Czech Pork Soup
Warm up with the hearty and comforting flavors of Czech Pork Soup, a traditional dish brimming with rustic charm and wholesome ingredients. Featuring tender chunks of slow-simmered pork shoulder, vibrant root vegetables like carrots, parsnips, and celery root, and aromatic herbs such as bay leaves and marjoram, this soup delivers rich, layered flavors in every spoonful. A golden roux adds a luxurious thickness to the broth, while optional egg noodles elevate it to a satisfying one-pot meal. Ready in just under two hours, this soup pairs perfectly with crusty bread and a sprinkle of fresh parsley for a cozy, homemade meal ideal for chilly evenings. Keywords: Czech pork soup, hearty pork soup, traditional Czech recipes, slow-cooked soup, comfort food.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 1500 milliliters water
- 2 whole carrots
- 2 whole parsnips
- 1 small celery root
- 1 medium onion
- 2 whole garlic cloves
- 2 whole bay leaf
- 5 pieces whole peppercorns
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 teaspoon marjoram
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 100 grams egg noodles (optional)
Instructions
Rinse the pork shoulder under cold water and pat dry. Cut it into large chunks, approximately 2-inch cubes.
In a large soup pot, add the pork shoulder pieces and 1500 milliliters of water. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
Reduce the heat to low, then add the peeled and halved onion, peeled garlic cloves, bay leaves, and whole peppercorns. Let the mixture simmer gently for 45 minutes.
While the pork is simmering, peel the carrots, parsnips, and celery root. Cut them into bite-sized pieces. Set them aside.
After 45 minutes, add the prepared carrots, parsnips, and celery root to the pot. Continue simmering for another 30 minutes, or until the vegetables are tender.
In a small skillet, melt 1 tablespoon of butter over medium heat. Stir in the all-purpose flour and cook for 2-3 minutes, whisking continuously, until the mixture turns golden brown. This forms a roux.
Slowly ladle about 1 cup of hot broth from the soup into the skillet with the roux, whisking constantly to create a smooth mixture. Pour this back into the soup pot to thicken the broth. Stir well.
Add the marjoram, salt, and ground black pepper to the soup. Taste and adjust seasoning as needed.
If using egg noodles, cook them separately according to the package instructions. Drain and add them to the soup just before serving.
Remove the bay leaves and whole peppercorns right before serving. Garnish each bowl with a sprinkle of fresh chopped parsley for added flavor and color.
Serve the soup hot with crusty bread on the side for a satisfying meal.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.2 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3703 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
