Pork Rib Soup ('Rippcheneintopf')
Pork Rib Soup ('Rippcheneintopf')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For the broth:
- 2 lb (900 g) spareribs, cut apart
- 1 inch knob of ginger, thinly sliced
- 1 leek, white and light green part only, sliced into 4-inch pieces
- 1 medium-sized white onion, peeled and halved
- 3 savory sprigs
- 1 rosemary sprig
- 3 allspice berries
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp sugar
- 1 tsp salt
- 8 cup (1.9 liters) water
- For the vegetables:
- 12 oz (350 g) new potatoes
- 9 oz (250 g) green beans, trimmed, about 2-3 cups
- 6 medium-sized carrots, peeled and cut into bite-sized pieces, about 2 cups
- salt
- For seasoning the soup:
- 1/2 tsp white wine vinegar
- salt, to taste
Instructions
- 1
Prepare the broth:
- 2
In a large pot, heat plenty of water until it is heavily boiling. Blanch the spareribs in the boiling water for 2-3 minutes to remove excess scum. Drain and set them aside.
- 3
Put all the broth ingredients inside a large pot or pressure cooker. If the water doesn't cover all the ribs completely, add some more so that they are fully submerged. Bring the water to a boil, then turn down the heat to the lowest setting and let the broth simmer, covered, over the lowest possible heat for 45 minutes until the ribs are fall-off-the-bone tender. Skim off any scum that might rise to the top and add some more water if necessary to keep the ribs fully submerged. If using a pressure cooker, cook the ribs on the high-pressure setting for 15 minutes and then let the pressure release naturally.
- 4
Strain your finished broth through a fine-mesh sieve or cheesecloth. Set the ribs aside and discard the rest of the broth ingredients.
- 5
Cook your vegetables:
- 6
It's best to cook your vegetables while your broth is simmering.
- 7
Place the potatoes skin-on inside a medium-sized cooking pot and cover them fully with cold water. Add plenty of salt to the cooking water and bring it to a boil. Boil your potatoes for 15 minutes or until tender. Pierce them with a sharp paring knife to test for doneness. If they easily slide off the knife and you can't feel any resistance they are done. Set the potatoes aside and let them cool slightly. Peel them using a sharp paring knife while still warm and cut them into 1/2-inch cubes.
- 8
Bring plenty of water to a boil in a large stockpot. Season liberally with salt and blanch the green beans for about 4-5 minutes or to your preference. Immediately after blanching, shock them in ice water. Blanch your carrots in the same pot for about 3-4 minutes or to your preference. Take them out and shock them in ice water as well. Drain your vegetables and set them aside.
- 9
Assemble the soup:
- 10
Heat up your strained broth so that it is lightly simmering and add in the ribs, potatoes, carrots, and beans. Add the white wine vinegar and season the soup to taste with salt. Be generous with the salt as the potatoes will soak up some of it. You've added the right amount of salt once the broth changes from tasting bitter and grassy to sweet and savory.