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.
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.
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.