First course of pork ribs. Pork Ribs Soup

Potatoes – 4 - 6 pcs.,

Tomato paste – 1.5 - 2 tbsp. or tomatoes - 2 pcs.,

Vegetable oil - 1 tbsp.,

Cumin – 1 tsp,

Garlic - 1 clove,

Sesame and chopped greens - for serving,

Salt, ground black pepper - to taste.

Prepare the soup like this:

1. Rinse 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. Fill 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, 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 their ribs to have an appetizing crust in the soup; in this case, the ribs need to be fried in a small amount of vegetable oil in a frying pan over high heat (about 4 minutes). But I prefer healthier food, 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 them into soup cubes.

6. So, add half of the whole carrots and half of the whole onion to the half-finished ribs.

7. Add potatoes and cover the pan with a lid.

8. Continue cooking for 20 minutes or until the potatoes are ready, and then remove half of the boiled onion - it has served its purpose.

9. While the soup is cooking, 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 frying for another 4 minutes. Add tomato paste or chopped tomatoes to the vegetables in the frying pan, stir, turn down the heat and continue to simmer for another 5 - 6 minutes.

10. Pour the frying from the frying pan into the soup, add cumin, ground black pepper, taste the soup and add salt if necessary. Let it simmer for a couple more minutes, remove from the stove and let it brew for 15 - 20 minutes.

11. Ribs soup ready. When serving, you can sprinkle it 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 green beans, as well as canned peas or corn. The above ingredients should be added 3 - 5 minutes before our soup is ready. You can also add a little rice, pearl barley or buckwheat to this soup; you need to add them along with the vegetables (1 tbsp will be enough) or add vermicelli or pasta 10 minutes before cooking.

If your family prefers thick, rich, satisfying soups, then your idea of preparing a fragrant, thick and incredibly tasty pork ribs soup with potatoes for dinner seems optimal to me. I took a recipe with a photo for novice housewives. And I’ll give you some advice right away - we use lean ribs for the soup; ideally, the fat should be completely trimmed off. If you want your soup to be extra hearty, follow my lead and add rice, red lentils or dry green beans. Due to the fact that it is quite small, it is ideal for soups, plus it boils quickly enough and has a sweetish taste, not to mention the benefits. You can't do without traditional frying of onions and carrots. We will also add tomato paste, be sure to add herbs and a little garlic. The result is 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,
onions – 170 g,
chili - to taste,
green beans (dry) – 1/3 cup,
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, tsp – 1/3 tsp,
parsley – 8-10 sprigs.

How to make pork ribs soup

Prepare pork ribs; if the ribs were purchased with fat, it is better to trim it. Rinse the ribs under running cool water and dry with special paper towels. Cut the ribs into individual pieces. Season the ribs with salt and a pinch of pepper. At the same time, place on the stove and heat a frying pan with oil. Brown the ribs over high heat until nicely golden brown.

Peel the potato tubers, then wash and dry. Cut each tuber into 4-6 large bars.

Rinse dry green beans first and boil separately for 15-17 minutes.

Take a pan of suitable volume, place large potato chunks, fried golden ribs and half-cooked beans into it.

Half a large onion and half a portion of carrots - in one large piece, fry in a frying pan until golden. Place the browned vegetables in a saucepan, add bay leaves and allspice peas. For a warming effect, you can throw in a couple of rings of hot chili pepper - it's all a matter of taste. Pour boiling water (2.2 l) over all ingredients, put on the stove, cook for half an hour. The time must be varied, focusing on the type of potato, so that it becomes soft enough.

Chop the remaining onion and chop the carrots into strips. Saute (fry over very low heat in vegetable oil) vegetables in a frying pan for three minutes.

Then add tomato paste directly to the “tired” vegetables, season everything with granulated sugar and heat for half a minute.

After half an hour of cooking, add the dressing to the pan. Squeeze a few cloves of garlic there. Rinse fresh parsley under cool water, chop, and season the soup. At the very end, add salt, season with ground pepper, filter out the onions and carrots that were added for cooking and enhancing the taste of the broth. Take a spice test.

Enjoy your meal!

Calories: Not specified
Cooking time: Not indicated

A very thick, rich meat potato soup with pork ribs, a recipe with a photo of the preparation of which you will see today, is prepared completely differently from the way 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, filled with water and slowly simmered over low heat, boiled, and brought to readiness. Such soups turn out to be very satisfying, nutritious and more reminiscent of a stew than a first course in the form we are accustomed 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. The only spice required is ground paprika - it gives the broth a rich color. Usually add a little more hot pepper or garlic.

