Best 2 Czech Pork Soup Recipes

**Pork soup**, a timeless classic in Czech cuisine, is a hearty and comforting dish that warms the soul on chilly days. This flavorful soup is prepared with tender pork meat, an aromatic vegetable medley, and a rich broth seasoned with an array of herbs and spices. Served steaming hot, it's a delightful treat that satisfies the appetite and nourishes the body.

Our collection of Czech pork soup recipes offers a variety of options to suit every taste and preference. From the traditional pork soup with dumplings to the more modern version with sauerkraut, each recipe is a culinary journey into the heart of Czech cuisine. Whether you're a seasoned chef or a novice cook, our easy-to-follow instructions and detailed ingredient lists will guide you through the cooking process, ensuring a delicious and satisfying outcome. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary adventure to savor the unforgettable flavors of Czech pork soup.

Here are our top 2 tried and tested recipes!

CZECH PORK SOUP

Czech Pork Soup image

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 !

Provided by twissis

Categories Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

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)

Steps:

Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
Simmer for 1 to 1 1/2 hrs till meat is tender.
Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
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?.
NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".

Nutrition Facts : Calories 291.4, Fat 15.6, SaturatedFat 5.4, Cholesterol 60.9, Sodium 84.3, Carbohydrate 19.9, Fiber 1.5, Sugar 2.6, Protein 16.7

CZECH ROAST PORK

Czech Roast Pork image

Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!

Provided by none

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 3h30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
5 pounds pork shoulder blade roast
3 medium onions, chopped
½ cup beer
1 tablespoon cornstarch
2 tablespoons butter

Steps:

In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g

Tips:

Choose high-quality pork ribs to ensure a flavorful and rich broth.
Use a variety of vegetables, such as carrots, celery, onions, and parsnips, to add depth of flavor to the soup.
Add herbs, such as bay leaves, thyme, and marjoram, to enhance the flavor of the soup.
Simmer the soup for at least 2 hours, or until the meat is fall-off-the-bone tender.
Serve the soup with a side of fresh bread or dumplings for a complete meal.

Conclusion:

Czech pork soup is a hearty and flavorful dish that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, this soup is a great option for both beginner and experienced cooks. Whether you are looking for a comforting meal or a way to use up leftover pork ribs, Czech pork soup is sure to be a hit. So next time you are in the mood for a delicious and satisfying soup, give this recipe a try!

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