Pork Rib Soup

Pork ribs soup is one of those recipes I turn to when I have more time and want something hearty and sour, with a homemade taste. I have made it many times, especially when I have pickled cabbage on hand or when I find good ribs. It is made with two boilings to achieve a clear and tasty broth. We chop the vegetables finely, put everything in a pot, and let it simmer over medium heat, without rushing.

Quick Info

Total time: about 2 hours
Preparation time: 20-30 minutes
Cooking time: 1.5 hours
Servings: 6-8
Difficulty: medium
Recipe type: soup with ribs, suitable for lunch or dinner

Ingredients

some pieces of pork ribs (approx. 800 g)
1 medium celery
1 onion
1 red bell pepper
3 carrots
1 can of tomatoes in juice (400 g)
1/2 parsley root
salt
pepper
dry thyme
1 bay leaf
pickled cabbage (to taste)
fresh parsley
fresh lovage
noodles (for finishing)

Preparation method

1. Wash the pork ribs well under cold running water. Place them in a large pot with cold water, enough to cover them.
2. Bring the water to a boil. After a few boils, turn off the heat, discard the water, and wash the ribs under cold water.
3. Put the ribs back in the pot, pour in 4-5 liters of clean water, add a little salt, and turn on the heat.
4. Let it come to a boil, skimming off any foam as needed, for about 20 minutes.
5. Meanwhile, clean and chop the vegetables finely: celery, onion, bell pepper, carrots, and parsley root.
6. After you have skimmed the broth well, add the chopped vegetables to the pot, except for the tomatoes. Also add the bay leaf and a little dry thyme.
7. Pour in the canned tomato juice (keep the whole tomatoes for later).
8. Let the soup simmer over medium heat until the carrot starts to become soft (about 30-40 minutes, depending on how small the vegetables are chopped).
9. When the vegetables are almost cooked, chop the tomatoes into small pieces and add them to the pot. Let it simmer further on low heat.
10. When all the vegetables and meat are cooked, add pickled cabbage to taste. Adjust with salt, pepper, and let it boil a few more times.
11. Finally, add finely chopped parsley and lovage.
12. Turn off the heat and add the noodles. Cover the pot with a lid and let the noodles soak for 10 minutes before serving.

Why I make the recipe often

It’s easy to adapt, and the sour taste from the pickled cabbage and the richness of vegetables and meat in a rib soup have no rival when you want something classic and hearty. It goes well with any meal, keeps decently, and fills the house with aromas. It’s the kind of recipe I cook especially in the cold season.

Tips and variations

Tips

Skim the broth every time foam rises for a clear soup.
Add the noodles at the end, with the heat off, so they don’t turn mushy.
Add the pickled cabbage after the meat and vegetables are cooked, to avoid toughening the meat.
Substitutions

If you don’t have pickled cabbage, you can use borscht or even lemon juice, but the taste won’t be as authentic.
Fresh tomatoes can replace canned ones, as long as they are well-ripened.
If you don’t have lovage, just use parsley.
Variations

You can add a handful of potatoes, diced small, along with the vegetables.
Those who prefer a fattier soup can leave more meat on the ribs.
For an extra flavor, you can also put a small whole parsley root, removed at the end.
Serving ideas

The soup is served hot, with hot peppers and fresh bread.
Some prefer to add sour cream at the end, although it’s not traditional.
It goes well with red onion on the side or chopped dill sprinkled on top.

Frequently asked questions

Can I use another meat instead of pork ribs?
Yes, but the taste will be different. Ribs give a lot of flavor and gelatin to the soup. If you use another part of pork or chicken, adjust the boiling times.

Do the noodles need to be homemade or can I use store-bought ones?
Any kind of short noodles will work, preferably with eggs. Homemade noodles soak faster, while store-bought ones hold up better when boiled.

Is the pickled cabbage added from the beginning?
No, it’s added towards the end, after the meat and vegetables are cooked. If you add it too early, the meat may remain tough.

Can I leave the soup on the heat if I add the noodles?
It’s best to turn off the heat and let the noodles swell in the hot soup, covered. This way, they won’t break apart.

How sour should the soup be?
It depends on taste, but the pickled cabbage plays the main role. You can add it gradually and taste until you reach the desired acidity.

Nutritional values

Estimated values for one serving (out of 8):
Calories: 260-300 kcal
Protein: 16-18 g
Fat: 14-17 g (depends on how much meat remains on the ribs)
Carbohydrates: 16-20 g (from vegetables and noodles)
Fiber: 2-3 g

These are just estimates; variations depend on how fatty the ribs are, how much pickled cabbage is added, and the amount of noodles.

Storage and reheating

The soup can be stored in the refrigerator for 2-3 days in a covered container. When reheating, the noodles become softer but do not completely fall apart. If you want to freeze the soup, do it without noodles and add them fresh when serving. It doesn’t keep well for more than a few days, but it rarely remains from one day to the next.

 Ingredients: pork ribs (a few pieces) 1/2 suitable celery 1 onion 1 red pepper 3 carrots 1 can of tomatoes in juice salt pepper green parsley 1/2 parsley root thyme bay leaf lovage cabbage slaw noodles

 Tags:  pork rib soup