Ingredients:

- pork ribs – 300-400 g;
- fresh lard or lard – 80-100 g;
- potatoes – 7-8 pcs;
- water – 1.5 liters;
- onions – 1 large head;
- carrots – 1 piece;
- sweet bell pepper – 1 large;
- tomatoes – 5-6 pcs (or tomato juice, sauce);
- ground paprika – 1 heaped teaspoon;
- ground hot pepper - to taste;
- salt - to taste;
- greens, bread, sour cream - for serving.

Recipe with photos step by step:

We cut the rib strip into separate segments, leaving one bone in each. Wash in several waters and dry.

Separate fresh lard or bacon from the skin. Cut into small cubes. Instead of lard, you can take undercuts with wide layers of fat.

We render the fat from the lard and bring the pieces to a golden-brown color. At the same time, turn the heat to medium or lower than medium, so as not to overcook the fat. You can remove the cracklings with a slotted spoon or leave them - at your discretion.

Place the meat pieces into the boiling fat and stir immediately. No need to add salt.

Fry for several minutes over high heat until golden brown on all sides. Turn down the heat, cover and simmer for ten minutes, stirring.

While the ribs are roasting, clean and cut all the necessary vegetables. At the same time, don’t forget to watch how the process of roasting meat goes. Cut the onion into half rings, thinly. Carrots in cubes or small slices.

Cut the potatoes into medium-sized cubes, as for stews or roasts. We also cut the peppers coarsely, larger than the carrots.

We take the ribs out of the pan. Pour the onion into the boiling fat, stir and bring to a yellowish-golden color.

Add carrot pieces and mix with onions. Fry for two minutes so that the carrots have time to absorb the fat.

Add bell pepper. We soften it a little, without frying it, but only soaking it in fat.

At the next stage, put the potatoes in the pan, mix them with vegetables and fry a little, just a couple of minutes. Return the ribs and immediately season with salt and spices. Leave on low heat under the lid for about five minutes so that the spices warm up and impart their aroma to the vegetables and meat.

At this time, grind the tomatoes in a blender or measure out the required amount of tomato sauce or tomato juice. Pour over ribs with potatoes and vegetables. Fry the tomato over medium heat for a few minutes.

Pour in water to cover the vegetables and meat by 4-5 cm. Bring to a boil. Taste for salt and spices. Adjust the taste if necessary. If it’s sour, add one or two pinches of sugar. At a barely noticeable boil, cook the potato soup with pork ribs for 40-45 minutes until the meat and potatoes are soft. The better the potatoes are boiled, the tastier the soup will be.

Serve the soup scalding hot, first putting vegetables and meat into plates or portioned tureens, then adding broth to the desired thickness. You can cook it with mustard and honey, it’s also very tasty. Bon appetit!

Author Elena Litvinenko (Sangina)

Pork rib soup is a classic first course that every housewife can be proud of. The ribs themselves are a universal ingredient; they are good in soups, main courses, appetizers, and even as an independent dish. Unfortunately, due to their high calorie content, pork ribs are not desirable as a regularly consumed dish, as they can cause a rapid gain of extra pounds; it is difficult for the digestive system to constantly digest such a heavy product. But for a festive table, dishes made from pork ribs will come in very handy; they do not require long preparation, are extremely tasty and look impressive.

Smoked pork ribs are often used in soup recipes. You can actually cook them at home using a slow cooker. To do this, cut the pork ribs into small pieces, rub with spices, garlic and salt, and wrap each piece in foil. We place our foil envelopes on the bottom of the multicooker (in one layer, and not on top of each other; if there are a lot of pieces, you will have to divide them into several approaches), turn on the “Baking” mode for 40 minutes. Smoked homemade pork ribs are ready.

It has been proven that pork ribs are excellent antidepressants, as they contain B vitamins. Also, their consumption improves muscle and bone tissue, and normalizes the functioning of the cardiovascular system. Therefore, a small amount of ribs not only does not harm the body, but is also very beneficial for humans. To make the dish satisfy your stomach, you need to choose the right pork ribs in the store.

There are two types of pork ribs - cut from the chest of the animal and from the back (called loin). All types are suitable for making soups, but the loin is more meaty and tender. When choosing ribs, you should pay close attention to their color - pale or bright pink meat indicates that the ribs are not fresh, and in the second case they are simply treated with potassium permanganate. Fresh ribs have a delicate pink color; when you press on the meat, there is no trace left, it is elastic and quickly returns to its original shape. Also, the ribs should not smell bad, the meat should be difficult to pull away from the bone and the fat should be no more than one third of the total mass. Following these rules, the purchase should not disappoint and the pork ribs will turn out to be a delicious soup!

