The first dish of pork ribs. Soup with pork ribs recipe with noodles
Those people who love hearty meat broths are convinced that pork rib soup is the most nutritious and delicious. After all, there is a bone, and tender meat, and fat - everything that is needed for a true connoisseur of culinary art. Soup with pork ribs is cooked very quickly: literally forty-five minutes, and a delicious dish is ready! The meat is tender and melts in your mouth. And if you add a certain amount of vegetables, mushrooms, and other ingredients, it will come out even tastier. Let's try and cook this dish.
Soup with pork ribs: basic recipe
They say that this dish came to us from Chinese cuisine. But a cook of another nationality could come up with such a simple dish.
Ingredients:
- 300 grams of pork ribs,
- three potatoes,
- greenery,
- salt,
- pepper.
Ingredients:
- 0.5 kg smoked pork ribs,
- glass of peas,
- three potatoes,
- onion head,
- small carrot,
- pepper,
- greenery.
We cook the peas soaked in advance for an hour and a half (so that it boils). In a separate pan, boil the coarsely chopped potatoes (15 minutes). Fry carrots and onions in vegetable oil. We combine all the ingredients in one bowl and cook for fifteen minutes. Salt, pepper, taste. Sprinkle with chopped herbs before serving. The soup should be the consistency of liquid puree. Bon appetit!
1 PC.,
We prepare the soup like this:
1. Wash the ribs under running cold water.
2. Fill with 1 liter of tap water, put on the stove, bring to a boil and drain the water - all the foam and microbes that may have been on the ribs will be washed off with this water.
3. Pour the ribs with 1.5 liters of purified water, add salt (about 1 tsp) and bring to a boil, if foam appears on the surface, then remove it with a slotted spoon. If the ribs are pork, then cook them over low heat for about 15 minutes, i.e. until half cooked, if the ribs are veal, then the time of the first stage of cooking can be increased to 20 - 30 minutes, if the ribs are beef, then they need to be cooked for at least 40 minutes, and in special cases even longer.
Of course, some people like the meat on the ribs to be with an appetizing crust in the soup, in this case, the ribs need to be fried in a small amount of vegetable oil in frying pan over high heat (about 4 minutes). But I prefer a healthier one, so I will skip this step and in the soup I will only have boiled ribs, on which the meat will be without a crust, this is also very tasty and healthier.
4. Peel the onion and cut half of it into cubes, and leave half untouched. Peel the carrots and cut into cubes.
5. Peel the potatoes and cut into soup cubes.
6. So, add half of the whole carrot and half of the whole onion to the half-finished ribs.
7. Pour the potatoes, cover the pan with a lid.
8. We continue to cook for 20 minutes or until the potatoes are ready, and then we remove half of the boiled onion - it has worked its way.
9. While the soup is being cooked, prepare the frying, for this we add 1 tbsp. vegetable oil chopped onion (about 4 minutes over medium heat), then add carrots to it and continue to fry for another 4 minutes. Add tomato paste or chopped tomatoes to the vegetables in the pan, mix, make the fire quieter and continue to simmer for another 5-6 minutes.
10. Pour the roast from the pan into the soup, add cumin, ground black pepper, taste the soup and add salt if necessary. Let it boil for a couple more minutes, remove it from the stove and let it brew for 15 to 20 minutes.
11. Soup with ribs ready. When serving, it can be sprinkled with dried sesame seeds, finely chopped garlic and chopped herbs, such as parsley.
You can add more vegetables to this soup, such as frozen green peas, asparagus or asparagus. beans, as well as canned peas or corn. Add the above ingredients should be 3 - 5 minutes before the readiness of our soup. You can also add a little rice, pearl barley or buckwheat to this soup, they need to be poured together with vegetables (1 tbsp will be enough) or add 10 minutes before the vermicelli is ready or pasta.
Calories: Not specified
Cooking time: Not indicated
A very thick, rich meat potato soup with pork ribs, the recipe with a photo of which you will see today, is prepared in a completely different way than we are used to cooking first courses. This is a recipe from German cuisine, which is characterized by the absence of broths for hot dishes. Meat and vegetables are fried in fat, poured with water and slowly languished over a quiet fire, boiled, brought to readiness. Such soups turn out to be very satisfying, nutritious and more like a stew than a first course in the form we are used to.
The main ingredients in this recipe are pork ribs, fresh or smoked lard, potatoes and (fresh tomatoes). Everything else can be changed at your discretion: add green beans, broccoli, cauliflower, green peas, zucchini, eggplant. Of the spices, only ground paprika is required - it gives a rich color to the broth. Usually add a little more hot pepper or garlic.
Ingredients:
- pork ribs - 300-400 gr;
- fresh fat or lard - 80-100 gr;
- potatoes - 7-8 pcs;
- water - 1.5 liters;
- onion - 1 large head;
- carrots - 1 pc;
- sweet Bulgarian pepper - 1 large;
- tomatoes - 5-6 pcs (or tomato juice, sauce);
- ground paprika - 1 teaspoon with a slide;
- ground hot pepper - to taste;
- salt - to taste;
- greens, bread, sour cream - for serving.
