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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using). | 2. Simmer for 1 to 1 1/2 hrs till meat is tender. | 3. Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes. | 4. 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?. | 5. NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder tenderloin	12	ounces	cut	302.6	0.0	67.32	1.7
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	2/3	cup	diced	34.9867	8.1749	0.7936	0.2048
garlic clove	3		crushed	302.6	0.0	67.32	1.7
water	6 1/4	cups	de-fatted	3450.0	83.1	34.35	357.6
marjoram	2	teaspoons	chopped	3.252	0.7267	0.1519	0.0845
grain rice	6	tablespoons	cooked cooked	302.6	0.0	67.32	1.7
salt black pepper			ground	302.6	0.0	67.32	1.7
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.