How to make pork rib soup - 14 varieties

Each housewife uses her favorite recipe to prepare borscht. But when your soul and stomach require variety, it’s worth preparing borscht in a new way - from pork ribs.

Ingredients:

Pork ribs - 450 grams
Beets - 2 pieces
Carrot - 1 piece
Cabbage - 300 grams
Onion - 1 piece
Potatoes - 2 pieces
Green beans - 12 pieces
Bell pepper - 1 piece
Garlic - 2 cloves
Bay leaves - 2 pieces
Vinegar - 1 tablespoon
Sugar - 1 tablespoon
Salt, pepper - to taste

Preparation:

Fill the pork ribs with two liters of water, add salt and set to cook on the fire. In an hour and a half they will be ready. We also fill the beets with water directly in the skins, sprinkle with a spoon of sugar and also set to cook for about 20 minutes. We chop vegetables into strips - onions, carrots, boiled beets. Cut the potatoes into small cubes. Chop bell pepper and beans. We fry onions and carrots in a frying pan. After five minutes, add tomato paste to it, simmer for another couple of minutes. When the pork ribs are cooked, remove them from the broth and strain the broth itself. Put the broth back on the fire, add carrots, cabbage, beans and peppers, cook until the potatoes are ready for 15-20 minutes. After 10 minutes, add the roast and continue cooking. Next, add beets, pork ribs, chopped garlic, bay leaves and vinegar. Bring the borscht to a boil, cook for a couple more minutes, and let it brew for 30 minutes.

You can replace green beans with canned ones. In this case, you do not need to waste time on heat treatment, but add it to the rest of the ingredients 10 minutes before the end of cooking the borscht.

Everyone knows that Ukrainians are very fond of pork. That is why a new interpretation of the Georgian national dish has appeared, but with different main ingredients - pork ribs and meat.

Ingredients:

Smoked pork ribs - 300 grams
Pork - 1 kilogram
Onion - 1 piece
Carrot - 1 piece
Rice - 125 grams
Walnuts - 250 grams
Garlic - 2 cloves
Greens - to taste
Salt, pepper - to taste

Preparation:

Fill the ribs and pork with water, add salt, and cook until the meat is done. At this time we make frying from onions, carrots and tomato paste. We take out the finished meat, cut the meat from the bone, and fry everything in oil. Place the rice in the boiling broth to cook for about twenty minutes. The rice is ready - add fried meat, crushed walnuts, pressed garlic and chopped fresh herbs. We wait for it to boil, cook for 5-7 minutes. Ready!

Rich vegetable soup with pork will be a hit at a traditional family dinner. This dish is worth delighting your loved ones.

Ingredients:

Pork ribs - 500 grams
Carrot - 1 piece
Onion - 2 pieces
Potatoes - 6 pieces
Canned white beans - 400 grams
Frozen vegetable mixture of carrots and celery - 150 grams
Mushrooms - 300 grams
Green onion - ½ bunch
Dill and parsley - 1 bunch
Vegetable seasoning - 2 teaspoons
Salt, pepper - to taste

Preparation:

Salt the pork ribs and let them cook for an hour and a half. For the ribs you need to put one carrot and one onion for the broth. We chop onions, mushrooms, potatoes, and also chop herbs. The ribs are ready - you need to take them out and put in the potatoes and beans in their place. We chop the pork ribs, add a little salt and pepper them. Fry until golden brown. We take out the onions and carrots from the soup; we don’t need them. Add the vegetable mixture and ribs to the potatoes. Fry the mushrooms until golden brown, and then add the onion. The onion has become transparent - you can safely fry it into the broth. Add vegetable seasoning and herbs. Cook for a couple more minutes and you're done!

Few people don't like meat soup! It is especially important to serve salty and sour soup at a festive feast as an appetizer with strong alcohol.

