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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Another soup recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) - Thanks to my great-uncle Emil (Placek) who married my great-aunt Loretta (Sullivan), my Irish family was exposed to & I grew up loving the Czech cuisine. Soups like this easy-fix + a salad made from their garden of plenty are fond memories of my childhood (Like most soups, time is almost all cook time, but I also allowed 10 min for ingredient prep). *Enjoy* ! Ingredients:
12 ounces pork shoulder (or tenderloin, lean & cut into 1/2-in cubes) |
1 large onion (finely sliced) |
2/3 cup carrot (finely diced) |
3 garlic cloves (crushed) |
6 1/4 cups water (or de-fatted pork stock) |
2 teaspoons fresh marjoram (chopped) |
6 tablespoons long-grain rice (cooked & may use cooked pearl barley, see note below) |
salt & freshly ground black pepper |
Directions:
1. Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
2. Simmer for 1 to 1 1/2 hrs till meat is tender.
3. Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
4. TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. Just too easy, isn't it?.
5. NOTE: This *Cooks Tip* was noted: For a more substantial soup, dbl the amt of rice (or barley). .
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