Pork ribs are often used in soups. However, it so happened that basically it is pea. However, vegetable soup is no less tasty on pork ribs. And this recipe is in front of you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In cookbooks, there is a huge variety of recipes for soups cooked on pork ribs, which refer to European and Asian cuisine. On their basis, you can cook a fragrant, moderately fatty broth, which is seasoned with vegetables, mushrooms, cereals and, depending on traditions, spices are selected. Today I will tell you how to cook pork ribs soup with sweet and tender broth and vegetables. This soup is perfect for a family lunch and evening meal after a hard day's work.
Even such a simple everyday meal has its own secrets and nuances. But in any case, you need to cook with love, because Emotions, both positive and negative, are transmitted through food. Spiritual warmth passes through women's hands, from which food is filled with real home comfort. Girls need to be taught the intricacies of cooking from their youth in order to instill feminine qualities in them. This simple recipe can be the first culinary experience for newcomers to the kitchen. So let's take a closer look at how to make a rich, tasty and satisfying pork soup. You can supplement or replace the set of vegetables with those that you prefer. It all depends on your imagination.
- Calorie content per 100 g - 156 kcal.
- Servings - 5
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork ribs - 500 g
- Cauliflower - 300 g
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Tomato paste - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Sweet red pepper - 1 pc.
Cooking Vegetable Soup on Pork Ribs
1. Wash the pork ribs, cut into pieces so that each has a bone and lower it into a cooking pot. Add bay leaf, peppercorns and peeled onion. Fill with drinking water and boil. As soon as the foam appears, remove it with a slotted spoon, reduce the temperature to a minimum and simmer the broth over low heat for about 40 minutes.
2. In the meantime, prepare the vegetables. Peel the potatoes and carrots, rinse and cut: the potatoes into large pieces and the carrots into smaller pieces.
3. After a certain time, put potatoes with carrots in the broth. Turn high heat, simmer and reduce heat. Cook the vegetables for about 10 minutes.
4. Then add cauliflower and bell peppers to the saucepan. I had these vegetables frozen, they can also be used for cooking soups. This is especially helpful in the winter, when their cost is high. But if you are using fresh cabbage, then disassemble it into inflorescences, and peel the seeds from the pepper and cut into strips.
5. Add tomato paste to a saucepan and press peeled garlic cloves through a press.
6. Send the pot to the stove, boil again and cook until tender, about 15-20 minutes. At the end of cooking, season the dish with salt and pepper and remove the onion. she has already given away the taste qualities of the dish.
7. Put finely chopped any greens and boil the dish for 1-2 minutes.
8. Remove the pot from the stove, let the soup steep for about 15 minutes, and you can pour it into bowls.
See also the video recipe on how to cook vegetable soup with pork ribs.