Ingredients:

Smoked pork ribs - 140 grams
Beef tongue - 180 grams
Hunting sausages - 110 grams
Beef - 250 grams
Sausage - 2 pieces
Ham - 115 grams
Carbonade - 110 grams
Onion - 1 piece
Capers - 1 teaspoon
Carrot - 1 piece
Pickled cucumber - 5 pieces
Cucumber pickle - ½ cup
Olives - ½ jar
Lemon - 1 piece

Preparation:

Boil the beef and tongue in unsalted water until tender. Trim the meat from the ribs. Cut all meat ingredients into cubes. Chop the onion, carrot, and pickled cucumber using your favorite method. Cut the olives and lemon into slices. Fry the onion with carrots and cucumbers in a frying pan. When the onion becomes transparent, add tomato paste and cucumber brine and simmer for a couple of minutes. We put all the meat ingredients, roast, olives, capers, and lemon into the broth. Place the pan (it should be thick-walled, without plastic handles, preferably cast iron) with hodgepodge in the oven for 40 minutes at a temperature of 180 degrees. Thus, the hodgepodge will simmer and absorb all the aromas and tastes.

You can use olives instead of capers. Olives stuffed with lemon are especially good for hodgepodge. You should definitely add olive brine to the soup, it will make the dish even tastier.

For lovers of a lot of vegetables in soups, this recipe will be a real treasure. The dish turns out tasty, rich and very satisfying.

Ingredients:

Pork ribs - 400 grams
Potatoes - 6 pieces
Carrot - 1 piece
Onion - 1 piece
Sweet pepper - 1 piece
Canned peas - 2 tablespoons
Broccoli - 200 grams
Garlic - 1 clove
Tomato paste - 2 tablespoons
Dill and parsley - to taste
Vegetable oil - for frying
Salt, pepper - to taste

Preparation:

Cut the ribs into portions and let them cook in salted water for 1.5 hours. At this time, chop the potatoes, onions, peppers, and chop the carrots. The ribs have already been boiled for an hour - time to add potatoes to them. We make a frying of peppers, onions and carrots. The onion has become transparent - add tomato paste and simmer the vegetables for a couple more minutes. The potatoes are cooked, which means it’s time to add fried potatoes, broccoli, and canned peas. Bring the soup to a boil and at the very end add chopped herbs and garlic passed through a press. The soup is ready!

Pork rib soup "The Good Wife"

A real hostess should often delight and surprise her beloved with new dishes. With this recipe you will definitely be able to prepare an amazing soup for your dear man.

Ingredients:

Pork ribs - 300 grams
Rice - 120 grams
Canned beans in tomato sauce - 500 grams
Pomegranate juice - 150 milliliters
Broth - 1.5 liters
Garlic - 1 clove
Onion - 1 piece
Cilantro - 1 bunch
Vegetable oil - 2 tablespoons
Salt, red hot pepper - to taste

Preparation:

Soak the rice for two hours. Boil the pork ribs until cooked, remove the meat and strain the broth. Finely chop the onion with garlic and fry until the onion is transparent, then add rice to the frying, continue frying until the rice has absorbed all the oil and becomes golden. Add pomegranate juice to the fried rice and stir constantly. Simmer until the juice has completely evaporated. Bring the broth to a boil, add back the ribs (meat can be removed from the bone), frying with rice, canned beans, cilantro, salt, pepper. Cook for 15 minutes and remove from heat.

Pea soup with pork ribs is a classic dish that every housewife should be able to prepare. Moreover, the recipe is very simple.

Ingredients:

Pork ribs - 300 grams
Potatoes - 5 pieces
Onion - 1 piece
Peas - 250 grams
Carrots - 2 pieces
Water - 2.5 liters
Butter - 3 tablespoons
Dill - 3 tablespoons
Garlic - 2 tablespoons
Seasonings - to taste

Preparation:

Leave the ribs and peas to cook for 1 hour 40 minutes, add salt. Cut potatoes and one carrot into cubes. After an hour of cooking the peas and ribs, add carrots and potatoes to them. Chop the onion and the second carrot and fry in butter. Put it in the soup. The ribs are ready - take them out of the pan and remove the meat from them. Throw the meat into the soup again, add chopped dill and garlic. Let's boil for a couple more minutes. Ready!

American cuisine is characterized by rather fatty, rich soups, with a lot of meat and bacon. This soup is no exception; it is perfect for anyone who wants to get acquainted with traditional American cuisine.

Ingredients:

Pork ribs - 400 grams
Bacon - 150 grams
Dried peas - 3 cups
Onion - 1 piece
Petiole celery - 3 pieces
Garlic - 3 cloves
White wine vinegar - 1 teaspoon
Dried thyme - 1 teaspoon
Bay leaf - 2 pieces
Spices - to taste
Preparation:

Fry the bacon along with the onion and garlic, and when the onion becomes transparent, add chopped celery and grated carrots to the frying. Simmer the ingredients for a couple of minutes. Bring water to a boil, add ribs, roast, peas, dried thyme, bay leaf, salt, and spices. Cook the soup for two hours. The meat is cooked, we take it out, remove the meat from the bone and put it back into the soup. Add vinegar, boil for just a couple of minutes and you’re done.

