Green Beans & Smoked Ribs Soup

Indulge in the comforting warmth of a hearty bowl of Green Beans & Smoked Ribs Soup. This rich and flavourful soup combines the smokiness of ribs with the vibrant freshness of green beans and a medley of aromatic vegetables. Whether you’re seeking a soul-soothing meal for a chilly day or simply want to savour a burst of flavours, this recipe is sure to satisfy your cravings.

Ingredients

1-1.3 kg (2.5-3 lbs) green beans, fresh or frozen
1 kg (2.2 lbs) smoked ribs, bone in; you can also use fresh ribs instead of smoked
1 large onion
1 red pepper
2-3 carrots
1 parsley root
1/4 celery root
2 large tomatoes
3 tbsp olive oil
3.5 l (3.7 quarts) of water, hot
2 garlic cloves
1 Tbsp fresh thyme or 1 tsp dried thyme
1 Tbsp sweet paprika
a handful of chopped parsley
4 Tbsp sour cream + more for serving
Salt to taste

Directions

Prepare the Ingredients

Wash the green beans thoroughly and trim the ends. If using fresh beans, cut them into bite-sized pieces. If using frozen beans, you can keep them as is.

Peel and finely chop the onion.

Core and dice the pepper.

Peel and dice the carrots, parsley root and celery root. Or, if you have picky eaters, grate all these root vegetables.

Peel off the skin of the tomatoes and chop the flesh.

Mince the garlic cloves.

Cut the rib rack in smaller pieces.

Make the Green Beans & Smoked Ribs Soup

In a large soup pot, heat 2-3 tablespoons of olive oil over medium-high heat.

Add the smoked ribs and sear them until they develop a rich colour on all sides. If using fresh ribs, sear them until browned.

Remove the ribs from the pot.

Add the chopped onion in the remaining fat. Sauté the onion on medium-low heat until it turns translucent.

Sprinkle the sweet paprika over the sautéed onions and stir to coat them evenly. Pour in the hot water and add the seared ribs back to the pot.

Stir in the pepper, carrots, parsley root, and celery root.

Season with salt to taste.

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until the ribs are tender.

Add the prepared green beans to the pot. If using fresh beans, they will need less cooking time than frozen ones. Simmer until the beans are soft (not mushy) but still retain their vibrant colour.

Add the chopped tomatoes, minced garlic and fresh thyme to the pot. Boil for 3-4 more minutes.

Taste the soup and adjust the seasoning as needed, adding more salt or thyme according to your preference.

In a separate bowl, combine the sour cream with a ladleful of hot soup from the pot. This process is called tempering, which prevents the sour cream from curdling.

Gradually whisk the tempered sour cream mixture back into the soup pot. Mix well to combine and turn off the heat.

Add the chopped parsley.