This is my family version of Russian Soup. I grow up taking this soup a lot of time. I know I know… this is not what a Russian Soup should be, but I am just so get used to the name and the taste of it that whenever people said Russian Soup, I just think of my family version’s. Well, regardless of what it is called, the soup is very good especially for cold days that’s coming up. The peppery taste will warm up your stomach, and potatoes and carrots adds comfy homey touch to the soup.
Khern’s Russian Soup Recipe
1 1/2 lbs spareribs, cut into 2-inch pieces
1/2 yellow onion– finely chopped
1 tbsp white peppercorn– crushed using back of a knife
4 medium yellow potatoes– peeled, cut into big chucks
2 carrots– peeled, cut into big chucks
1 1/2 gallon water
- Add water, yellow onion and crushed peppercorn in a big pot and bring to a boil.
- While waiting for the water to boil, prepare spareribs: add water in a different pot and bring to a boil. Add ribs and blanch. Remove from heat. Discard the water and rinse ribs under running water to remove any bloody impurities.
- When the water in big pot is boiling, add blanched ribs. Cover and cook on high heat for 15-20 minutes. Turn heat down to medium, continue to cook for 1.5 hours.
- Add potatoes and carrots to the soup, cover then turn heat back to high and let it boil again. Then turn down to medium heat and cook for another hour. Add salt to taste before serving.