Bacon in this dish can easily be replaced with smoked meat or smoked chicken giblets - gizzards, tails. This dish can be made less fatty with ham or regular boiled sausage.

Rassolnik is a heritage of traditional Russian cuisine. It’s impossible to imagine cold winter evenings without it, when you really want to warm up with a hot, rich soup.

Ingredients:

Pork ribs - 500 grams
Potatoes - 3 pieces
Onion - 1 piece
Barley - 150 grams
Carrot - 1 piece
Pickled cucumbers - 6 pieces
Butter - 80 grams
Ketchup - 60 grams
Vegetable seasoning - 1 teaspoon
Seasonings - to taste

Preparation:

Cut the ribs into portions and send to cook for 30 minutes. Once half an hour has passed, add chopped potatoes to the ribs. Salt, pepper, add vegetable seasoning. Leave to cook for another 15 minutes. Meanwhile, melt the butter and fry the chopped onion and shredded carrots. The onion has become transparent - it's time to add chopped pickles and ketchup. Let the roast simmer for a couple of minutes. Add the roasted meat and potatoes to the prepared meat and potatoes and leave to cook for another 15 minutes. Ready!

For more flavor, pickles should be simmered a little in sunflower oil with a little water. For opponents of pearl barley, it can easily be replaced with rice in this soup.

Very simple ingredients, the soup is quick to prepare, and the taste is simply irresistible! What else do you need for a family dinner?

Ingredients:

Pork ribs - 500 grams
Potatoes - 5 pieces
Carrot - 1 piece
White onion - 1 piece
Buckwheat - 125 grams
Water - 2 liters
Vegetable oil - for frying
Salt, hops-suneli - to taste

Preparation:

Fry the ribs in a frying pan until golden brown, first rub salt and pepper into them. We turn the grated carrot with chopped white onion into a roast. Place buckwheat, potatoes, ribs and roast into boiling water. Salt, add suneli hops. Cook for 30 minutes and the soup is ready!

This soup reflects Chinese traditional cuisine - light, spicy, a little spicy and very tasty. The recipe was created specifically for lovers of experimental cuisine.

Ingredients:

Pork ribs - 50 grams
Corn on the cob - 1 piece
Celery - 30 grams
Tomato - 1 piece
Carrot - 1 piece
Ginger - 10 grams
Water - 600 milliliters
Salt, pepper - to taste

Preparation:

Fill the pork ribs with water, add sliced ginger and cook for 1.5 hours. Grind carrots, tomatoes, celery and the remaining piece of ginger using a blender, add half a liter of water and continue grinding the vegetables with a blender until smooth. Drain the broth from the ribs and pour in the resulting vegetable puree, add the corncob cut into rings, bring the soup to a boil, add salt and pepper, and cook for another 5-7 minutes.

Fans of cheese soups will definitely appreciate the combination of pork ribs and their favorite ingredient - cheese. And most importantly, preparing this soup is as easy as shelling pears.

Ingredients:

Pork ribs - 500 grams
Tomato juice - 700 grams
Pasta - 50 grams
Processed cheese - 200 grams
Carrot - 1 piece
Onions - 2 pieces
Water - 2 liters
Salt, pepper - to taste

Preparation:

Leave the ribs to cook in salted water for 1.5 hours. At this time, we will fry from chopped onions and grated carrots. An hour has passed since the meat started cooking, and therefore it’s time to add the roast and tomato juice to it. Let's pepper the dish. 10 minutes before the meat is ready, add processed cheese and pasta. The soup is ready.

There are a great many options for shurpa. But it is this recipe that makes the soup very tender, tasty and rich.

