Czech Pork Soup Recipes

CZECH PORK SOUP

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).".

CZECH GOULASH (THE REAL THING)

Steps:

• Heat oil in large dutch oven (large stew pot) on high heat.
• Combine beef and pork and begin to brown in oil on all sides.
• When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
• Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
• Spices will expand while cooking.
• Drop cheesecloth or teaball into meat mixture.
• Simmer mixture for 45 minutes.
• Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
• Finally add all the spices as measured, the vinegar and the WHISKEY!
• Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
• Check and stir frequently to prevent the bottom from scorching or burning.
• THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
• OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
• (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).

CZECH ROAST PORK

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.