Garlic Soupwith Smoked Pork and Cheese

Sauté the chopped onion in oil in a pot over medium heat until golden.

Add the smoked pork pieces, brown them, then sprinkle with crushed caraway seeds and fry briefly.

Stir in the minced garlic and fry for a short moment until fragrant.

Add the diced potatoes, pour in the broth, and add bay leaves, carrots, peppercorns, and dried marjoram; simmer until the vegetables are tender, about 15 minutes.

Stir in the beaten eggs and chopped parsley, cook for another minute, and season with salt and black pepper to taste.

Serve the soup in bowls, top with grated emmental cheese, drizzle with a little extra garlic if desired, garnish with additional parsley, and accompany with bread croutons.