Ingredients:

Pork ribs - 500 grams
Potatoes - 4 pieces
Carrot - 1 piece
Onion - 1 piece
Bell pepper - 1 piece
Tomatoes - 2 pieces
Garlic - 3 cloves
Vegetable oil - 3 tablespoons
Fresh herbs - to taste
Zira - 2 pinches
Salt - 1 teaspoon
Pepper - 3 pinches

Preparation:

Cut the pork ribs into portions. Fry the ribs in vegetable oil until golden brown, then add chopped onion to them and continue frying for 4 minutes. Next, add randomly chopped carrots and continue to fry everything, mixing the ingredients. The turn has come for chopped bell peppers, we send them off for frying. We cut the potatoes and also add them to all the other ingredients. The final step is to add the tomatoes. The tomatoes have been stewed for a couple of minutes, it’s time to combine the frying with water. Let the resulting soup boil, add spices and leave to simmer for 40 minutes. Add the garlic, passed through a press, and infuse the dish. Before serving, sprinkle generously with herbs.

Few people know that there is such a soup called cabbage soup. This is a traditional Ukrainian first course, which contains a lot of meat and sauerkraut. The dish is somewhat similar to Russian cabbage soup, but only those who cook it will understand the differences.

Ingredients:

Smoked pork ribs - 200 grams
Beef - 750 grams
Potatoes - 2 pieces
Onion - 2 pieces
Celery - 3 pieces
Sauerkraut - 500 grams
Sour cream - 100 grams
Flour - 1.5 tablespoons
Green onion - 1 bunch
Vegetable oil - for frying
Salt, pepper - to taste

Preparation:

Fill the ribs with beef with water, add salt, and let them cook for two hours. At this time, chop the onion, potatoes, and celery. We take the meat out of the broth, cut it into small pieces, and separate the meat from the ribs from the bone. Add potatoes with celery and sauerkraut to the broth and simmer for 15 minutes. At this time, fry the onion until golden brown, add flour to it, stir, fry for a couple of minutes, add sour cream, simmer for a couple of minutes. The potatoes are ready - it’s time to add the meat and sour cream and onions to it. Taste for salt and add pepper. Throw in the chopped green onions and you're done.

Very healthy pork ribs soup. When there are a lot of fresh vegetables in the autumn season, it will become a real lifesaver for housewives.

Ingredients:

Smoked pork ribs - 500 grams
Zucchini - 1 piece
Carrot - 1 piece
Onion - 1 piece
Pumpkin - 300 grams
Tomato - 3 pieces
Lentils - 400 grams
Garlic - 3 cloves
Salt, pepper, paprika - to taste

Preparation:

Peel the zucchini and pumpkin and cut into cubes. We make a fry from chopped onions and grated carrots, and when the onions become transparent, add pumpkin, zucchini and chopped garlic to them, continue to simmer the vegetables until tender. Grind the tomato with a blender. Place smoked pork ribs in boiling water (if the ribs are raw, they must first be fried until golden brown) and lentils. Let it cook for half an hour. After 30 minutes, add stewed vegetables and pureed tomatoes into the soup. Cook for another 5-7 minutes and it’s done.

I suggest preparing this delicious pork ribs soup for lunch, which turns out very tasty and satisfying! To prepare the dressing, I use kebab ketchup, which gives the dish a slight spice, and thanks to garlic, the soup acquires a subtle aroma. Instead of ketchup, you can use tomato paste or tomatoes, but the taste will be slightly different.

Ingredients for making pork ribs soup:

Pork ribs 400 g
Potatoes 3-4 pcs.
Carrot 1 pc.
Onion 1 pc.
Kebab ketchup 2 tbsp.
Garlic 2 cloves
Ground black pepper
Bay leaf 2 pcs.
Vegetable oil 3 tbsp.
Water 3 l

Pork Ribs Soup Recipe:

1. Wash the ribs, cut into portions and place in a pan. Pour in cold water, bring to a boil, reduce heat and skim off any foam that has formed. Cook the ribs for 30-40 minutes.

2. Peel the potatoes, cut them into cubes and, when the pork ribs are already cooked, add them to the boiling broth. Continue cooking until the potatoes are ready.

3. Meanwhile, finely chop the onion and grate the carrots. Heat a frying pan with vegetable oil and add onions and carrots. Fry the vegetables for 2-3 minutes, add ketchup and a small amount of water, simmer the dressing for 5 minutes.

4. When the potatoes are ready, add salt to the broth and add the vegetables. Add bay leaf, ground black pepper and at the very end - chopped garlic and herbs. Let the soup boil and turn it off immediately.

How to make pork rib soup - 14 varieties

Each housewife uses her favorite recipe to prepare borscht. But when your soul and stomach require variety, it’s worth preparing borscht in a new way - from pork ribs.

