Pork soup

• 400 g pork
• 1½ l stock
• 100 g root vegetables
• 1 onion
• salt
• 2 cloves of garlic
• pinch of marjoram
• pepper
• approx. 20 g boiled pearl barley or rice

Prepare soup from half pork head. 1 tongue and a piece of liver. Alternately use meat from sausages etc. Boil meat in water with root vegetables and onions till tender. Add chopped meat to strained broth. Flavour with salt and crushed garlic, a pinch of marjoram, a pinch of pepper if desired. Put on plates a serving of boiled barley or rice. Skim soup for those who dislike it too rich.

Pork tongue soup

• 1 pork tongue
• 1½ l water
• salt
• 100 g root vegetables
• 1/2 bouillon cube
• parsley

Cover washed tongue with water, add salt and boil for about 1 hour till tender. Remove tongue and skin it. Add diced vegetables to strained broth and boil briefly till vegetables are tender. Add 1/2 of a bouillon cube, and sprinkle with chopped parsley. Serve with noodles, dumplings, etc.