Ingredients:
4 tablespoons butter or 4 tablespoons margarine, divided
1 lb pork, cubed
4 medium potatoes, diced
2 cloves garlic, minced
1 large onions, finely chopped
6 cups beef broth or 6 cups chicken broth
1 tablespoon paprika
1 teaspoon marjoram
2 tablespoons flour
2 medium carrots, diced
1 teaspoon crushed caraway seeds
Directions:
Fry the onion in 2 tbsp butter over low heat until wilted and almost golden brown.
Raise the heat to medium, add the pork and fry till browned, stirring occasionally.
Pour on the broth and bring to a slow boil.
Add salt and freshly ground black pepper to taste.
Reduce heat to low and simmer uncovered for about 1 hour or till the meat is tender.
Spoon away the grease from the surface of the soup.
In a frying pan, melt the remaining butter on medium, then add the flour and fry it for two to three minutes, stirring often.
Add some warm broth to the roux, mixing well; bring to a boil, then stir this mixture into the soup.
Add the carrots, potatoes, paprika, garlic, and marjoram to the soup.
Cook about half an hour till the vegetables are done.
Servings: 4
Time preparation: 10 min.
Time total: 100 min.