Czech Pork Soup Food

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.

ČESNEčKA (CZECH GARLIC SOUP)

Steps:

• In a medium saucepan, melt bacon fat or butter. Add onions and garlic and cook until translucent.
• Add hot stock and bring to a boil. Add potatoes, return to the boil, reduce heat, and simmer until potatoes are tender.
• Adjust seasoning and, for a stronger garlic taste, add 3 cloves crushed garlic (not minced). Serve immediately with croutons and grated cheese of choice.

CZECH ROAST PORK LOIN (VEPROVA PECENE) RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F.
• Trim excess fat from the pork. Save the fat, if desired, to be rendered later and used for frying. Rub salt and pepper, to taste, into the meat. Heat the 3 tablespoons lard or vegetable oil in a large skillet.
• When the lard or oil is hot, carefully place the meat in the skillet and brown on all sides.
• Place the browned meat in a roasting pan large enough to accommodate it, but with the not too much extra room (otherwise the juices will evaporate too quickly).
• On the meat, sprinkle 1 tablespoon dried marjoram, 2 tablespoons caraway seeds, 2 tablespoons chopped fresh parsley, and 1 cup water. Then lay the onion slices on top of the meat.
• Place in the oven and roast for 1 1/2 to 2 hours, basting with pan juices every 15 to 20 minutes, and adding water as necessary. If the meat is browning too fast, cover loosely with aluminum foil.
• When the meat is done, remove it to a serving platter. Skim any fat from the surfaces of the pan juices and add salt and pepper to taste.
• Serve slices of the pork with sliced dumplings covered with pan juices. Don't forget the side of cabbage-red is preferred! Leftover meat slices make terrific sandwiches. Source: I adapted this recipe from one in "The Best of Czech Cooking" by Peter Trnka (Hippocrene Books Inc., 2009).

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).".

ZELňAčKA - CZECH SAUERKRAUT SOUP

Steps:

• Peel the onions and chop them finely. Place a heavy-bottomed saucepan on the stove on medium heat. Heat the fat in it, carefully throw in the onions, and let them turn translucent. It takes about five minutes. Do not forget to stir.
• Reduce the temperature a little. Add the flour, sweet paprika, and caraway seeds to the onions. Sauté for about half a minute to a minute, keep stirring.
• Start adding the chicken stock in batches and gradually whisk to prevent lumps from forming. Bring to a boil.
• Meanwhile, prepare the Sauerkraut and potatoes. Drain the Sauerkraut, but keep some brine aside for possible soup acidification later. Do not rinse the kraut-if it has long fibers, cut it into smaller pieces. Peel and cut the potatoes into small cubes about ½ inch in size.
• Put the Sauerkraut and potatoes in the soup. Add the bay leaves. Turn down the heat, cover the pot and let it bubble for about 20 minutes.
• Season with salt, pepper, and sugar. If the soup is not acidic enough, add the brine you reserved from the Sauerkraut at the beginning of cooking.
• Cut the sausage into rounds and pan-fry them in a teaspoon of lard. Throw fried sausage into the soup and stir.

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).