Potato soup with pork ribs. Pork ribs soup. Video recipe for making soup with beans and pork ribs

Pork rib soup is a classic first dish that every hostess can be proud of. The ribs themselves are a versatile ingredient; they are good in soups, second courses, appetizers, and even as a standalone dish. Unfortunately, due to the high calorie content, pork ribs are not desirable as a regularly consumed dish, since they can provoke a quick set of extra pounds, it is difficult for the digestive system to constantly digest such a heavy product. But for a festive table, dishes from pork ribs will come in very handy, they do not require a long preparation, they are unusually tasty and look spectacular.

Smoked pork ribs are often used in soup recipes. They can really be cooked at home using a multicooker. To do this, cut the pork ribs into small pieces, rub with spices, garlic and salt, wrap each piece in foil. Put 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 break 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, since they contain B vitamins. Also, when they are used, muscle and bone tissue improves, and the functioning of the cardiovascular system is normalized. Therefore, a small amount of ribs not only does not harm the body, but is also very useful for humans. In order for the dish to please the stomach, you need to choose the right pork ribs in the store.

Pork ribs are of two types - cut from the chest of the animal and from the back (called the loin). All types of soups 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 processed with potassium permanganate. Fresh ribs have a delicate pink color; when pressed, the meat does not leave a trace, it is elastic and quickly returns to its original shape. Also, the ribs should not smell bad, the meat should be hard to move 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 make a delicious soup!

How to Make Pork Rib Soup - 14 Varieties

Each hostess uses her favorite recipe for cooking borscht. But when the soul and stomach require variety, it is 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
• Bulgarian pepper - 1 piece
• Garlic - 2 cloves
• Bay leaf - 2 pieces
• Vinegar - 1 tablespoon
• Sugar - 1 tablespoon
• Salt, pepper - to taste

Preparation:

Pour pork ribs with two liters of water, salt and set to cook on fire. They will be ready in an hour and a half. Pour the beets directly in the skin with water, sprinkle with a spoonful of sugar and also set to cook for about 20 minutes. Chop vegetables with strips - onions, carrots, boiled beets. Cut the potatoes into small cubes. Crumbling Bulgarian pepper and beans. In a frying pan, we make frying from onions and carrots. 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 filter the broth itself. Put the broth on the fire again, add carrots, cabbage, beans and pepper, cook until the potatoes are ready for 15-20 minutes. After 10 minutes, put in the frying and continue to cook. Next, add the beets, pork ribs, chopped garlic, lavrushka and vinegar. Bring the borschik to a boil, cook for a couple of minutes, let it brew for 30 minutes.

You can replace canned green beans. At the same time, you do not need to waste time on its heat treatment, but start it with the rest of the ingredients 10 minutes before the end of cooking the borscht.

Everyone knows that Ukrainians are very fond of pork meat. That is why a new interpretation of the Georgian national dish has appeared, but with other 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, salt, cook until the meat is cooked. At this time, we make frying from onions, carrots and tomato paste. Take out the finished meat, cut the meat off the bone, fry everything in butter. In the boiling broth, we start to cook rice, for about twenty minutes. Rice is ready - add frying, meat, crushed walnuts, garlic passed through a press and chopped fresh herbs to it. We are waiting for it to boil, cook for 5-7 minutes. Ready!

The rich vegetable soup with pork meat will become a hit of the traditional family dinner. This dish should please your loved ones.

Ingredients:

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

Preparation:

Salt the pork ribs, set to cook for an hour and a half. To the ribs you need to put one carrot and one onion for the broth. We cut the onion, mushrooms, potatoes, and also chop the greens. The ribs are ready - you need to pull them out, and put potatoes and beans in their place. Cut 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 do not need them. We start 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 release the frying into the broth. Add vegetable seasoning and herbs. Cook for a couple more minutes and you're done!

Few people do not like meat hodgepodge! It is especially important to serve salty and sour soup for a festive feast as an appetizer for 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 can
• Lemon - 1 piece

Preparation:

Boil the beef and tongue until tender in unsalted water. Cut off the meat from the ribs. Cut all meat ingredients into cubes. Cut onion, carrot, pickled cucumber in your favorite way. Cut olives and lemon into slices. In a skillet, fry the onion with carrots and cucumbers. When the onion becomes transparent, add tomato paste and cucumber pickle, simmer for a couple of minutes. Put all the meat ingredients, frying, olives, capers, lemon into the broth. The pan (it should be thick-walled, without plastic handles, preferably cast iron) with the hodgepodge is placed in the oven for 40 minutes at a temperature of 180 degrees. Thus, the hodgepodge will melt, and will absorb all the aromas and tastes.

Olives can be used instead of capers. Olives stuffed with lemon are especially good for hodgepodge. You should definitely add olive brine to the soup, so the dish will turn out to be even tastier.

