóc – this is how one of the iconic dishes of Hungarian gastronomy was born

According to the compilation of Pénzcentrum, the origin of palóc soup is linked to an elegant restaurant in the capital, where János Gundel created the soup for Kálmán Mikszáth. According to contemporary stories, the writer asked him for a dish “that would encompass all the flavors of Hungarian cuisine” – thus the paprika, sour cream, vegetable, ragout-like dish was born, which quickly became a favorite of the guests.

Although many people believe it to be a dish of the Paloc ethnic group based on its name, the soup actually commemorates Mikszáth’s origins. The writer, who was born in Szklabonya, which is now Slovakia, proudly embraced his Palóc roots and incorporated them into several of his works, such as The Good Palócok and The Brothers of the Lake.

Writing Inspiration in the Kitchen

Mikszáth was not only a literary great, but also had a passionate interest in gastronomy. During his years in Szeged, he wrote restaurant reviews, and in Budapest, he published gastronomic articles, including Hungarian Cuisine. Among his favorites were stuffed cabbage – “the king of dishes” –, pork stew with peppers and oven-baked steaks.

The original recipe and its modern versions

The original recipe from the late 19th century was made with mutton, separately cooked vegetables and a sour cream mixture. However, over time, many variations have been created: today it is also made with pork, beef and even turkey, but green beans are an obligatory element in all versions. The soup traditionally starts with a stew base, then ends with pickling and fresh dill – this gives palóc soup its characteristic, refreshing flavor.

In the second half of the 20th century, palóc soup became a regular dish in restaurants and canteens, and its popularity was due to its easy preparation, filling nature and leftovers saving function: it often appeared on the table as a “reimagined” dish from stew.

Became an icon of Hungarian cuisine

Today, palóc soup is a symbol of Hungarian gastronomy, which simultaneously carries the tradition of national flavors and the creative renewal of urban hospitality. Like other innovations of the Gundel dynasty, this dish has outgrown its original context – and has become part of everyday life.

Palóc soup is therefore not a folk dish, but one of the most beautiful examples of Hungarian gastronomy of how a culinary gesture can become a national tradition.