Green bean soup with smoked pork ribs

Name: Green bean soup with smoked pork ribs
Ingredients: 1 kg green beans; 3500 ml water; 1/2 teaspoon salt; 1 medium gogoșar pepper (150 g); 1 medium carrot (100 g); 300 g cooked smoked pork ribs; 1 packet Borș Magic souring mix with sour cream; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon Vegeta; 15 g parsley

Soups - Green bean soup with smoked pork ribs by Varvara J. - Recipia

Green bean soup with smoked pork ribs simmers with carrot, gogoșar, a Romanian sweet pepper, and smoked ribs, while the beans soften in the smoky, tangy broth. The carrot and gogoșar cook alongside the pork ribs, and the Borș Magic souring mix with sour cream gives the broth a subtle tang. For the beans, I choose thin pods that snap cleanly, with no tough strings along the edges. Preparation: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Servings: 6. Approximately 200 kcal and 10 g protein per serving.

Ingredients

1 kg green beans
3500 ml water
1/2 teaspoon salt
1 medium gogoșar pepper (150 g)
1 medium carrot (100 g)
300 g cooked smoked pork ribs
1 packet Borș Magic souring mix with sour cream
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Vegeta
15 g parsley

Preparation

1. Rinse the green beans, trim the ends, and break the pods into thirds. Put them in a large pot with 3500 ml water and 1/2 teaspoon salt. Bring to a boil over medium heat, then simmer for 20 minutes, until the beans start to soften. 2. Meanwhile, rinse the gogoșar and carrot. Remove the gogoșar seeds and chop it finely. Peel the carrot and cut it into rounds. 3. Add the gogoșar, carrot, and cooked smoked pork ribs, cut into small pieces, to the beans. Simmer for 15 minutes, until the carrot is tender. Season to taste with 1 packet of Borș Magic souring mix with sour cream, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1 teaspoon Vegeta. 4. Chop the parsley and add it to the pot 5 minutes before taking the soup off the heat. The leaves soften, and the parsley releases its aroma into the broth.

Notes

If you can’t find gogoșar, use a small red pepper, about 120 g. Choose firm pods with no soft spots, and as thin as possible; wide ones can have tougher strings. If the pods are thick, split them lengthwise, and they may need another 5-10 minutes to cook. Smoked ribs can make the broth saltier or less salty from one piece to another, so taste before adding the salt at the end. Borș Magic souring mix with sour cream contains dairy. If you halve the quantities, keep the same proportion of water to beans and check the pods earlier, after 15 minutes. I put the pot on the heat an hour before the meal, so I have time to adjust the seasoning once the smoked meat is in. Homemade bread is filling alongside the hot broth. Cover leftovers and keep them in the fridge for no more than 3 days, then reheat until piping hot.