Pork Broth Soup

1. 

flitch 1.8 lb (800 g) • water 2.65 quart (2500 ml) • salt 1.5 tsp

Cook pork head (1,5 hour), jowl or flitch in salted water and prepare broth. Take the meat out of the soup, prepare some other meal from it (for example brush jowl or flitch with ground red pepper, garlic and serve cold).

2. 

carrots 5.25 oz (150 g) • onion 3.5 oz (100 g) • pork lard 1 tbsp • lentil 5.25 oz (150 g) • barley groats 3.5 oz (100 g) • dried mushrooms 1.75 oz (50 g) • crushed cumin 1 tsp • ground red paprika 1 tsp

Peel carrot, wash it and grate coarsely. Peel onion and chop it finely. Cook both carrot and onion in lard, pour in crushed cumin and pepper and pour it over with 2 liters of hot broth. Add lentils, sorted and washed in a strainer, barley groats rinsed in water and washed mushrooms. Cook until all the ingredients become soft, for about 40 minutes.

3. 

potatoes 3.5 oz (100 g) • marjoram • garlic

At the end add grated potato to the soup and bring to the boil. Season the soup with marjoram or pressed garlic.