Kidney ribs are a delicacy that evokes traditional meals, full of flavor and taste. We start preparing this dish with an essential step: washing the ribs. They are cut into suitable pieces and washed thoroughly under a stream of cold water. It is important to remove any impurities to ensure that the soup will have a clean and delicious taste. Once the ribs are prepared, we place them to boil in a large pot with cold water, being careful to skim periodically, whenever necessary, to obtain a clear and tasty broth.
In the meantime, we will take care of the vegetables, which will add extra flavor and nutrients to our soup. We chop carrots, parsley, celery, and onion into small cubes, so they cook evenly and infuse the soup with flavors. When the ribs are boiled, we add the chopped vegetables, letting them boil together with the meat, so that all the flavors combine perfectly. It is time to salt the composition to taste, considering that the saltiness will influence the entire preparation.
After a few minutes, when the vegetables are almost cooked, we add the tomato juice, which will bring a sweet-sour taste and a vibrant color to our dish. Also, the sour borscht will intensify the acidity, giving the soup a specific note. We let everything come to a boil, and then we add the noodles. They will boil together with the other ingredients for five minutes, until they become fluffy and absorb all the flavors.
Once the heat is turned off, it’s time to add a special element: the strained egg yolks. These will enrich the soup, giving it a creamy texture and a refined taste. We mix well to integrate the yolks into the soup, ensuring that no lumps form. Finally, we sprinkle finely chopped fresh herbs, such as parsley or dill, which will add a touch of freshness and an appealing look.
And thus, the kidney rib soup is ready to serve! The flavors blend perfectly, and each spoonful will bring a touch of tradition and comfort. Enjoy your meal!
In the meantime, we will take care of the vegetables, which will add extra flavor and nutrients to our soup. We chop carrots, parsley, celery, and onion into small cubes, so they cook evenly and infuse the soup with flavors. When the ribs are boiled, we add the chopped vegetables, letting them boil together with the meat, so that all the flavors combine perfectly. It is time to salt the composition to taste, considering that the saltiness will influence the entire preparation.
After a few minutes, when the vegetables are almost cooked, we add the tomato juice, which will bring a sweet-sour taste and a vibrant color to our dish. Also, the sour borscht will intensify the acidity, giving the soup a specific note. We let everything come to a boil, and then we add the noodles. They will boil together with the other ingredients for five minutes, until they become fluffy and absorb all the flavors.
Once the heat is turned off, it’s time to add a special element: the strained egg yolks. These will enrich the soup, giving it a creamy texture and a refined taste. We mix well to integrate the yolks into the soup, ensuring that no lumps form. Finally, we sprinkle finely chopped fresh herbs, such as parsley or dill, which will add a touch of freshness and an appealing look.
And thus, the kidney rib soup is ready to serve! The flavors blend perfectly, and each spoonful will bring a touch of tradition and comfort. Enjoy your meal!
Ingredients
a few pieces of goat ribs, a bunch of green onions, 2-3 green garlic cloves, one red bell pepper, a small celery, two carrots, two white onions, 2 medium potatoes, salt to taste, 2 egg yolks, 700 ml homemade borscht, 250 ml tomato juice (homemade), optional: a handful of noodles, a bunch each of lovage and green parsley