Smoked ribs soup is one of those recipes I prepared when I needed something hearty and simple, especially in winter or when I had leftover smoked meat in the fridge. It’s the kind of soup that doesn’t require sophisticated ingredients or complicated techniques, but it does need patience while simmering and attention to salting, as the cabbage juice does half the work. I never felt the need to reinvent the recipe; it works just as it is, with clear steps and no frills.
Quick Info
Total time: about 1.5 - 2 hours
Preparation time: 20-25 minutes
Cooking time: 1 hour - 1.5 hours (depends on the thickness of the ribs)
Servings: 4
Difficulty: easy
Recipe type: traditional soup, suitable for everyday meals or Christmas dinner
Ingredients
500 g smoked pork ribs
1 medium carrot
1 small celery
1 parsnip
1 onion
1 tomato
1 medium potato
3 tablespoons tomato paste
3 nests of noodles
fresh parsley
cabbage juice (to taste)
salt (optional, only at the end, if needed)
Preparation method
1. Cut the smoked pork ribs into pieces that fit easily in a spoon and wash them well with warm water. This process helps remove excess salt or smokiness from the surface.
2. Place the rib pieces in a large pot, cover them with cold water (about 2 liters, depending on how much soup you want), and put the pot on medium heat. When it starts to boil and foam appears on the surface, remove it with a spoon or skimmer. Repeat as necessary to keep the liquid clear.
3. While the ribs are boiling, clean and prepare the vegetables. Grate the carrot, celery, and parsnip on a large grater. If you prefer, you can also cut them into cubes, but I find them tastier and easier to eat when grated.
4. Finely chop the onion. Blanch the tomato in hot water, peel it, then grate it on the large grater. Peel the potato and cut it into suitable-sized cubes.
5. After the meat has boiled for about half the time (about 30-40 minutes, depending on how salty and thick the ribs are), add all the prepared vegetables (carrot, celery, parsnip, onion, potato, tomato) to the pot. Let everything simmer over medium heat until the meat and vegetables are tender.
6. Towards the end, when the meat is cooked and the vegetables are well softened, add cabbage juice to taste. I recommend adding it gradually so the soup doesn’t become too sour or too salty. Also, add the 3 tablespoons of tomato paste and stir.
7. If more salt is needed, taste and add at the end. Be careful, often it may not need any, especially if the ribs are quite salty.
8. Immediately after adding the cabbage juice and tomato paste, let the soup simmer for a few more minutes, then add the noodles. They cook quickly, just bring them to a boil until they soften.
9. Turn off the heat and sprinkle finely chopped fresh parsley on top.
Why I make this recipe often
This soup is handy whenever I have smoked ribs at home. It doesn’t require fancy ingredients, and since the cabbage juice and smokiness already add flavor, I don’t have to adjust much. Plus, it keeps well in the fridge and works for any lunch or dinner.
Tips and variations
Tips
- If you use very salty ribs, you can soak them in cold water for a few hours beforehand.
- When adding cabbage juice, do it gradually to control the final taste.
- Grated vegetables give a more pleasant texture to the soup, but if you prefer cubes, cut them that way.
Substitutions
- You can also use other smoked meats, like ham hock or bacon.
- Noodles can be replaced with vermicelli, or you can omit them altogether if you prefer the soup without pasta.
- If you don’t have cabbage juice, you can use borscht, but the flavor will be slightly different.
Variations
- Add a bay leaf for flavor if you like.
- For a tarter version, increase the amount of cabbage juice.
- If you have frozen vegetables, you can use them without any issues.
Serving ideas
- Serve the soup hot, with hot peppers on the side.
- It also goes well with fresh bread or polenta.
- For richer meals, add a bit of sour cream, but it’s not necessary.
Frequently asked questions
Do the smoked ribs need to be boiled first or do I put them directly in the soup?
I put them directly, but well washed and skimmed during cooking. This way I get rid of fat and excess salt.
How much cabbage juice should be added?
There is no fixed amount. I start with one or two ladles, taste, and then add more if I feel it needs to be more sour or salty.
Can I make the soup just with vegetables, without noodles?
Yes, it works well even without noodles. If you want it to be lighter, omit them.
Can fresh meat be used instead of smoked?
Yes, but the flavor won’t be as strong. You’ll need a bit more salt and cabbage juice to balance the lack of smokiness.
Can I add other vegetables?
Yes, but keep the proportions so the classic flavor isn’t lost. Bell pepper or parsley root works, but they’re not essential.
Nutritional values
Approximately, per serving:
Calories: about 300-350 kcal
Protein: 18-20 g
Fat: 15-18 g (varies depending on the ribs)
Carbohydrates: 20-25 g (depends on the vegetables and noodles)
Values may vary depending on how fatty the ribs are, how much tomato paste is used, and how many noodles you use.