For lovers of a large number of vegetables in soups, this recipe will be a real treasure. The dish turns out to be 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 Tbsp
• Broccoli - 200 grams
• Garlic - 1 clove
• Tomato paste - 2 tablespoons
• Dill and parsley greens - to taste
• Vegetable oil - for frying
• Salt, pepper - to taste

Preparation:

We cut the ribs into portioned pieces and send the salted water to boil for 1.5 hours. At this time, we cut the potatoes, onions, pepper, chop the carrots. The ribs have been boiled for an hour now - it's time to add potatoes to them. We make frying from pepper, onion and carrots. The onion has become transparent - add the tomato paste and simmer the vegetables for a couple of minutes. The potatoes are boiled, which means it's time to add frying, broccoli, canned peas to it. Bring the soup to a boil and at the very end add chopped greens and garlic passed through a press. Supik is ready!

Pork ribs soup "Good wife"

A real hostess should more often delight and surprise her beloved with new dishes. Using this recipe, you will definitely be able to cook an amazing soup for an expensive 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 butter - 2 tablespoons
• Salt, hot red pepper - to taste

Preparation:

Soak the rice for two hours. Boil the pork ribs until tender, 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 to fry until the rice absorbs all the oil and turns golden. Pour pomegranate juice into frying with rice, stir constantly. Simmer until the juice is completely evaporated. Bring the broth to a boil, add the ribs again (the 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 hostess should be able to cook. Moreover, the recipe is very simple.

Ingredients:

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

Preparation:

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

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

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, spread the ribs, frying, peas, dried thyme, bay leaf, salt, spices. Cook the soup for two hours. The meat is cooked, we take it out, remove the meat from the bone and send it back to the soup. Add vinegar, boil for just a couple of minutes and you're done.

The bacon in this dish is easily replaced by smoked meat or smoked chicken giblets - stomachs, tails. This dish can be made less greasy with ham or plain boiled sausage.

Rassolnik is a heritage of traditional Russian cuisine. It is impossible to imagine cold winter evenings without it, when you so want to get warm from a hot rich soup.

Ingredients:

• Pork ribs - 500 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Pearl 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 them to cook for 30 minutes. As soon as half an hour has gone, 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 with chopped carrots on it. The onions have become transparent - it's time to add chopped pickles and ketchup. Put out the fry for a couple of minutes. To the finished meat and potatoes, lay out the frying and barley, leave to cook for another 15 minutes. Ready!

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

The ingredients are very simple, 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 skillet until golden brown, first rub salt and pepper into them. We turn the grated carrot with a chopped white onion into frying. Put buckwheat, potatoes, ribs and frying into boiling water. Salt, add suneli hops. Cook for 30 minutes and the soup is ready!

This soup reflects traditional Chinese cuisine - light, spicy, slightly spicy and delicious. The recipe was created especially 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 the ginger cut into slices and cook for 1.5 hours. Grind the carrots, tomatoes, celery and the remaining piece of ginger with a blender, add half a liter of water and continue to grind the vegetables with a blender until smooth. Drain the broth from the ribs and pour the resulting vegetable puree, add the corn cob cut into rings, bring the soup to a boil, salt, pepper, cook for another 5-7 minutes.

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

Ingredients:

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

Preparation:

Leave the ribs to simmer in salted water for 1.5 hours. At this time, we will make frying from chopped onions and grated carrots. After the start of cooking the meat, an hour has passed, and, therefore, it is time to put the frying and tomato juice on it. Pepper the dish. 10 minutes before the meat is ready, add the processed cheese and pasta. The soup is ready.

There are a lot of options for shurpa. But it is according to this recipe that the soup is very tender, tasty and rich.

Ingredients:

• Pork ribs - 500 grams
• Potatoes - 4 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Bulgarian 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 onions to them, continue to fry for 4 minutes. Next, add the carrots cut in an arbitrary way, continue to fry everything, stirring the ingredients. The turn has come and for the chopped Bulgarian pepper, we send it to frying. We cut the potatoes and also send them to all the other ingredients. The final step is to add the tomatoes. The tomatoes are stewed for a couple of minutes, it's time to combine the frying with water. We give the resulting soup to a boil, add spices and leave to cook for 40 minutes. Add the garlic passed through a press, insist the dish. Sprinkle generously with herbs before serving.

Rarely does anyone know that there is such a soup called cabbage soup. This is a traditional Ukrainian first course with 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, salt, send to cook for two hours. At this time, we cut the onion, potatoes, celery. We take out the meat from the broth, cut into small pieces, separate the meat from the ribs from the bone. Put potatoes with celery and sauerkraut in the broth, set for 15 minutes. At this time, fry the onion until golden brown, add flour to it, mix, fry for a couple of minutes, add sour cream, simmer for a couple of minutes. The potatoes are ready - it's time to put meat and sour cream-onion frying on it. Taste for salt, add pepper. Throw in the chopped green onion and you're done.

