Gourmet Soup recipes

Heat the butter in a large saucepan, add the peeled and chopped onions, carrots and the chopped celery. Sauté gently until golden brown; remove from pan.

Add extra butter and oil to the saucepan and add pork and bacon pieces. Cook gently until meat is golden brown; remove from the saucepan. Add the flour to the saucepan  and stir until dark golden brown. Add paprika, stir 1 minute more.

Remove pan from heat, add water and stir until well combined. Return the saucepan to heat and stir until soup comes to a boil; reduce heat.

Add pork, bacon and vegetables, stir until combined. Add caraway seeds, beef and chicken stock cubes and tomato paste. Stir until combined; season with salt and pepper. Cover the saucepan and simmer gently for one hour. Remove the meat and strain the soup and return it to the saucepan. Cut meat into small pieces and add, heat until boiling. 

Spoon into bowls and top with a little light sour cream, topped with freshly chopped parsley.

* Note: Lean belly of pork, or other lean cuts of pork can be used for this soup recipe. If you are unsure about the cut of meat, ask your butcher.