Pork Rib Soup
User Reviews
4.8
8 reviews
Excellent
Pork Rib Soup
Report
Pork rib soup with white beans, spare ribs, and vegetables, hearty and filling, perfect for cold winter days.
Share:
Ingredients
- 250 White beans dried, g/8.8 oz/1 ¼ cups
- 500 pork ribs Note 1, g/1.1 lbs
- 100 celeriac Note 2, 3.5 oz
- 2 carrot large
- 1 onion large
- 1 red bell pepper
- vegetable stock powder Note 3, organic
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- tarragon to taste, pickled or fresh; with pickling vinegar or vinegar
- OR if not using tarragon
- lovage to taste, fresh; with vinegar
- celery leaves
- parsley
- sea salt fine
- black pepper fine
Instructions
- Rinse the dry white beans, place them in a large bowl, and cover them with water. Leave to soak overnight.
- Drain the beans and place them into a pot together with the smoked ribs, which you have cut into smaller pieces. Cover with water, about 2 ½ liter/ 10 ½ cups and bring to a boil. Turn the heat down and simmer for about one hour or until the beans are almost done. Prolong the cooking time if the beans are not almost soft, it really depends on the size and age of the beans.
- In the meantime, chop all the vegetables. Add them to the pot and continue cooking for another half an hour or until the beans and the veggies are soft. Add the vegetable stock powder or cubes and stir well.
- Heat the oil in a small pot. Add the flour and stir well for one minute. Add the tomato paste and stir well.
- Take a soup ladle full of hot soup from the pot, trying to avoid the beans and vegetables, and slowly pour it over the flour mixture while whisking all the time. When the liquid is incorporated and the mixture has no clumps, add another one or two soup ladles, while whisking all the time.
- When the mixture is pourable, slowly pour it into the soup while whisking all the time to avoid clumps. Simmer the soup for another 5 minutes.
- In the meantime chop the herbs you are intending to use.
- If using fresh lovage/celery leaves and parsley, chop and add them to the soup when you are done cooking. Add 2 or 3 tablespoons vinegar to sour the soup to taste and add salt and pepper.
- If you are using pickled tarragon, chop it finely and add it to the soup together with 2 or 3 tablespoons of the pickling vinegar, to taste. Adjust the taste with salt and pepper.
- Serve with bread and raw red onions.
Notes
- Preferably smoked. Either spare ribs or baby back ribs, they are both perfect. Meatier, larger ribs are fine as well.
- 2-3 stalks of celery could be used instead, however, celeriac is traditionally used for this kind of soup. You can also add one small parsley root (cut into small cubes), if available.
- My grandmother always used Vegeta, I use an organic brand of vegetable stock powder. Any brand you like should be fine.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
437kcal
(22%)
Carbohydrates
19g
(6%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
88mg
(29%)
Sodium
102mg
(4%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 437kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 88mg | 29% |
| Sodium | 102mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
Other Recipes
You'll Also Love
