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    You are in: Home / Recipes / Czech Pork Soup Recipe
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    Czech Pork Soup

    Czech Pork Soup. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    0 mins

    1 hr 5 mins

    twissis's Note:

    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* !

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    Serves: 4-6


    Soup Se ...

    Units: US | Metric

    • 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


    1. 1
      Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
    2. 2
      Simmer for 1 to 1 1/2 hrs till meat is tender.
    3. 3
      Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
    4. 4
      TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. Just too easy, isn't it?.
    5. 5
      NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".

    Ratings & Reviews:

    • on August 21, 2008


      I was a bit scared because this recipe seemed so simple. The end result was very enjoyable. It was mild and comforting almost like chicken noodle soup but with more of a kick. I was going to use barely but forgot to buy it at the store so I went with rice. I used a pork tenderloin instead of the pork shoulder because it was on sale. It made perfect pink little chunks of meat in the soup. Next time I will try the shoulder because I am thinking it might shredd nicely instead of having the cubes making it feel like more of a hearty soup. I put a lot of pepper in and topped with a dallop of sour cream. I wasnt sure what else to serve with it so I made some focaccia bread and it went well. I might look for a nice Czech bread recipe just to make it more fun when serving guests.

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    • on November 17, 2007


      I don't know that I have had a pork soup before but I'll have it again. I used barley in a double portion because the soup and a biscuit was my complete dinner. I also went with the barley because I recently discovered that it has the lowest glycemic index of all the grains (and I like it!). I used fat free chicken stock as I didn't have pork stock and the chicken have more flavor that water would. The barley was raw but I just put it in with the pork cubes at the start and it was perfect. Thanks twiss for a brand new discovery.

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    • on March 01, 2010


      This was a good soup, a nice way to use some pork I had in the freezer. I added a potato and half a head of cabbage that I needed to use up as well. It is a very mild soup, not as boldly flavored as I usually prefer. I used wild rice instead of long grain or barley, which I think would be fantastic, and I would have used if we'd had some. Thank you for a yummy dinner.

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    Nutritional Facts for Czech Pork Soup

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.9
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 5.4 g
    Cholesterol 60.8 mg
    Sodium 78.1 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 1.3 g
    Sugars 2.4 g
    Protein 16.6 g

    The following items or measurements are not included:

    fresh marjoram

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