Composition / ingredients
Cooking method
Rinse pork ribs thoroughly in cold running water and wipe dry with paper towels. Then place the ribs in a bowl and sprinkle with spices - salt and freshly ground black pepper. Mix the pork ribs well so that the spices evenly cover the pieces of meat. Leave the meat in this form for a while (about 10-15 minutes) in order for salt and black pepper to soak into the ribs.
After the ribs are slightly marinated in spices, transfer them to a large saucepan with a thick bottom or a cauldron. At the bottom, you first need to pour a little vegetable oil. Put the pork pan on the stove and turn on the minimum heat. Simmer pork ribs, cover the pan with a lid.
Rinse potatoes thoroughly without peeling. Cut into rather large pieces.
Peel carrots, rinse and cut into large pieces.
Peel the onion, rinse and cut into half rings.
The celery stalks are also washed and cut into pieces equal to about 1 centimeter thick.
Peel garlic, rinse and pass through a special press.
Put all chopped and chopped vegetables in a large saucepan with pork ribs. Fill with water. Mix it up. Simmer the meat and vegetables over low heat for about 3 hours or until the ribs and vegetables are soft. The time may vary depending on the type of meat and the size of vegetables.
After the pork ribs and vegetables have become soft and enough juice has been released, remove the pan from the heat. Pour the resulting broth into another container and mix it with slightly warmed cream. Then return the broth with cream back to the pan with pork ribs and stewed vegetables. Cover the pan with a lid and cook the mixture over moderate heat for 20-30 minutes until the broth and cream are warmed up.
The finished dish can optionally be sprinkled with fresh chopped herbs and served with a fresh baguette. Very tasty!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pork ribs - 321 kcal/100g
- Celery stalk - 12 kcal/100g
