Vepřová polévka (Czech pork soup): Difference between revisions
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Traditionally, this would have been made from a [[Pigs head|pigs head]], although nowadays [[Pork shoulder|pork shoulder]] is more commonly used | Traditionally, this would have been made from a [[Pigs head|pigs head]], although nowadays [[Pork shoulder|pork shoulder]] is more commonly used | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 16:36, 9 November 2019
| Vepřová polévka (Czech pork soup) | |
|---|---|
| Electus |
| Servings: | Serves 4 |
| Calories per serving: | 407 |
| Ready in: | 1 hour, 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour, 45 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 11th January 2017 |
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Traditionally, this would have been made from a pigs head, although nowadays pork shoulder is more commonly used
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350g lean shoulder of pork, cut into 1cm cubes
- 1 large onion, peeled and finely sliced
- 115g carrots, peeled and finely diced
- Garlic, to taste, crushed with a little salt, using the flat side of a knife
- 1.5 litres pork or ham stock
- ¾ teaspoon dried marjoram
- 100g cooked barley (about 30g raw)
- Seasoning
Method
- To a large pot, add the pork, onion, carrot, garlic and stock
- Bring to the boil, reduce heat, then simmer for 1-1½ hours, until the pork is tender
- Skim if needed
- Add the marjoram and season to taste.
- Simmer for a further 5 minutes
- Divide the cooked barley and place the the bottom of 4 soup bowls.
- Ladle the soup into the bowls and serve
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