Ingredients
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12 ounces pork shoulder or 12 ounces pork tenderloin, lean & cut into 1/2-in cubes
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1 large onion (finely sliced)
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3 garlic cloves (crushed)
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6 1/4 cups water or 6 1/4 cups de-fatted pork stock
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2 teaspoons fresh marjoram (chopped)
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salt & freshly ground black pepper
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sour cream, a dollop to garnish
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2/3 cup carrot (finely diced)
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6 tablespoons long-grain rice (cooked, See note below) or 6 tablespoons pearl barley (cooked, See note below)
Instructions
- Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
- Simmer for 1 to 1 1/2 hrs till meat is tender.
- Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
- TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. In true Czech tradition, garnish w/a dollop of sour cream as desired. Just too easy, isn't it?.
- NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".