Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Marjoram | not in our table | 0 |
| Caraway | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tablespoons butter or margarine, divided
- 1 lb pork, cubed
- 4 medium potatoes, diced
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 6 cups beef broth or 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.