To prepare a delicious pork rib soup, we start by cutting the ribs into suitable pieces, making sure to choose them so that we get comfortable portions for serving. After cutting the meat, we wash it well under a stream of warm water to remove any impurities or blood. In a large pot, we place the rib pieces to boil, adding cold water so that the meat is well covered.
Meanwhile, we take care of preparing the vegetables. We carefully peel the carrot, celery, and parsley root, then grate them on a large grater to turn them into a flavorful paste that will enrich the taste of the soup. Those who prefer a thicker texture can choose to cut the vegetables into suitable cubes. To make the tomato easier to peel, we blanch it in hot water, after which we remove the skin and grate it again. The onion is finely chopped so that its aroma spreads evenly in the soup, and the potato is diced.
Returning to the pot with the pork, we let it boil over medium heat. In the meantime, it is important to ensure that we remove the foam that forms on the surface with a spoon, as it can negatively affect the appearance and taste of the soup. After cleaning the meat from the foam, we add the grated or chopped vegetables and continue to let everything boil until the meat becomes tender and the vegetables soften.
As we approach the end of the preparation, we add the cabbage juice, adjusting the amount to taste, and the tomato paste to provide an extra splash of color and flavor. It is essential not to add salt from the beginning, as the cabbage juice is already salty, and adding extra salt could make the soup too salty. After a few minutes of boiling, when all the ingredients are well integrated, we add the noodles, letting them boil until softened, usually just a few boils.
In the end, we turn off the heat and sprinkle finely chopped parsley on top, which will add a touch of freshness and a pleasant appearance to the dish. We serve the soup hot, alongside a slice of fresh bread, and enjoy a comforting meal, full of authentic flavors and tastes, perfect for any occasion. This pork rib soup is not only nourishing but also a true feast for the senses!
Meanwhile, we take care of preparing the vegetables. We carefully peel the carrot, celery, and parsley root, then grate them on a large grater to turn them into a flavorful paste that will enrich the taste of the soup. Those who prefer a thicker texture can choose to cut the vegetables into suitable cubes. To make the tomato easier to peel, we blanch it in hot water, after which we remove the skin and grate it again. The onion is finely chopped so that its aroma spreads evenly in the soup, and the potato is diced.
Returning to the pot with the pork, we let it boil over medium heat. In the meantime, it is important to ensure that we remove the foam that forms on the surface with a spoon, as it can negatively affect the appearance and taste of the soup. After cleaning the meat from the foam, we add the grated or chopped vegetables and continue to let everything boil until the meat becomes tender and the vegetables soften.
As we approach the end of the preparation, we add the cabbage juice, adjusting the amount to taste, and the tomato paste to provide an extra splash of color and flavor. It is essential not to add salt from the beginning, as the cabbage juice is already salty, and adding extra salt could make the soup too salty. After a few minutes of boiling, when all the ingredients are well integrated, we add the noodles, letting them boil until softened, usually just a few boils.
In the end, we turn off the heat and sprinkle finely chopped parsley on top, which will add a touch of freshness and a pleasant appearance to the dish. We serve the soup hot, alongside a slice of fresh bread, and enjoy a comforting meal, full of authentic flavors and tastes, perfect for any occasion. This pork rib soup is not only nourishing but also a true feast for the senses!
Ingredients
500 g smoked pork ribs, 1 medium carrot, 1 celery, 1 parsnip, 1 onion, 1 tomato, 1 medium-sized potato, 3 tablespoons of tomato paste, 3 nests of noodles, fresh parsley, cabbage juice