Pork rib soup

Name: Pork rib soup
Ingredients: 8-10 pieces of smoked pork ribs; 2 onions; 2 carrots; 1 parsnip; 1 celery; 3-4 large potatoes; 3-4 tomatoes; broth; 1 bunch of parsley; lovage; thyme; 1 bunch of dill; approximately 1 liter of borscht.

Soups - Pork rib soup by Flora K. - Recipia

The pork rib soup is the kind of dish I often make when I need something hearty and delicious without too much hassle. If I have a piece of smoked rib and some vegetables on hand, everything comes together quickly. I usually cook it in a large pot and let the soup simmer on medium heat, allowing all the flavors to meld together. I love that, besides its taste, it doesn’t involve complicated techniques or precise timing, making it easy to prepare even on a busy day. Quick Info Total time: about 1.5 hours Preparation time: 15-20 minutes Cooking time: 1-1.5 hours (depending on how quickly the meat cooks) Servings: 6-8 Difficulty: easy Recipe type: pork soup, traditional Romanian dish Ingredients 8-10 pieces of smoked pork ribs 2 onions 2 carrots 1 parsnip 1 celery root (not too large) 3-4 large potatoes 3-4 tomatoes (or their equivalent in diced form) tomato paste (to taste, usually 2-3 tablespoons) 1 bunch of fresh parsley 1 bunch of lovage (at least 1 bunch) thyme (dried or a few fresh sprigs) 1 bunch of dill about 1 liter of borscht salt (to taste) Preparation Method 1. Rinse the pork ribs in cold water and place them in a large pot with 3-4 liters of cold water. 2. Put the pot on the heat, and once it starts to boil, skim off the foam that forms on top with a ladle. 3. When there’s no more foam, add the finely chopped onion. Let it boil for 5-10 minutes, then add the carrots, parsnip, and celery, all diced into small cubes. 4. Continue to simmer on medium heat for 20-30 minutes. Don’t let it boil too hard, so the soup doesn’t become cloudy. 5. When the vegetables start to soften, add the diced tomatoes. 6. Check if the meat is almost cooked. If a fork goes in easily, add the diced potatoes. 7. Now add the chopped dill and parsley, thyme (if using dried, half a teaspoon is enough), and some of the chopped lovage. Add the tomato paste now as well. 8. Let it simmer together for about 10-15 minutes, or until the potatoes are well softened. 9. When everything is nearly done, pour in the borscht (preferably warmed slightly beforehand). Let it come to a boil a few more times. 10. Adjust the taste with salt. 11. Turn off the heat and add the remaining freshly chopped lovage directly into the pot. 12. Cover and let the soup sit for 5 minutes before serving. Why I Make This Recipe Often It’s a hearty soup, especially satisfying when I crave something sour and filling. The smoked rib adds enough flavor, and the ingredients are easy to find. There are no complicated steps, and if I follow the proportions, it turns out just as good every time. Tips and Variations Tips If you’re using very salty ribs, taste the broth before adding salt. You can also add the borscht gradually, so it’s not too sour. I start with half a liter and add more at the end if needed. Fresh herbs at the end are crucial for flavor. Substitutions If you can’t find smoked ribs, fresh pork ribs will work too. The flavor will be milder; you can add a bit of smoked meat (like a small smoked bone) for extra taste. Fresh tomatoes can be replaced with canned tomatoes if they’re out of season. Borscht can be replaced with lemon juice, but the taste won’t be identical. Variations You can add a bit of bell pepper if you have some in the fridge for extra color. Some people also add a little garlic at the end for a more intense flavor. For a richer soup, you can add other root vegetables, but not too many so as not to overpower the rib flavor. Serving Ideas The soup goes well with fresh bread or polenta. A fresh hot pepper on the side is classic. If you like, you can add a spoonful of sour cream to your bowl. Frequently Asked Questions What kind of ribs should I choose? Smoked ribs, cut into suitable pieces, are the best choice. If they have a bit of bone, that’s even better for flavor. Can I use packet borscht? Natural borscht is preferred, but if you don’t have it, use instant or packet borscht diluted in hot water. Taste before adding all of it to avoid it being too sour. Can I make the soup using only fresh meat, without smoked meat? Yes, but it will be milder in flavor. You can add a bit of smoked meat if you want the flavor to come through. Can the soup be frozen? I do not recommend it. The potatoes become mealy after thawing, and the texture changes. Can I add borscht at the beginning? No. Borscht is always added at the end, after all the other ingredients have cooked, to avoid toughening the vegetables and meat. Nutritional Values The values are approximate for one serving (out of 8 servings): Calories: 220 kcal Protein: 14-16 g Carbohydrates: 18-22 g Fat: 10-12 g The ribs add some fat, but the broth is lighter than it seems. If you want even less fat, you can skim the fat off the top at the end. The vegetables provide fiber and some carbohydrates. The values can vary greatly depending on the proportion of meat and how much tomato paste or borscht you use. Storage and Reheating The soup keeps well in the fridge, in a covered container, for a maximum of 3 days. When reheating, only heat the portion you will consume to preserve its flavor. This recipe does not lend itself well to freezing, especially because of the potatoes. If there are leftovers, reheat them on low heat or in the microwave.

Pork rib soup

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