Cucumber soup with ribs. A distinctive flavor and very filling
Cucumber soup with ribs is a true classic of Polish cuisine, updated and even more aromatic. The addition of meat adds more flavor and makes it filling, while remaining light and pleasantly refreshing. It's the perfect choice for spring dinners.
Ingredients
- 3 pork ribs,
- large carrot,
- 4-5 potatoes,
- 2 tablespoons of rice,
- a tablespoon of wheat flour,
- 3 tablespoons of 18% cream (sour),
- 8 pickled cucumbers,
- salt and pepper to taste,
- a large spoon of chopped greens (dill or parsley).
Wash the ribs, place them in a pot, add 3 liters of water, and simmer for about 45 minutes.
Peel the potatoes and cut them into medium-sized cubes. Peel and grate the carrots using a large grater. Add both vegetables to the ribs. Cook for about 15 minutes, until the potatoes are tender.
Grate the pickled cucumbers using a large-hole grater. Add them to the pot. Add the rice as well. Season with salt and pepper to taste. Cook for another 20 minutes over moderate heat.
Just before the end of cooking, whisk together the flour and cream (making sure there are no lumps). Temper them with a spoonful of warm soup. Then pour into the pot and whisk until smooth.
Add chopped greens to the cucumber soup with ribs, stir and serve in deep bowls while hot.
