Potato stew with smoked ribs

Name: Potato stew with smoked ribs - Lili G.
Ingredients: 1 kg potatoes; 1 kg smoked ribs; 5 onions; 1 head of garlic; 1 carrot; 1 bell pepper; 2 tablespoons oil; 1 bunch of parsley; 2 liters of water; salt to taste; ground pepper; thyme; 3 bay leaves; sweet paprika; 4 tablespoons tomato paste

Meat - Potato stew with smoked ribs by Lili G. - Recipia

Smoked Pork Ribs Potato Stew is one of the heartier variations of the classic potato dish. The ribs are briefly boiled before being added to the pot, then cooked together with onions, carrots, and potatoes. Finally, the tomato paste, garlic, and paprika give the sauce flavor and color. This dish is suitable for lunch, especially when you want something filling, prepared in a single pot. Quick Info Total Time: not specified exactly; preparation includes a few minutes for blanching the ribs, an initial boiling time of 15-20 minutes, and about 10 more minutes after adding the tomato paste. Preparation Time: not specified in the original recipe. Cooking Time: approximately 25-30 minutes after the ribs are blanched, plus the time needed for the potatoes to cook through. Servings: the quantity is suitable for several servings; the exact number is not specified. Difficulty: easy. Recipe Type: potato stew with smoked meat, suitable for lunch. Ingredients 1 kg potatoes 1 kg smoked pork ribs 5 onions 1 head of garlic 1 carrot 1 bell pepper 2 tablespoons oil 1 bunch of parsley 2 l water salt, to taste ground pepper thyme 3 bay leaves sweet paprika 4 tablespoons tomato paste Preparation Method 1. Cut the smoked ribs into pieces and wash them. Place a pot of water on the heat, and when the water begins to boil, submerge the ribs in it. Let them sit for a few minutes. This first step helps remove the surface smoke, which is best not to keep in the dish. 2. Drain the ribs after blanching and rinse the pieces under warm running water. There’s no need to soak them, just rinse thoroughly. 3. In the pot where you will prepare the stew, heat the two tablespoons of oil. Slice the onions julienne and the carrot into rounds. Add them to the oil and sauté for a few minutes until they start to soften. 4. Add the pieces of ribs over the onions and carrots. Pour in warm water to cover the meat and let the pot simmer for about 15-20 minutes. During this time, the ribs begin to absorb flavors, and the vegetables form the base of the sauce. 5. Taste the broth and season with salt and spices. Be cautious with the salt, as the smoked ribs are already salty. Add the peeled and cubed potatoes, bay leaves, and finely chopped bell pepper. 6. Add enough water to cover the potatoes. Cover the pot and let the stew cook over medium heat until the potatoes start to soften. 7. Add the tomato paste, sweet paprika, and finely chopped garlic. Stir gently so that the potatoes don’t break apart too much. Continue boiling for another 10 minutes. 8. Remove the bay leaves from the dish after about 15 minutes of boiling to avoid a bitter taste. Thyme should be added later in the cooking process to better retain its aroma. 9. Taste the dish again and add more salt or spices if needed. After turning off the heat, sprinkle the chopped parsley on top. The stew is served hot, alongside a vegetable salad and feta cheese. The potatoes absorb the sauce, and the ribs contribute to the smoky flavor of the entire dish. Why I Make This Recipe Often Potato dishes are easy to adapt and can be prepared with simple ingredients. In the version with smoked ribs, the stew becomes heartier and requires few additions to gain flavor. Onions, carrots, bell pepper, and tomato paste are sufficient for a well-bound sauce with the potatoes, without needing other ingredients. It’s also a practical recipe when you want to cook a larger quantity in a single pot. It is served simply with salad and feta, without separate side dishes. Tips The ribs should be blanched and rinsed before cooking. Besides removing the surface smoke, this step also helps achieve a cleaner broth during preparation. Do not add all the salt at the beginning. The smoked meat may already be salty, and the flavor should be checked after the ribs have simmered with the vegetables. Water is added gradually, just enough to cover the ingredients. If too much is added at the start, the stew may turn out too watery, and the sauce flavor will be less concentrated. The potatoes should be cut into similarly sized cubes to cook approximately at the same time. After adding them, simmer the dish over medium heat and stir gently. The bay leaves are removed after about 15 minutes. Thyme is added later, as per the recipe, to preserve its aroma better. Substitutions No substitute for the smoked ribs is mentioned in the original recipe, and the flavor of the stew largely depends on their aroma. If you use another type of smoked meat, the result may differ, and the saltiness should be checked based on how salty the meat is. For this recipe, no substitute for the tomato paste is recommended. It contributes to the color and flavor of the sauce. Using less tomato paste will result in a milder taste and a lighter color for the stew. Variations The stew can be made with more or less bell pepper, depending on how pronounced you want the vegetable flavor to be. The spices can be adjusted at the end after tasting the broth. Thyme can be added towards the end of cooking, not at the beginning. This way, its aroma remains more recognizable in the dish. For a stew with a thinner sauce, more water can be kept in the pot. If you prefer a more concentrated dish, add water gradually and allow the potatoes to boil only as necessary. Serving Ideas Serve the stew hot, with a vegetable salad and feta cheese, as presented in the basic recipe. The parsley is added after the heat is turned off, either directly in the pot or on the plate. The salad provides a fresh contrast alongside the hearty dish with smoked ribs. Feta pairs well, but keep in mind that both it and the ribs can be salty. Frequently Asked Questions Can the ribs be added directly to the stew without blanching? The recipe recommends blanching the ribs for a few minutes and then rinsing them with warm water. This step removes the surface smoke and should be retained. When is thyme added? Thyme is added towards the end of cooking to better preserve its aroma. There’s no need to add it at the beginning of the boiling process. When are the bay leaves removed? The bay leaves are removed after about 15 minutes of boiling. If they stay in the dish too long, they can leave a bitter taste. How much water should be added to the stew? At first, add enough warm water to cover the ribs. After adding the potatoes, top up with water again until they are covered. In total, the recipe mentions 2 liters of water, but the actual amount used may depend on the pot and how much liquid evaporates. How can I tell when the dish is ready? The potatoes should be tender, and the ribs should be cooked enough to start becoming tender. After adding the tomato paste, garlic, and paprika, the dish simmers for about 10 more minutes. Nutritional Values The values below are estimates and may vary depending on how fatty the ribs are, how much salt the smoked meat contains, and how many servings the stew is divided into. The estimate is calculated roughly for 6 servings, excluding the vegetable salad and feta cheese. One serving may contain approximately: 550-650 kcal 30-35 g protein 35-45 g carbohydrates 30-40 g fat The sodium content can be high, especially if both the ribs and feta are salty. The potatoes provide the majority of the carbohydrates, while the ribs contribute protein and fat. The oil, smoked meat, and any added feta influence the final caloric value the most. Storage and Reheating After cooling, the stew can be stored in the refrigerator in a covered container. It is best consumed within a few days. The potatoes will gradually absorb the sauce, making the dish thicker after storage. When reheating, heat only the amount that will be served. If the stew has thickened too much, a little water can be added and mixed gently to return to the desired consistency. Check the flavor before serving, as the flavors and saltiness may taste different after the dish has been stored.

Potato stew with smoked ribs

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