Sorrel soup with pork ribs

    50 min

    Sorrel is absolutely lovely in soups and is perfectly complimented by the salty and succulent pork ribs in this recipe. Enjoy with some crusty bread.

    3 people made this

    Serves: 6 

    • 2L water
    • 300g pork ribs
    • 300g fresh sorrel
    • 235ml single cream
    • salt and pepper, to taste
    • stock granules, to taste
    • Maggi®, to taste
    • 4 hard boiled eggs

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Bring the 2L water to a simmer in a large saucepan. Cut the ribs into strips then add to the saucepan and cook for 30 minutes. Skim off any scum.
    2. Rinse and chop sorrel and add to the pot. Cook for 5 minutes then stir in cream and seasoning.
    3. Peel and dice the eggs then add to the pot. Serve in warm bowls.

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