Cucumber Soup with Pork Ribs

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Cucumber Soup with Pork Ribs
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
For the broth
700 grams mild, cured Pork ribs
150 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 bay leaf
5 peppercorns
For the cucumber soup
800 grams Braised Cucumbers
60 grams onions
40 grams butter
1 tsp sugar
20 grams Pastry flour
700 milliliters Ribs broth
200 milliliters Whipped cream
1 Tbsp finely chopped Dill
salt
peppers
In addition
100 grams day-old white bread
30 grams butter
salt
How healthy are the main ingredients?
Whipped creamwhite breadonionsugarDillsalt

Preparation steps

1.

For the broth: rinse ribs under cold running water. Rinse soup vegetables and chop coarsely. Place ribs, vegetables, bay leaf and peppercorns into a pot with plenty of water and and cook for about 1 hour or until ribs are soft. Remove meat from broth and strain broth through a sieve.

2.

For the soup: peel cucumbers, halve lengthwise, scrape out seeds and cut cucumber into thin slices. Peel onion and chop finely. Melt butter in a saucepan, saute onion until translucent. Sprinkle with sugar and let caramelize slightly. Add cucumber, saute briefly and sprinkle with flour. Add broth, stirring, to the cucumbers. Bring broth to a boil,  reduce heat and simmer for 10 minutes on low heat. Add cream and season with salt and pepper. Loosen meat from bones, cut into small cubes and add to the soup. Sprinkle with dill.

3.

Prepare croutons. Cut off white bread's crusts and cut into approximately 1/2 cm (approximately 0.2 inch) cubes. Melt butter in a pan and toast bread cubes until golden brown, season with salt. Pour soup into warmed bowls, sprinkle with croutons and serve.

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