Zabíjačková polievka: Slovak pork and barley soup with garlic and marjoram

Tip: tap a step to mark it as done.

1. Cook the pork

   1 hr 30 min

   Cover the pork shoulder and pork belly with 2.5 l cold water. Add the halved onion, bay leaves, allspice berries, black peppercorns, and 1 teaspoon salt. Cover and simmer over low heat for 1 hour 30 minutes, skimming off any foam.

2. Cook the barley

   40 min

   While the pork cooks, rinse the barley and cook it separately in salted water until tender, about 40 minutes. Drain.

3. Dice the pork

   15 min

   Remove the pork, let it cool slightly, and cut it into small cubes. Strain the broth.

4. Finish the soup

   10 min

   Return the pork and barley to the broth. Add the crushed garlic, marjoram rubbed between your palms, and ground black pepper. Simmer for 10 minutes and adjust the salt. The soup should be thick; if it is too thick, add a little water.

Tip: Cook the barley separately to keep the broth clearer and prevent the soup from scorching. The barley will absorb liquid and thicken the soup overnight, so thin it with water when reheating.

This recipe was translated from the Slovak original: Hustá zabíjačková polievka s krúpami: vonia cesnakom a majoránom ako na dedine pri zabíjačke