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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onion in 2 tbsp butter over low heat until wilted and almost golden brown. | 2. Raise the heat to medium, add the pork and fry till browned, stirring occasionally. | 3. Pour on the broth and bring to a slow boil. | 4. Add salt and freshly ground black pepper to taste. | 5. Reduce heat to low and simmer uncovered for about 1 hour or till the meat is tender. | 6. Spoon away the grease from the surface of the soup. | 7. In a frying pan, melt the remaining butter on medium, then add the flour and fry it for two to three minutes, stirring often. | 8. Add some warm broth to the roux, mixing well; bring to a boil, then stir this mixture into the soup. | 9. Add the carrots, potatoes, paprika, garlic, and marjoram to the soup. | 10. Cook about half an hour till the vegetables are done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
pork	1		cubed	1705.536	0.0	63.0958	159.0775
potato	4		diced	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	60.0	14.01	1.65	0.15
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
carrot	2		diced	50.02	11.6876	1.1346	0.2928
caraway seed	1	teaspoon	crushed	6.992999999999999	1.0479	0.4152	0.3064

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