Hearty Pork Rib Soup with Vegetables and Herbs

bowl of pork rib soup showing the ribs and the white beans on a grey kitchen cloth with a spoon beside it.

4.75 from 4 votes

Hearty Pork Rib Soup with Vegetables and Herbs

Learn how to make a hearty pork rib soup with beans, vegetables, and fresh herbs. A comforting European-style soup - rich, filling, and perfect for cold days.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Soup

Cuisine: Romanian

Servings: servings

Calories: 437kcal

Author: Adina

Equipment

Large soup pot
Small saucepan
Whisk

Ingredients

1 ¼ cups dried white beans
1 lbs pork ribs Note 1
3.5 oz celeriac Note 2
2 large carrots
1 large onion
1 red bell pepper
1-2 teaspoons vegetable stock powder or a cube to taste, Note 3
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar or fresh tarragon + 2-3 tablespoons vinegar, to taste
OR if not using tarragon
fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar to taste
fine sea salt and ground black pepper

US - EU

Instructions

Soak the beans: Rinse the dry white beans and place them in a large bowl. Cover with water and leave to soak overnight.
1 ¼ cups dried white beans
Cook beans and ribs: Drain the beans and put them in a pot with the smoked ribs, cut into smaller pieces. Cover with about 10 ½ cups/ 2 ½ liters of water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the beans are nearly tender. Adjust cooking time depending on the size and age of the beans.
beans + 1 lbs pork ribs
Add vegetables: While the beans cook, chop all the vegetables. Add them to the pot and continue cooking for another 30 minutes, or until the beans and vegetables are soft. Add vegetable stock powder or cubes to taste.
3.5 oz celeriac + 2 large carrots + 1 large onion + 1 red bell pepper + 1-2 teaspoons vegetable stock powder
Thicken with a roux: Heat oil in a small pot and stir in the flour, cooking for about 1 minute. Add the tomato paste and stir well. Take a ladle of hot soup from the pot, avoiding beans and vegetables, and slowly pour it over the flour mixture while whisking constantly. Once smooth, add one or two more ladles, whisking continuously. When the mixture is pourable, gradually pour it back into the soup, whisking to prevent lumps.
2 tablespoons vegetable oil + 2 tablespoons all-purpose flour + 2 tablespoons tomato paste
Simmer the soup for another 5 minutes. Chop the herbs you are using and add fresh lovage, celery leaves, or parsley after cooking. For a tangy flavor, stir in 2–3 tablespoons of vinegar.
fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar + fine sea salt and ground black pepper
Texture: If you like a creamier consistency, mash a few beans directly in the pot before serving. For a lighter version, add more broth and vegetables.
If using pickled tarragon, chop it finely and add 2–3 tablespoons of the pickling vinegar (Note 4). Adjust seasoning with salt and pepper.
1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar
Serve the pork rib soup hot with bread and raw red onions (Note 5).

Notes

Ribs: Spare ribs or baby back ribs both work perfectly. Smoked ribs add extra flavor, but it’s not necessary. Larger, meatier ribs are also fine.
Celery: You can use 2–3 celery stalks instead of celeriac, though celeriac is traditional for this type of soup. If available, you can also add one small parsley root, diced into small cubes.
Stock cube: My grandmother always used Vegeta; I prefer an organic vegetable stock powder. Any brand you like will work just fine.
Pickled tarragon: Strip the leaves from washed and dried tarragon. Pack them into small jars and cover completely with vinegar. Store in a cool place or cellar for up to a year. Once opened, keep the jar in the fridge.
Red onions to serve with the soup: Slice the red onions, sprinkle with salt, and cover lightly with sunflower oil (not olive oil). Let them sit for 20–30 minutes before serving alongside the pork rib soup.

Nutrition