8 Serves
160 Mins
Cut the pork ribs into large pieces and place them in a large stock pot filled with 5 liters of water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
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NorwegianVitamin E
1 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
121 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
1203 mg / 4,700 mgSodium
210 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
5 g / 28 gSugar
14 g / 50 gSaturated Fat
4 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Add the bay leaves and salt to the pot. Reduce the heat to a simmer and cook for 1 hour until the pork is tender and falling off the bone.
If using dried beans, add them now. Bring the pot back to a boil, then reduce heat and simmer for 20 minutes.
Add the carrots, onions, garlic, and pepper. Stir well, then add the chillies if using. Cook for 15 minutes.
Stir in the beetroot and cook for 10 minutes, then add the potatoes and cook for another 15 minutes.
Stir in the tomato purée and canned beans. Bring to a boil, then add the cabbage and cook for 5 minutes. Add more cabbage and cook for 5 minutes more.
Season to taste, garnish with fresh parsley and dill, and let the soup stand for 5 minutes before serving with sour cream.
36
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Jamaican
Croatian