Cucumber soup with ribs: The heart and soul of cooking
Cucumber soup is an absolute classic of European cuisine, cherished in homes for many generations. Prepared with ribs and homemade pickles, it tastes the best. This recipe has been in my family for generations and tastes precisely how homemade soup should taste.
Cucumber soup is a true icon of East European cuisine and has been gaining popularity on our tables for years. Some grandmothers prepared it in large pots, and we enjoyed the unique flavor and homely warmth emanating from the kitchen.
Cucumber soup with ribs
Although everyone has their favorite additions, many agree that cucumber soup tastes best when cooked with ribs. The meat adds depth to the soup's flavor, making it even more filling.
This recipe has been passed down through my family for generations. With it, you will prepare a soup that will delight your loved ones and bring back memories of family dinners. It's best to use homemade cucumber puree from a jar or simply grate homemade pickles.
Do you want to char an onion but have an induction cooktop? Sear it on a maximally heated Teflon or cast iron skillet, or place it in an oven preheated to 390-430°F until it starts to brown.
Ingredients:
Broth:
- 14 oz pork ribs
- 4 allspice berries
- 2 bay leaves
- 1 small celery root
- 2 carrots
- 1 parsley root
- 3 garlic cloves
- 1 charred onion
- About 2 quarts water
- ¾ tablespoon salt
- ½ teaspoon pepper
Additionally:
- 3 medium potatoes
- 10 oz cucumber puree
- 1 oz butter
- 1 onion
- 3.5 oz 18% sour cream
- 1 egg yolk
- ½ cup chopped fresh dill
Preparation:
Step 1. Place the pork ribs, divided into smaller pieces, in a large pot. Add the allspice berries, bay leaves, peeled celery root, carrots, parsley root, garlic cloves without skin, and charred onion. Add salt and pepper, and pour in water. Cook for an hour.
Step 2. Peel and dice the potatoes. Remove the ribs and vegetables from the broth and add the diced potatoes to the pot.
Step 3. Heat the butter in a pan and add the finely diced onion. When it becomes translucent, add the cucumber puree or grated cucumbers and sauté.
Step 4. Add the cucumbers to the broth with the potatoes. Grate the carrots, parsley root, and celery root with a coarse grater, add them to the soup, and bring to a boil.
Step 5. Add the egg yolk and a ladle of hot broth to the sour cream, mix, and pour into the pot. This tempering prevents the sour cream from curdling.
Step 6. Add the chopped dill and mix. Serve the soup into bowls and add pieces of the previously cooked meat from the ribs. Enjoy your meal!
