How long to cook pork ribs. How long to cook pork ribs for different dishes? Secrets of cooking ribs

1. Place water on the burner to cook the meat. Rinse the ribs - they almost always have small fragments of bones; skin, if any, cut off. Divide a large piece of brisket into pieces of 2-3 ribs.
2. When the water boils, add the pork and pepper. Be sure to cook, covered, for about 40 minutes, at a low simmer.
3. Throw in the bay leaf, add salt, and boil the meat until almost completely soft, that is, about another 20-40 minutes. And let it stand on the switched off burner for 10-12 minutes.
4. When the removed meat has cooled, cut one rib at a time.
5. You can bake ribs in two ways: either under the grill, or at top-bottom mode and a temperature of 250°.
6. Place foil on a baking sheet so you don’t have to wash it for a long time, and install a wire rack.
   Coat each rib with the prepared sauce and place on the side of the grill. Place under the grill or in the middle of the oven at a different setting.
7. The total baking time is about 20 minutes. The meat will be tastier if you brush it with the same sauce 1-2 times during the baking process. When grilling, turn the ribs halfway through.
8. Any side dish goes with ribs, as do any tasty pickles.
9. You can use other sauce compositions for coating, for example: a teaspoon of honey and mustard, plus 2 tbsp. spoons of water, or mix half a teaspoon of honey with 2 tbsp. tablespoons of soy sauce and 1 teaspoon of starch, or combine an equal amount of mayonnaise and sour cream. And there are many such options.
10. And the broth, if you are not going to cook soup right now, is worth

Prime rib broth is a delicious and nutritious dish, and most importantly, it is low in calories. Of course, for the broth to turn out exactly like this, it must be prepared correctly. The recipe for making rib broth is simple, but the process requires a little more attention. My daughter is a big fan of this broth in my family. He pours the broth into a large mug, grabs a handful of crackers and heads to the computer. And the meat on the ribs goes to my husband and son - they love to gnaw the meat from the bones. I tell you how to make rib broth tasty and aromatic.
1. Wash the ribs, trim off excess fat and cut into small pieces.
2. Pour water into a saucepan, place the ribs in it and set to cook over high heat. Do not cover the pan with a lid!!!
3. The most important thing is not to miss the moment of boiling and immediately reduce the heat to a minimum! When foam begins to appear on the surface, skim it off with a slotted spoon.
4. When the foam stops appearing, add salt and half a peeled onion and carrot to the broth.
5. Close the pan with a lid and cook the broth for an hour and a half until the meat is cooked. The meat should easily fall away from the bone.
6. Finely chop the remaining vegetables and lightly fry in vegetable or butter.
7. We take out the onions and carrots from the broth - we won’t need them. Add fried onions and carrots to the prepared broth and let it simmer for 3-4 minutes.
8. Taste the prepared broth and add salt if necessary. When serving, sprinkle with fresh herbs.
May everything work out for you and bon appetit!

Ingredients

• Ribs - 0.5 Kilograms
• Water - 2 - 2.5 Liters
• Onion - 1 piece
• Carrot - 1 piece
• Salt - 1 teaspoon (to taste)
• Dill, parsley - 50 grams

Main ingredients:
Meat, Offal, Ribs

Note:
Here is a simple recipe for making our all favorite culinary product - Ribs Broth. If you still have questions, feel free to contact the author for advice. Also, if you know how to make Ribs Broth even tastier, write your recommendations in the comments section. Any visitor to our site can add their own photo of the resulting masterpiece. We hope the preparation brought you joy, and the resulting dish surprised your loved ones.

Description:
A tasty and rich broth can be both an independent dish and the basis for other soups. It's easy and simple to prepare, you just need to pay a little attention.

Number of servings:
6

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

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Pork ribs are considered a delicacy. They can be served both for a holiday and as an everyday dish. You can cook them in different ways: stew, fry, smoke, bake. Broth is often prepared from this product; it turns out incredibly rich and aromatic. No matter how you prepare them, they will still turn out delicious.

How to choose ribs?

Pork ribs are the top part of the brisket, which consists of a muscle layer, the ribs themselves and a small layer of fat. This product is often used as a base for preparing various soups. To make the finished dish truly tasty and nutritious, you need to choose the right pork ribs.

• The meat must have a pink-red color and must be fresh; you should not buy a weathered product. It is better to eat the meat of a young animal. It is distinguished by a soft pink color and a thin layer of fatty tissue. For the first course, ribs with a thin layer of meat are suitable; for the second, the layer should be fattier.
• Before purchasing meat, press it with your finger. If the hole formed after pressing returns to its original position, it is fresh meat. Otherwise, it's not worth the risk.
• Smell a piece of pork. Fresh meat has a pleasant aroma with slightly sweet notes. If you smell an unpleasant smell of rot or ammonia, you should not buy such meat.
• Choose ribs with the least amount of fatty tissue. Otherwise, the prepared dish will turn out very greasy.

Cooking time

Before cooking, it is necessary to cut the product into pieces of three or four ribs, this will reduce the cooking time. Many people use smoked pork ribs to make soup. They cook in 15 to 30 minutes. Fresh ribs used as a base for borscht, for example, take longer to cook - approximately 50-60 minutes. Before cooking, frozen pork ribs must be thawed.

