Czech garlic soup (Oukrop)

Ingredients for 4 servings:

• 1 ½ liters of meat broth
• 50 g lard
• 5 garlic cloves
• 4 slices of bread
• 1 carrot(s)
• ½ stalk(s) leek
• 1 pinch(s) marjoram, dried
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Heat the lard in a pot and press in the peeled garlic cloves. Do not overheat, as the garlic must not color, otherwise it will become bitter. Sauté it gently. Pour in the meat broth (preferably homemade) and simmer over low heat for 10 minutes. Season with marjoram. Peel the carrot and cut into strips using a vegetable peeler. Add these to the meat broth and simmer for 2 minutes. Trim the leek and cut it into strips, then add it to the pot and simmer for another 3 minutes. Toast the bread slices and dice them. Season with salt to taste before serving. Ladle the soup with the vegetable strips into deep bowls or soup bowls and place the bread cubes on top. Eat immediately, otherwise the bread cubes will go soggy. This soup is ideal as a starter before braised dishes such as roast beef or pork, or goulash.