Thick soup
Description
Perfect for lunch. This thick soup takes quite a while to cook—about 3 hours—but actually requires only around 20 minutes of active work. The ribs simmer on their own, while you can go about your other tasks. The soup turns out very, very meaty. Why does the soup become thick? Simply because the ribs release gelatin, which naturally thickens the broth. If your soup hasn't thickened enough, just stir in a couple of tablespoons of starch at the end, and it will be just right! Follow the step-by-step photo recipe to learn how. Ladle into bowls and serve.
Instructions
- 1
Step 1
Take our ribs. Rinse thoroughly, dry, and remove any excess fat (if present). Season with salt and pepper on all sides.
- 2
Step 2
Then place the ribs in a heavy skillet with oil and sear on all sides.
- 3
Step 3
Sautéed ribs will give the soup a more beautiful dark color, as well as a unique, distinctive flavor.
- 4
Step 4
Then place the ribs on a plate and in the same skillet, sauté the onion and garlic. Next, pour in the vinegar and beer. Mix everything thoroughly. Cook for a short while, then add the ribs and pour in water until they are completely submerged. The water should barely simmer. Cook for about two hours.
- 5
Step 5
After two hours, take out our meat. It should look approximately like this. By the way, by this time we'll have already peeled and chopped the potatoes and carrots.
- 6
Step 6
Shred the meat. Discard the bones. Return the vegetables and meat to the soup, adding the necessary amount of water. Add sugar, salt, and pepper. Simmer over low heat for about 30 minutes, stirring the soup occasionally.
- 7
Step 7
Add the pitted olives at the very end and it's ready.