Czech Pork Soup

• 12 ounces pork shoulder or 12 ounces pork tenderloin, lean & cut into 1/2-in cubes
• 1 large onion (finely sliced)
• 2/3 cup carrot (finely diced)
• 3 garlic cloves (crushed)
• 6 1/4 cups water or 6 1/4 cups de-fatted pork stock
• 2 teaspoons fresh marjoram (chopped)
• 6 tablespoons long-grain rice (cooked, See note below) or 6 tablespoons pearl barley (cooked, See note below)
• salt & freshly ground black pepper
• sour cream, a dollop to garnish (optional)

1. Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
2. Simmer for 1 to 1 1/2 hrs till meat is tender.
3. Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
4. 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?.
5. NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".

pork shoulder, onion, carrot, garlic, water, fresh marjoram, longgrain rice, salt, sour cream

Taken from www.food.com/recipe/czech-pork-soup-256491 (may not work)