Pork, beef or lamb ribs can be the basis for a delicious, rich soup. The dish will take a long time to cook, but it will turn out to be very bright and rich in taste. Choose ribs with meat - it can be cut off and added to the finished soup.
Smoked pork chowder
From smoked pork ribs, you can cook a thick cheese soup with cereals and vegetables. If you don't have pork ribs, replace them with beef ribs, the soup will still be delicious.
You will need:
- 1 kg of smoked pork ribs;
- 2 tbsp. spoons of red lentils;
- 2 tbsp. spoons of barley;
- 2 onions;
- 1 kg of potatoes;
- 1 small head of cabbage;
- 5 medium carrots;
- 2 parsnip roots;
- a bunch of parsley;
- salt;
- freshly ground black pepper.
Place the ribs in a saucepan and cover with water so that it only covers the meat. Bring water to a boil, reduce heat, and remove foam. Put lentils and barley in a saucepan, simmer everything over low heat for 20 minutes.
Peel the onions and carrots. Cut the onion into rings, the carrot and parsnip root into small cubes. Place vegetables in a saucepan, add a few parsley sprigs, salt and freshly ground black pepper. Raise the heat and simmer the soup for another 10 minutes, then add the diced potatoes and coarsely chopped cabbage. Bring soup to a boil, reduce heat, and cook until potatoes are tender. Sprinkle with finely chopped parsley before serving. Separately, you can serve fresh sour cream.
Pea soup with ribs
Make a soup with smoked ribs for a spicy flavor. Separately, you can serve homemade white bread croutons, toasted in the oven.
You will need:
- 500 g smoked ribs;
- 1 glass of peas;
- 1 onion;
- 4 potatoes;
- 1 medium-sized carrot;
- vegetable oil;
- salt;
- freshly ground black pepper;
- Bay leaf;
- a few slices of white bread.
Soak peas for several hours, drain and rinse thoroughly. Fold the ribs into a saucepan, pour three liters of water and cook for 40 minutes, periodically skimming off the foam. Remove the ribs, refrigerate, cut the meat and set aside. If the broth is cloudy, you can strain it.
Add the peas to the broth and cook for about half an hour until soft. Finely chop the onion, grate the carrots. Fry vegetables in hot vegetable oil until golden brown and place in a saucepan. Peel the potatoes, cut into cubes or cubes and add to the soup as well. Toss the bay leaf into a saucepan, season with salt and pepper. Add the meat cut from the ribs and cook the soup until the potatoes are tender.
While the soup is cooking, prepare the croutons. Cut the bread into cubes and sprinkle on a baking sheet. Place it in an oven preheated to 160 ° C, bake until golden brown. Remove the rusks and place them in a bowl. Serve the croutons with the soup and add them to each plate just before meals.
