Ingredients
- 4 tablespoons butter, divided
- 1 pound pork loin, cubed
- 2 pounds potatoes, diced,(4)
- 2 cloves garlic, minced
- 1 cup onion, finely chopped
- 8 cups beef broth
- 1 tablespoon paprika
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons flour
- 2 carrots, diced
- 1 teaspoon crushed caraway seeds
- 1 tablespoons parsley,minced
How to Make
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Step 1: Saute the onion in 2 tablespoons butter over low heat until wilted and almost golden brown.
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Step 2: Raise the heat to medium, add the cubed Pork loin and fry till browned, stirring occasionally.
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Step 3: Pour on the broth and bring to a slow boil.
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Step 4: Add salt and freshly ground black pepper to taste.
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Step 5: Reduce heat to low and simmer uncovered for about 1 hour or till the meat is tender.
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Step 6: Spoon away the grease from the surface of the soup.
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Step 7: In a frying pan
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Step 8: Melt the remaining butter on medium, then add the flour and fry it for two to three minutes, stirring often.
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Step 9: Add some warm broth to the roux, mixing well; bring to a boil, then stir this mixture into the soup.
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Step 10: Add the carrots, potatoes, paprika, garlic, and marjoram to the soup.
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Step 11: Cook about half an hour till the vegetables are done.
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Step 12: Add parsley
We hope you enjoy this recipe!
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