Carrots Potatoes And Pork Ribs Soup Recipes

PORK-AND-CABBAGE SOUP

Pork-and-Cabbage Soup image

Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h15m

Number Of Ingredients 11

Ingredients

6 ounces bacon, chopped
3 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds, then washed well and drained (1 cup)
4 pounds pork spareribs, cut crosswise into 4 sections
3 carrots, peeled and cut into 1/4-inch rounds (1 1/2 cups)
1/2 small Savoy cabbage, cored and cut into 1-inch pieces (3 cups)
1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
1 small onion, halved and thinly sliced lengthwise (1 cup)
2 cups sauerkraut, drained
2 tablespoons caraway seeds
Kosher salt and freshly ground pepper
Fresh dill, sour cream, seeded rye bread, and salted butter, for serving

Steps:

In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.

COUNTRY RIBS DINNER

Country Ribs Dinner image

Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne. -Rose Ingall, Manistee, Michigan

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
8 small red potatoes (about 1 pound), halved
4 medium carrots, cut into 1-inch pieces
3 celery ribs, cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3/4 cup water
1 garlic clove, crushed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

Nutrition Facts : Calories 528 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1016mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 43g protein.

CARROT & POTATO SOUP

Carrot & Potato Soup image

Make and share this Carrot & Potato Soup recipe from Food.com.

Provided by Tebo3759

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

Saute onions& garlic in margarine until tender.
Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
Discard bay leaf and puree soup.
Season with salt& pepper.