Recipe with photo step by step:
We cut the rib tape into separate segments, leaving one bone in each. Rinse in several waters, dry.
Separate fresh lard or lard from the skin. We cut into small cubes. Instead of fat, you can take undercuts with wide layers of fat.
We melt the fat from the fat, bring the pieces to a golden brownish color. At the same time, we make the fire medium or weaker than average, so as not to overheat the fat. Cracklings can be selected with a slotted spoon or left - at your discretion.
Put meat pieces into boiling fat, mix immediately. Salt is not needed.
Fry for a few minutes over high heat until golden brown on all sides. We muffle the fire, cover and simmer for ten minutes, stirring occasionally.
While the ribs are fried, clean and cut all the necessary vegetables. At the same time, do not forget to look at how the process of roasting meat goes. We cut the onion into half rings, thinly. Carrots in cubes or small slices.
We cut the potatoes into medium-sized cubes, as for a stew or roast. Peppers are also cut coarsely, larger than carrots.
We take out the ribs from the pan. Pour the onion into the boiling fat, stir and bring to a yellowish-golden color.
Add carrot pieces, mix with onions. Fry for about two minutes so that the carrot has time to absorb the fat.
Throw in the bell pepper. We soften it a little, not frying, but only soaking it with fat.
At the next stage, put the potatoes in the pan, mix it with vegetables and fry a little, just a couple of minutes. We return the ribs, immediately season with salt and spices. We leave it on a minimum fire under the lid for about five minutes, so that the spices warm up and give their flavor to vegetables and meat.
At this time, chop the tomatoes in a blender or measure the right amount of tomato sauce, tomato juice. Pour over ribs with potatoes and vegetables. Saute the tomatoes for a few minutes over medium heat.
Pour in water to cover vegetables and meat by 4-5 cm. Bring to a boil. We try on salt, spices. We adjust the taste if necessary. If sour - we throw one or two pinches of sugar. With a barely noticeable boil, cook potato soup with pork ribs for 40-45 minutes until the meat and potatoes are soft. The better the potatoes boil, the tastier the soup will be.
We serve the soup piping hot to the table, putting vegetables and meat into plates or portioned tureens, then adding the broth to the desired density. You can cook with mustard and honey, it is also very tasty. Bon appetit!
Author Elena Litvinenko (Sangina)
If your family prefers thick, rich, hearty soups, then your idea of \u200b\u200bpreparing a fragrant, thick and incredibly tasty soup of pork ribs with potatoes for dinner seems to me optimal. I took the recipe with a photo for beginner housewives. And I’ll give you advice right away - we take low-fat ribs for soup, ideally, the fat should be completely cut off. If you want an especially hearty soup, follow my example and add rice, red lentils, or dry green beans to it. Due to the fact that it is quite small, it is ideal for soups, plus everything boils down quickly enough and has a sweetish taste, not to mention the benefits. You can not do without the traditional frying of onions and carrots. We also add tomato paste, be sure to greens and a little garlic. As a result, you will get such a “rich” taste that it is not a shame to gather guests for such a dinner.
Ingredients:
- pork ribs - 330 g,
- potatoes - 5 tubers,
- tomato paste - 90 g,
- onion - 170 g,
- chili - to taste
- green beans (dry) - 1/3 tbsp.,
- carrots - 80 g,
- vegetable oil - 70 ml,
- water - 2.2 l,
- laurel - 3-4 leaves,
- garlic - 2 cloves,
- allspice - 2-3 peas,
- sea salt - 1 tsp,
- sugar - ½ tbsp. l.,
- pepper h. m. - 1/3 tsp.,
- parsley - 8-10 branches.
How to make pork rib soup
Prepare pork ribs, if the ribs are bought with fat, it is better to trim it. Rinse the ribs under cool running water, dry with special paper towels. Cut the ribs into separate fragments. Season the ribs with salt and a pinch of pepper. In parallel, put on the stove and heat the pan with oil. Brown the ribs over high heat until nicely golden.
Peel the potato tubers, then wash and dry. Cut each tuber into 4-6 large bars.
Rinse dry string beans, boil separately for 15-17 minutes.
Take a pan of a suitable volume, transfer large potato bars, fried ruddy ribs and semi-finished beans into it.
Half a large onion and half a serving of carrots - in one large bar, brown in a pan until golden. Transfer the roasted vegetables to a saucepan, add bay leaves, allspice peas. For a warming effect, you can throw in a couple of rings of scalding chili peppers - it's all a matter of taste. Pour all the ingredients with boiling water (2.2 l), put on the stove, cook for half an hour. The time must be varied, focusing on the variety of potatoes, so that it becomes soft enough.
Chop the remaining onion, chop the carrots into strips. Saute (fry over very low heat in vegetable oil) vegetables in a pan for three minutes.
After adding the tomato paste, directly to the "tired" vegetables, flavor everything with granulated sugar and warm for half a minute.
After half an hour of cooking, send the dressing to the pan. Squeeze in a few cloves of garlic. Rinse fresh parsley under cool water, chop, season the soup. At the very end, salt, season with ground pepper, filter the onions and carrots, which were laid for cooking and enhancing the taste of the broth. Take a sample for spices.
Enjoy your meal!
