Cucumber Soup with Pork Ribs
Ingredients
- 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
Preparation steps
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.
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.
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.
