There's nothing quite like a steaming bowl of homemade soup to warm you up from the inside out, and this Rib and Noodle Soup is the epitome of comfort food. Rich, savory, and packed with tender pork ribs, hearty noodles, and wholesome vegetables, it's a dish that feels like a warm hug. This recipe guides you through creating a deeply flavorful broth from scratch, which is the secret to an unforgettable soup. Perfect for a chilly day or a cozy family dinner, this soup is sure to become a staple in your kitchen.
Rib and Noodle Soup.
Ingredients for Rib and Noodle Soup
- 500 g pork ribs
- 1 onion
- 1 carrot
- 2 tomatoes
- 3-4 potatoes
- 120 g lapsha (egg noodles)
- spices and seasonings for broth
- vegetable oil
- salt, black pepper, paprika, curry powder, parsley
How to Make Rib and Noodle Soup
Bring to a boil, skim off the foam with a skimmer, and simmer over low heat for about 1 hour.
Remove the ribs and cut them into individual pieces.
Sauté the onion over low heat for 10 minutes.
Place a rack of meaty pork ribs in a large pot. Add seasonings and spices for the broth: a small onion with its skin, a couple of garlic cloves, and a bunch of parsley (stems and roots included). Add 2-3 bay leaves and a teaspoon of black peppercorns. Pour in one and a half liters of cold water. Salt to taste.
Bring to a boil, skim off any foam with a skimmer, and simmer over low heat for about 1 hour with the lid slightly ajar. The cooking time depends on the age of the pork; it may take longer. The meat should be tender enough to easily fall off the bone.
Strain the broth. Remove the ribs and cut them into individual pieces.
Prepare the vegetable base for the soup. Finely chop a large onion. Heat two tablespoons of neutral vegetable oil in a frying pan and add the chopped onion. Sauté over low heat for 10 minutes until the onion is soft and translucent.
Add the grated carrot to the pan with the onion.
Dice the peeled tomatoes.
Simmer the vegetable base over low heat for 15 minutes.
Peel the carrot and grate it on a fine grater. Add the grated carrot to the pan with the onion.
Blanch the tomatoes in boiling water, then cool them in ice water and peel off the skin. Dice the peeled tomatoes. Add the diced tomatoes to the pan after the carrots.
Sprinkle in a teaspoon of curry powder, a teaspoon of sweet paprika, and half a teaspoon of ground black pepper. Simmer the vegetable base over low heat for 15 minutes.
Put the diced potatoes into the pot.
Pour in the strained broth.
Add the noodles and ribs to the boiling soup.
Assemble the soup. Peel the potatoes and cut them into large cubes. Place the diced potatoes in the pot.
Pour in the strained broth. Bring to a boil.
Add the lapsha (a type of egg noodle) and ribs to the boiling soup. Lapsha takes longer to cook than spaghetti and will be ready along with the potatoes in about 15 minutes.
Finally, add the simmered vegetables – the soup base.
Ladle the rib and noodle soup into bowls.
Ladle the rib and noodle soup into bowls. Garnish with finely chopped parsley and ground black pepper. Serve hot.
And there you have it – a beautiful, aromatic Rib and Noodle Soup ready to be enjoyed. This dish is wonderfully versatile; feel free to serve it with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor. It's a meal that not only nourishes the body but also warms the soul. We hope you love making this comforting soup as much as we do. Don't forget to share your creations and let us know how it turned out!
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