Ingredients:

Pork ribs - 450 grams
Beets - 2 pieces
Carrot - 1 piece
Cabbage - 300 grams
Onion - 1 piece
Potatoes - 2 pieces
Green beans - 12 pieces
Bell pepper - 1 piece
Garlic - 2 cloves
Bay leaves - 2 pieces
Vinegar - 1 tablespoon
Sugar - 1 tablespoon
Salt, pepper - to taste

Preparation:

You can replace green beans with canned ones. In this case, you do not need to waste time on heat treatment, but add it to the rest of the ingredients 10 minutes before the end of cooking the borscht.

Everyone knows that Ukrainians are very fond of pork. That is why a new interpretation of the Georgian national dish has appeared, but with different main ingredients - pork ribs and meat.

Ingredients:

Smoked pork ribs - 300 grams
Pork – 1 kilogram
Onion - 1 piece
Carrot - 1 piece
Rice – 125 grams
Walnuts – 250 grams
Garlic - 2 cloves
Greens - to taste
Salt, pepper - to taste

Preparation:

Rich vegetable soup with pork will be a hit at a traditional family dinner. This dish is worth delighting your loved ones.

Ingredients:

Pork ribs - 500 grams
Carrot - 1 piece
Onion - 2 pieces
Potatoes - 6 pieces
Canned white beans - 400 grams
Frozen vegetable mixture of carrots and celery - 150 grams
Mushrooms - 300 grams
Green onion - ½ bunch
Dill and parsley - 1 bunch
Vegetable seasoning - 2 teaspoons
Salt, pepper - to taste

Preparation:

Few people don't like meat soup! It is especially important to serve salty and sour soup at a festive feast as an appetizer with strong alcohol.

Ingredients:

Smoked pork ribs – 140 grams
Beef tongue - 180 grams
Hunting sausages – 110 grams
Beef – 250 grams
Sausage - 2 pieces
Ham – 115 grams
Carbonade - 110 grams
Onion - 1 piece
Capers - 1 teaspoon
Carrot - 1 piece
Tomato paste - 2 tablespoons
Pickled cucumber - 5 pieces
Cucumber pickle - ½ cup
Olives - ½ jar
Lemon - 1 piece

Preparation:

You can use olives instead of capers. Olives stuffed with lemon are especially good for hodgepodge. You should definitely add olive brine to the soup, it will make the dish even tastier.

For lovers of a lot of vegetables in soups, this recipe will be a real treasure. The dish turns out tasty, rich and very satisfying.

Ingredients:

Pork ribs - 400 grams
Potatoes - 6 pieces
Carrot - 1 piece
Onion - 1 piece
Sweet pepper - 1 piece
Canned peas - 2 tablespoons
Broccoli - 200 grams
Garlic - 1 clove
Tomato paste - 2 tablespoons
Dill and parsley - to taste
Vegetable oil - for frying
Salt, pepper - to taste

Preparation:

Pork rib soup "The Good Wife"

A real hostess should often delight and surprise her beloved with new dishes. With this recipe you will definitely be able to prepare an amazing soup for your dear man.

Ingredients:

Pork ribs – 300 grams
Rice – 120 grams
Canned beans in tomato sauce – 500 grams
Pomegranate juice - 150 milliliters
Broth - 1.5 liters
Garlic - 1 clove
Onion - 1 piece
Cilantro - 1 bunch
Vegetable oil - 2 tablespoons
Salt, red hot pepper - to taste

Preparation:

Pea soup with pork ribs is a classic dish that every housewife should be able to prepare. Moreover, the recipe is very simple.

Ingredients:

Pork ribs - 300 grams
Potatoes - 5 pieces
Onion - 1 piece
Peas - 250 grams
Carrots - 2 pieces
Water - 2.5 liters
Butter - 3 tablespoons
Dill - 3 tablespoons
Garlic - 2 tablespoons
Seasonings - to taste

Preparation:

Ingredients:

Pork ribs - 400 grams
Bacon - 150 grams
Dried peas - 3 cups
Onion - 1 piece
Petiole celery - 3 pieces
Garlic - 3 cloves
White wine vinegar - 1 teaspoon
Dried thyme - 1 teaspoon
Bay leaf - 2 pieces
Spices - to taste
Preparation:

Bacon in this dish can easily be replaced with smoked meat or smoked chicken giblets - gizzards, tails. This dish can be made less fatty with ham or regular boiled sausage.

Rassolnik is a heritage of traditional Russian cuisine. It’s impossible to imagine cold winter evenings without it, when you really want to warm up with a hot, rich soup.

