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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

 

 

barley groats3.5oz100grams
carrots5.25oz150grams
crushed cumin1tsp1teaspoon
dried mushrooms1.75oz50grams
flitch1.8lb800grams
garlic-
ground red paprika1tsp1teaspoon
lentil5.25oz150grams
marjoram-
onion3.5oz100grams
pork lard1tbsp1tablespoon
potatoes3.5oz100grams
salt1.5tsp1.5teaspoon
water2.65quart2.5litre

1. 

flitch 1.8 lb (800 g)  water 2.65 quart (2500 ml)  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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