Czech Pork Soup

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* !

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 12  ounces  pork shoulder or 12  ounces  pork 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 6 1⁄4 cups  de-fatted  pork stock
• 2  teaspoons fresh marjoram (chopped)
• 6  tablespoons long-grain rice (cooked, See note below) or 6  tablespoons pearl barley (cooked, See note below)
•  salt & freshly ground black pepper
•  sour cream, a dollop to garnish (optional)

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. In true Czech tradition, garnish w/a dollop of sour cream as desired. 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).".