Ingredients:

Pork ribs - 500 grams
Potatoes - 3 pieces
Onion - 1 piece
Barley - 150 grams
Carrot - 1 piece
Pickled cucumbers - 6 pieces
Butter - 80 grams
Ketchup - 60 grams
Vegetable seasoning - 1 teaspoon
Seasonings - to taste

Preparation:

For more flavor, pickles should be simmered a little in sunflower oil with a little water. For opponents of pearl barley, it can easily be replaced with rice in this soup.

Very simple ingredients, the soup is quick to prepare, and the taste is simply irresistible! What else do you need for a family dinner?

Ingredients:

Pork ribs – 500 grams
Potatoes - 5 pieces
Carrot - 1 piece
White onion - 1 piece
Buckwheat – 125 grams
Water - 2 liters
Vegetable oil - for frying
Salt, hops-suneli - to taste

Preparation:

This soup reflects Chinese traditional cuisine - light, spicy, a little spicy and very tasty. The recipe was created specifically for lovers of experimental cuisine.

Ingredients:

Pork ribs – 50 grams
Corn on the cob - 1 piece
Celery – 30 grams
Tomato - 1 piece
Carrot - 1 piece
Ginger – 10 grams
Water - 600 milliliters
Salt, pepper - to taste

Preparation:

Fans of cheese soups will definitely appreciate the combination of pork ribs and their favorite ingredient - cheese. And most importantly, preparing this soup is as easy as shelling pears.

Ingredients:

Pork ribs - 500 grams
Tomato juice - 700 grams
Pasta – 50 grams
Processed cheese – 200 grams
Carrot - 1 piece
Onions - 2 pieces
Water - 2 liters
Salt, pepper - to taste

Preparation:

There are a great many options for shurpa. But it is this recipe that makes the soup very tender, tasty and rich.

Ingredients:

Pork ribs - 500 grams
Potatoes - 4 pieces
Carrot - 1 piece
Onion - 1 piece
Bell pepper - 1 piece
Tomatoes - 2 pieces
Garlic - 3 cloves
Vegetable oil - 3 tablespoons
Fresh herbs - to taste
Zira - 2 pinches
Salt - 1 teaspoon
Pepper - 3 pinches

Preparation:

Ingredients:

Smoked pork ribs – 200 grams
Beef – 750 grams
Potatoes - 2 pieces
Onion - 2 pieces
Celery - 3 pieces
Sauerkraut – 500 grams
Sour cream – 100 grams
Flour - 1.5 tablespoons
Green onion - 1 bunch
Vegetable oil - for frying
Salt, pepper - to taste

Preparation:

Very healthy pork ribs soup. When there are a lot of fresh vegetables in the autumn season, it will become a real lifesaver for housewives.

Ingredients:

Smoked pork ribs - 500 grams
Zucchini - 1 piece
Carrot - 1 piece
Onion - 1 piece
Pumpkin - 300 grams
Tomato - 3 pieces
Lentils - 400 grams
Garlic - 3 cloves
Salt, pepper, paprika - to taste

Preparation:

Ingredients:

pork ribs – 330 g,
potatoes - 5 tubers,
tomato paste - 90 g,
onions – 170 g,
chili - to taste,
green beans (dry) – 1/3 cup,
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, tsp – 1/3 tsp,
parsley – 8-10 sprigs.

How to make pork ribs soup

Peel the potato tubers, then wash and dry. Cut each tuber into 4-6 large bars.

Rinse dry green beans first and boil separately for 15-17 minutes.

Take a pan of suitable volume, place large potato chunks, fried golden ribs and half-cooked beans into it.

Chop the remaining onion and chop the carrots into strips. Saute (fry over very low heat in vegetable oil) vegetables in a frying pan for three minutes.

Then add tomato paste directly to the “tired” vegetables, season everything with granulated sugar and heat for half a minute.

Enjoy your meal!

Ingredients for making pork ribs soup:

Pork ribs 400 g
Potatoes 3-4 pcs.
Carrot 1 pc.
Onion 1 pc.
Kebab ketchup 2 tbsp.
Garlic 2 cloves
Ground black pepper
Bay leaf 2 pcs.
Vegetable oil 3 tbsp.
Water 3 l

Pork Ribs Soup Recipe:

1. Wash the ribs, cut into portions and place in a pan. Pour in cold water, bring to a boil, reduce heat and skim off any foam that has formed. Cook the ribs for 30-40 minutes.

2. Peel the potatoes, cut them into cubes and, when the pork ribs are already cooked, add them to the boiling broth. Continue cooking until the potatoes are ready.