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Pork Broth Soup

     

Dense soup for snack. Serve with bread or buns and rolls.

Cook

No. of servings

6

Ready in

2 h. 20 min.

Difficulty

low

 

Categories:    

 

Barley groats100g
Carrots150g
Crushed cumin1teaspoon
Dried mushrooms50g
Flitch800g
Garlic
Ground red paprika1teaspoon
Lentil150g
Marjoram
Onion100g
Pork lard1tablespoon
Potatoes100g
Salt1.5teaspoon
Water2.5l

1. 

flitch 1.8 lb (800 g)  water 2.5 l  salt 1.5 tsp

Cook pork head (1,5 hour), jowl or flitch in salted water and prepare broth. Take the meat out of the soup, prepare some other meal from it (for example brush jowl or flitch with ground red pepper, garlic and serve cold).

2. 

carrots 5.25 oz (150 g)  onion 3.5 oz (100 g)  pork lard 1 tbsp  lentil 5.25 oz (150 g)  barley groats 3.5 oz (100 g)  dried mushrooms 1.75 oz (50 g)  crushed cumin 1 tsp  ground red paprika 1 tsp

Peel carrot, wash it and grate coarsely. Peel onion and chop it finely. Cook both carrot and onion in lard, pour in crushed cumin and pepper and pour it over with 2 liters of hot broth. Add lentils, sorted and washed in a strainer, barley groats rinsed in water and washed mushrooms. Cook until all the ingredients become soft, for about 40 minutes.

3. 

potatoes 3.5 oz (100 g)  marjoram  garlic

At the end add grated potato to the soup and bring to the boil. Season the soup with marjoram or pressed garlic.

Bon appetit!

 

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