Cabbage soup with smoked ribs, a true delight of culinary traditions, is a dish that brings warmth and comfort in every bowl. This recipe is a masterpiece of rustic flavors, perfect for cool days or moments when we want to indulge in a comforting meal. Let’s discover together how to prepare this savory soup, step by step.
Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 1 onion (medium)
- 1 suitable cabbage (about 1 kg)
- 2 pieces of smoked ribs (about 400-500 g)
- 1 tablespoon of white flour
- 2-3 tablespoons of oil
- 1-2 tablespoons of tomato paste
- 1-2 tablespoons of vegeta (or salt to taste)
- Freshly ground pepper (to taste)
- A handful of fresh dill (chopped)
- 1 teaspoon of dried or fresh thyme
- Sour cream (for serving)
Preparation:
1. Preparing the ingredients
Start by preparing the smoked ribs. Cut the ribs into pieces about 3-4 cm. This will contribute to an intense aroma and a rich taste of the soup. Clean the onion and chop it finely, and slice the cabbage into thin strips. This technique helps the cabbage cook evenly and soften more quickly.
2. Boiling the ribs
In a large pot, add the smoked ribs and cover them with water. Put the pot over medium heat and let it boil for about 20 minutes. The ribs will release all their flavors, and the soup will become a true elixir of taste.
3. Adding the vegetables
Once the ribs are half-cooked, add the chopped onion. Let it boil together for 10 minutes, after which add the cabbage. Make sure the cabbage is well covered with water. Cover the pot and let everything simmer on low heat, stirring occasionally.
4. Preparing the roux
In a small saucepan, add the oil and heat it. Add the flour and stir constantly to obtain a golden roux. This step is essential as it helps thicken the soup and gives it a pleasant texture. Once the flour is browned, add the tomato paste and mix well.
5. Integrating the roux into the soup
Take the saucepan off the heat and add 2-3 ladles of hot soup, stirring well to fluidize the mixture. This will prevent lumps when adding the roux to the pot. Pour the mixture into the soup, stir, and let it boil for another 15-20 minutes. Finally, add vegeta and pepper to taste.
6. Finishing the soup
When the cabbage is tender and the flavors are well blended, add the thyme and chopped dill. These herbs will add a fresh note and a perfect taste to the soup. Let it simmer for a few more minutes, then turn off the heat.
7. Serving
The cabbage soup with smoked ribs is served hot, with a spoonful of sour cream on top, which will add a delicious creaminess. A slice of toasted homemade bread alongside will perfectly complete the meal.
Chef's Tip:
If you want to give the soup an even more intense flavor, you can add a few black peppercorns or bay leaves during the boiling of the ribs. Also, a small addition of chili pepper or smoked paprika can transform the soup into a dish with a bit of spiciness.
Nutritional Information:
A serving of cabbage soup with smoked ribs has about 320 calories, being rich in protein and fiber. Cabbage is an excellent source of vitamins C and K, while smoked ribs provide protein and a supply of healthy fats, especially when consumed in moderation.
Frequently Asked Questions:
- Can I use another type of meat?
Of course! You can replace the smoked ribs with pork, turkey, or even a vegetarian option using mushrooms or smoked tofu.
- How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days or can be frozen for later consumption. Make sure to store it in airtight containers.
- Can I add other vegetables?
Certainly! Carrots, celery, or even potatoes can be added to enrich the taste and texture of the soup.
Possible Variations:
For a touch of originality, try adding a few slices of lemon or a teaspoon of balsamic vinegar during serving. These will enhance the flavors and provide a delicious contrast.
Cabbage soup with smoked ribs is not just a dish, but a story that unfolds in every bowl. It is a traditional recipe that gathers the family around the table, evoking cherished memories. The warmth and aroma of the soup will make every meal a celebration!
Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 1 onion (medium)
- 1 suitable cabbage (about 1 kg)
- 2 pieces of smoked ribs (about 400-500 g)
- 1 tablespoon of white flour
- 2-3 tablespoons of oil
- 1-2 tablespoons of tomato paste
- 1-2 tablespoons of vegeta (or salt to taste)
- Freshly ground pepper (to taste)
- A handful of fresh dill (chopped)
- 1 teaspoon of dried or fresh thyme
- Sour cream (for serving)
Preparation:
1. Preparing the ingredients
Start by preparing the smoked ribs. Cut the ribs into pieces about 3-4 cm. This will contribute to an intense aroma and a rich taste of the soup. Clean the onion and chop it finely, and slice the cabbage into thin strips. This technique helps the cabbage cook evenly and soften more quickly.
2. Boiling the ribs
In a large pot, add the smoked ribs and cover them with water. Put the pot over medium heat and let it boil for about 20 minutes. The ribs will release all their flavors, and the soup will become a true elixir of taste.
3. Adding the vegetables
Once the ribs are half-cooked, add the chopped onion. Let it boil together for 10 minutes, after which add the cabbage. Make sure the cabbage is well covered with water. Cover the pot and let everything simmer on low heat, stirring occasionally.
4. Preparing the roux
In a small saucepan, add the oil and heat it. Add the flour and stir constantly to obtain a golden roux. This step is essential as it helps thicken the soup and gives it a pleasant texture. Once the flour is browned, add the tomato paste and mix well.
5. Integrating the roux into the soup
Take the saucepan off the heat and add 2-3 ladles of hot soup, stirring well to fluidize the mixture. This will prevent lumps when adding the roux to the pot. Pour the mixture into the soup, stir, and let it boil for another 15-20 minutes. Finally, add vegeta and pepper to taste.
6. Finishing the soup
When the cabbage is tender and the flavors are well blended, add the thyme and chopped dill. These herbs will add a fresh note and a perfect taste to the soup. Let it simmer for a few more minutes, then turn off the heat.
7. Serving
The cabbage soup with smoked ribs is served hot, with a spoonful of sour cream on top, which will add a delicious creaminess. A slice of toasted homemade bread alongside will perfectly complete the meal.
Chef's Tip:
If you want to give the soup an even more intense flavor, you can add a few black peppercorns or bay leaves during the boiling of the ribs. Also, a small addition of chili pepper or smoked paprika can transform the soup into a dish with a bit of spiciness.
Nutritional Information:
A serving of cabbage soup with smoked ribs has about 320 calories, being rich in protein and fiber. Cabbage is an excellent source of vitamins C and K, while smoked ribs provide protein and a supply of healthy fats, especially when consumed in moderation.
Frequently Asked Questions:
- Can I use another type of meat?
Of course! You can replace the smoked ribs with pork, turkey, or even a vegetarian option using mushrooms or smoked tofu.
- How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days or can be frozen for later consumption. Make sure to store it in airtight containers.
- Can I add other vegetables?
Certainly! Carrots, celery, or even potatoes can be added to enrich the taste and texture of the soup.
Possible Variations:
For a touch of originality, try adding a few slices of lemon or a teaspoon of balsamic vinegar during serving. These will enhance the flavors and provide a delicious contrast.
Cabbage soup with smoked ribs is not just a dish, but a story that unfolds in every bowl. It is a traditional recipe that gathers the family around the table, evoking cherished memories. The warmth and aroma of the soup will make every meal a celebration!