Pork rib ciorbă with borș

Name: Pork rib ciorbă with borș
Ingredients: 600 g bone-in pork ribs; 2000 ml water; 1 jar of 400 g peas with baby carrots; 1 medium onion (150 g); 1 medium pepper (150 g); 1 medium parsnip (100 g); 1 small kohlrabi (150 g); 50 g celeriac; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground pepper; 3 tablespoons gogoșari pepper paste à la Panacris; 6 g fresh parsley; 4 g fresh lovage; 500 ml borș de putină; 2 eggs

Soups - Pork rib ciorbă with borș by Zaraza J. - Recipia

Pork rib ciorbă with borș, a Romanian sour soup, simmers with borș and peas, and the eggs form ribbons at the end. After my bone-in soup with peas and little dumplings went down well, I tried my luck with the răgățeană version, without sour cream; thanks, Miha, and Philips Multicooker, aka Laurențiu Ionel, was a big help. I like to leave the rib pieces whole in the bowl, with the meat still on the bone. Prep: 20 minutes. Cook: 60 minutes. Total: 80 minutes. Serves: 4. About 400 kcal and 23 g protein per serving.

Ingredients

600 g bone-in pork ribs
2000 ml water
1 jar of 400 g peas with baby carrots
1 medium onion (150 g)
1 medium pepper (150 g)
1 medium parsnip (100 g)
1 small kohlrabi (150 g)
50 g celeriac
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
3 tablespoons gogoșari pepper paste à la Panacris
6 g fresh parsley
4 g fresh lovage
500 ml borș de putină
2 eggs

Preparation

1. Cut the ribs into 4-5 cm pieces and pat them dry with paper towels. Put them in the Philips Multicooker bowl, pour in 2000 ml cold water, select the BOIL program for 30 minutes and press START. By the end, the meat should be starting to come away from the bone. 2. Peel the onion, pepper, parsnip, kohlrabi and celeriac, then dice them. Drain the peas and baby carrots from the jar, and finely chop the parsley and lovage. Add everything to the bowl, along with the salt, pepper and gogoșari pepper paste. Set BOIL for another 30 minutes and press START; the vegetables should soften. 3. After 25 minutes of boiling, pour the borș into the bowl and let it boil for 3 minutes. Beat the eggs, then pour them into the soup in a thin stream and boil for 2 more minutes, until they set into ribbons.

Notes

Serve with homemade bread, good for dipping into the tangy broth. If you don't have borș de putină, use 500 ml pasteurized borș; eggs are the allergen in the soup. Keep it in the fridge for no more than 3 days and reheat only the portion you are serving. Choose ribs with meat between the bones; if they are cut thick, they may need a few extra minutes, and very salty borș can change the taste of the broth. It's easy to pour the eggs in too quickly: let them flow slowly so they form ribbons, not little pieces.