How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Czech Pork Soup?

You need 9 ingredients. The key ingredients include: 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), and more.

Is Czech Pork Soup suitable as soups & stews?

Yes, Czech Pork Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Czech Pork Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Czech Pork Soup Recipe

Name: Czech Pork Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Czech Pork Soup – a delicious recipe with pork shoulder, onion, carrot, garlic, water, fresh marjoram. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

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)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
447 kcal
Category
Soups & Stews

Eats Now Editorial Team

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