Czech Pork Soup Food

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 CABBAGE DISH

Steps:

• Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
• In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
• Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
• In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

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.

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 SAUERKRAUT SOUP

Steps:

• Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
• Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
• Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.