A very healthy soup made from pork ribs. When there are a lot of fresh vegetables in the autumn season, it will become a real lifesaver for hostesses.

Ingredients:

• Smoked pork ribs - 500 grams
• Zucchini - 1 piece
• Carrots - 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 squash and pumpkin, cut into cubes. We make a fry from the chopped onion and grated carrots, and when the onion becomes transparent, add pumpkin, zucchini and chopped garlic to them, continue to simmer the vegetables until tender. Grind the tomato with a blender. Put smoked pork ribs in boiling water (if the ribs are raw, then they must first be fried until golden brown) and lentils. Leave to cook for half an hour. After 30 minutes, add stewed vegetables and mashed tomatoes into the soup. Cook for another 5-7 minutes and you're done.

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Cooking soup like this:

step by step recipe with photo

Pork ribs are a wonderful base for a fragrant broth and hearty soup with pasta and large potato wedges. Timely removal of foam will make the dish transparent, allowing you to see the delicious filling of each plate.

If there is a lot of fat on the bones, you can cut it off and use it to roast vegetables. Juicy carrots color the food in a delicate amber color, while onions give off a more meaty aroma. The indicator of meat readiness is a confident separation from the ribs.

Pork first courses are served only hot. The final chord of the culinary action will be the addition of greenery.

Ingredients

• water 3.5-4 l
• pork ribs 500 g
• potatoes 3 pcs.
• onion 1 pc.
• carrots 1 pc.
• vegetable oil 3 tbsp. l.
• pasta 1 glass
• ground pepper
• greens

Preparation

1. Rinse the ribs. Pat dry with a paper towel. Cut into portions. If the ribs have a lot of meat, remove and cut into cubes. Dip into a cooking pot. Pour cold water and put on fire. After boiling, simmer the heat and simmer for 20-30 minutes. As the foam forms, collect it with a slotted spoon and remove from the pan.

2. During this time, peel the carrots and onions. Rinse the vegetables. Dry and cut the onions into cubes, chop the carrots on a large grater. Fry both products in hot oil until soft for 8-10 minutes over low heat.

3. Peel and rinse the potatoes. Cut into small pieces. When the ribs are tender, add the potatoes to the pot. Stir and cook after boiling for 10 minutes.

4. Add the sautéed onions and carrots. Stir and bring to a boil. Cook for 8-10 minutes over low heat.

5. Fill in the pasta. Season with ground pepper and salt. After boiling, cook the pasta until tender for about 10 minutes.

6. Rinse and dry the herbs, chop finely and add to the soup 2-3 minutes before turning off the heat. Stir and taste. Add the desired spices if necessary. The pork ribs soup is ready.

Note to the hostess

1. Pork ribs are the basis of the most delicious rich broths, but they must be chosen correctly. As a rule, they buy a whole piece of undivided ribs - a log house - in the form of a narrow tape of the required length. The color of the fat is an important indicator of the quality of the meat; it should be white, without the slightest hint of yellowness. If desired, excess fat can be removed by placing it in the freezer for the time being. It is not recommended to freeze the meat, as after defrosting it will not remain as juicy. The ribs need to be thoroughly rinsed to get rid of small bone fragments.

2. One of the secrets of the amazing golden color broth, which will become an ideal base for pork ribs soup, is to pre-fry them until they are light crust. On the melted lard, you can cook vegetable frying.

3. The meat is boiled for at least an hour, carefully removing the foam, until it becomes easy to separate from the bone. Then the fire is reduced and vegetables are introduced in accordance with the proposed recipe. Rib bones can be removed by carefully removing the meat and avoiding fiber delamination.

Juicy boiled pork “asks for” hot spices, and hot dishes from pork ribs are an integral part of a family meal, especially in cold weather.

Shark steak

Yesterday at 12:14

I propose to cook such an appetizing pork ribs soup for lunch, which turns out to be very tasty and satisfying! To prepare the dressing, I use kebab ketchup, which gives the dish a light spice, and thanks to the garlic, the soup acquires a delicate aroma. Instead of ketchup, you can use tomato paste or tomatoes, but the taste will already be slightly different.

Ingredients for making pork ribs soup:

• Pork ribs 400 g
• Potatoes 3-4 pcs.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Kebab ketchup 2 tbsp
• Garlic 2 cloves
• Ground black pepper
• Bay leaf 2 pcs.
• Vegetable oil 3 tablespoons
• Water 3 l

Pork Rib Soup Recipe:

1. Rinse ribs, cut into portions and put in a saucepan. Pour cold water, bring to a boil, reduce heat and remove the resulting foam. Cook the ribs for 30-40 minutes.

2. Peel the potatoes, cut them into cubes and, when the pork ribs are already cooked, put them in the boiling broth. We continue to cook until the potatoes are ready.

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

4. When the potatoes are ready, season with salt and vegetables. Add bay leaf, black ground pepper and at the very end - chopped garlic and herbs. Let the soup simmer and turn off immediately.