Storage and reheating
The soup keeps well in the fridge, covered, for up to 3 days. It reheats easily on the stove in a classic pot. I do not recommend freezing, especially because of the potatoes and noodles, which change texture. If a lot is left, remove the noodles before reheating so they don’t disintegrate.
Quick Info
Total time: about 1.5 - 2 hours
Preparation time: 20-25 minutes
Cooking time: 1 hour - 1.5 hours (depends on the thickness of the ribs)
Servings: 4
Difficulty: easy
Recipe type: traditional soup, suitable for everyday meals or Christmas dinner
Ingredients
500 g smoked pork ribs
1 medium carrot
1 small celery
1 parsnip
1 onion
1 tomato
1 medium potato
3 tablespoons tomato paste
3 nests of noodles
fresh parsley
cabbage juice (to taste)
salt (optional, only at the end, if needed)
Preparation method
1. Cut the smoked pork ribs into pieces that fit easily in a spoon and wash them well with warm water. This process helps remove excess salt or smokiness from the surface.
2. Place the rib pieces in a large pot, cover them with cold water (about 2 liters, depending on how much soup you want), and put the pot on medium heat. When it starts to boil and foam appears on the surface, remove it with a spoon or skimmer. Repeat as necessary to keep the liquid clear.
3. While the ribs are boiling, clean and prepare the vegetables. Grate the carrot, celery, and parsnip on a large grater. If you prefer, you can also cut them into cubes, but I find them tastier and easier to eat when grated.
4. Finely chop the onion. Blanch the tomato in hot water, peel it, then grate it on the large grater. Peel the potato and cut it into suitable-sized cubes.
5. After the meat has boiled for about half the time (about 30-40 minutes, depending on how salty and thick the ribs are), add all the prepared vegetables (carrot, celery, parsnip, onion, potato, tomato) to the pot. Let everything simmer over medium heat until the meat and vegetables are tender.
6. Towards the end, when the meat is cooked and the vegetables are well softened, add cabbage juice to taste. I recommend adding it gradually so the soup doesn’t become too sour or too salty. Also, add the 3 tablespoons of tomato paste and stir.
7. If more salt is needed, taste and add at the end. Be careful, often it may not need any, especially if the ribs are quite salty.
8. Immediately after adding the cabbage juice and tomato paste, let the soup simmer for a few more minutes, then add the noodles. They cook quickly, just bring them to a boil until they soften.
9. Turn off the heat and sprinkle finely chopped fresh parsley on top.
Why I make this recipe often
This soup is handy whenever I have smoked ribs at home. It doesn’t require fancy ingredients, and since the cabbage juice and smokiness already add flavor, I don’t have to adjust much. Plus, it keeps well in the fridge and works for any lunch or dinner.
Tips and variations
Tips
- If you use very salty ribs, you can soak them in cold water for a few hours beforehand.
- When adding cabbage juice, do it gradually to control the final taste.
- Grated vegetables give a more pleasant texture to the soup, but if you prefer cubes, cut them that way.
Substitutions
- You can also use other smoked meats, like ham hock or bacon.
- Noodles can be replaced with vermicelli, or you can omit them altogether if you prefer the soup without pasta.
- If you don’t have cabbage juice, you can use borscht, but the flavor will be slightly different.
Variations
- Add a bay leaf for flavor if you like.
- For a tarter version, increase the amount of cabbage juice.
- If you have frozen vegetables, you can use them without any issues.
Serving ideas
- Serve the soup hot, with hot peppers on the side.
- It also goes well with fresh bread or polenta.
- For richer meals, add a bit of sour cream, but it’s not necessary.
Frequently asked questions
Do the smoked ribs need to be boiled first or do I put them directly in the soup?
I put them directly, but well washed and skimmed during cooking. This way I get rid of fat and excess salt.
How much cabbage juice should be added?
There is no fixed amount. I start with one or two ladles, taste, and then add more if I feel it needs to be more sour or salty.
Can I make the soup just with vegetables, without noodles?
Yes, it works well even without noodles. If you want it to be lighter, omit them.
Can fresh meat be used instead of smoked?
Yes, but the flavor won’t be as strong. You’ll need a bit more salt and cabbage juice to balance the lack of smokiness.
Can I add other vegetables?
Yes, but keep the proportions so the classic flavor isn’t lost. Bell pepper or parsley root works, but they’re not essential.
Nutritional values
Approximately, per serving:
Calories: about 300-350 kcal
Protein: 18-20 g
Fat: 15-18 g (varies depending on the ribs)
Carbohydrates: 20-25 g (depends on the vegetables and noodles)
Values may vary depending on how fatty the ribs are, how much tomato paste is used, and how many noodles you use.
Storage and reheating
The soup keeps well in the fridge, covered, for up to 3 days. It reheats easily on the stove in a classic pot. I do not recommend freezing, especially because of the potatoes and noodles, which change texture. If a lot is left, remove the noodles before reheating so they don’t disintegrate.