How to cook correctly?

Fresh

Like any meat, pork ribs must be prepared before cooking: rinsed and removed excess fat. If the first course is being prepared, the ribs are placed in cold water; if the second course is being prepared, the ribs are placed in boiling water. We fill the pan with water so that the ribs float freely in it. Add the product and bring to a boil. Within five to seven minutes, a film will form on the broth; it must be removed.

Reduce heat to low and cover the pan with a lid. Cook for 50 minutes. Then add salt to taste and cook for another five minutes.

Smoked

It will take much less time to cook smoked pork ribs, because this product is almost ready to eat. We wash the cut smoked ribs and put them in boiling water. The most common mistake housewives make is to cook smoked ribs for as long as raw ones. In fact, this product takes no more than thirty minutes to prepare.

If you cook longer, the meat will boil over and turn out loose and tasteless, or rather, completely tasteless. Salt is added five minutes before cooking.

Recipes

To see how easy it is to boil pork ribs, try the following simple and delicious recipes.

Ribs in marinade

To prepare boiled ribs in the marinade, we will need about one kilogram of bones. Let's prepare the marinade first. Cut the onion into thin rings and the lemon into cubes. Mix with onions and place in a saucepan. Add four cloves of garlic, salt, pepper, bay leaf, cloves and fill everything with 1.5 liters of water. Bring to a boil.

Cutting the pork ribs: separate each one from each other. We wash the resulting pieces and dry them with a paper towel. Place the ribs in a pan with boiling marinade. Cover with a lid, reduce heat to low and cook for one hour.

Boiled pork ribs prepared in this way are very tender and soft. The meat literally melts in your mouth and easily falls off the bone.

Cheese soup

Of course, we all know how wonderful pea soup is made with smoked ribs. Try making cheese soup with smoked pork ribs. The taste will be no worse than pea.

We divide the smoked ribs into bones and wash them. Place them in a saucepan and fill with water. Bring to a boil, remove the film and cover with a lid. Reduce heat to low and cook for thirty minutes.

Let's do the vegetables. Peel the potatoes and cut into medium cubes. Place it in the pan with the ribs about fifteen minutes before it’s ready. Finely chop the onion and grate the carrots on a fine grater. Fry together with onions in a frying pan.

Five minutes before the ribs are ready, add the fried onions and carrots to the pan. Cut the cheese into small cubes and place it in a saucepan. Stir our soup until the cheese dissolves. Then add salt and pepper to taste. Finely chop the greens and sprinkle each serving with it before serving the soup.

To learn how to make potato soup with smoked pork ribs, watch the video below.

Bake pork ribs in the oven on a baking sheet at a baking temperature of 180 degrees, and on a high grill for 15-20 minutes. Bake pork ribs in a sleeve in the oven at a temperature of 200 degrees. Bake pork ribs in a slow cooker.

How to simply bake pork ribs

Divide the ribs, add salt, soak in the marinade for 1-5 hours, place on a wire rack and grill for 15-20 minutes until golden brown. If there is no grill, then at a temperature of 220 degrees for 25-30 minutes. Place a baking tray down to drain the fat. It is ideal to coat potatoes cut into slices with the remaining marinade and bake on the same side next to the ribs.

How to bake pork ribs

Ingredients
Pork ribs - 1 kilogram
Onions - 3 heads
Dill or parsley - 1 bunch
Black peppercorns - teaspoon
Butter - 1 tablespoon

How to bake pork ribs in the oven
Peel the onion and cut into half rings, place in a saucepan (bowl) and add spices, salt and herbs. Place the ribs, mix well with your hands (so that the onion releases juice), put under pressure (a smaller pan with water will do). Marinate the ribs for 3 hours.
Grease a baking sheet with butter, place the ribs and pour the marinade on top. Place the baking sheet with pork ribs in the oven preheated to 180 degrees for 30 minutes.
Place the pan in the oven and keep on high heat until the marinade has almost evaporated. After this, reduce the heat and cook the ribs until done.

Fun facts about pork ribs

Marinades for roasting ribs

For 1 kilogram of pork ribs

1. Honey marinade: liquid honey (5 tablespoons), soy sauce (5 tablespoons), sunflower oil (5 tablespoons), salt (2 teaspoons), black pepper to taste. - Marinate for 5-6 hours.

2. Honey-spicy marinade: liquid honey (5 tablespoons), garlic (4 cloves), paprika (1 teaspoon), turmeric (1 teaspoon), dry mustard (1 teaspoon), cinnamon (2 pieces), coriander (1 teaspoon), salt (2 teaspoons), water (half a glass). - Marinate for 3-4 hours.

3. Orange-soy marinade: oranges (2 pieces), honey (2 tablespoons), half a lemon, soy sauce (1/5 cup), salt (2 teaspoons) and pepper (2 teaspoons).

4. Mustard - mustard 70%, sweet soy sauce 15%, teriyaki sauce 15%. - Marinate for 1 hour.

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
• Tomato paste - 2 tablespoons
• 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.