White Bean and Smoked Rib Soup
8 servings
180 minutes
White bean and smoked rib soup is a soulful dish of Russian cuisine, infused with the aromas of a village hearth. Its history traces back to home cooking traditions where smoked ribs added depth of flavor and beans served as a source of sustenance. The soup has a rich, smoky aroma with a delicate creaminess highlighted by a vegetable base. White beans combined with juicy ribs create a rich texture, while bell peppers and tomatoes bring light sweetness and freshness. This dish perfectly warms on cold days and pairs wonderfully with rye bread and fresh herbs. Such soup not only satisfies hunger but also evokes family traditions, bringing loved ones together at the table.
1
Rinse the beans well and soak them in water for 1 hour.
- White beans: 200 g
2
Then boil the beans for 1-1.5 hours until they are soft.
- White beans: 200 g
3
Cut the ribs into small pieces and add them to the soup.
- Smoked pork ribs: 300 g
4
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Cut the medium potato and place it in the broth.
- Potato: 3 pieces
6
Chop the onion into small cubes.
- Onion: 1 head
7
Grate the carrot on a coarse grater.
- Carrot: 1 piece
8
Heat the pan and combine butter and sunflower oil.
- Butter: 50 g
- Sunflower oil: 50 ml
9
Fry the carrots and onions until golden brown.
- Carrot: 1 piece
- Onion: 1 head
10
Add grated tomatoes to the vegetable mix. Sauté for 1 minute and add to the broth.
- Tomatoes: 3 pieces
11
Chop the bell pepper into small pieces and add it to the soup. Cook for 5-7 minutes until all the vegetables are ready.
- Sweet pepper (capsicum): 100 g
12
Garnish the ready soup with herbs before serving.
- Fresh herbs: to taste
