Wednesday, October 6, 2010

Thick soup with sweetcorn

  • 3 young corncobs
  • 250g. smoked pork ribs
  • 1-2 tbsp. vinegar
  • 1 teaspoon salt
  • peppercorns
  • caraway seeds
  • marjoram
  • 1 bayleaf
  • 2 onions and 2 cloves of garlic
  • 200g. potatoes
  • 1dl. milk
  • 2 tbsp. lard
Put the following into 1l. cold water: 1 teaspoon of salt, a few peppercorns, a bayleaf, a pinch of varaway seeds and of marjoram, a peeled and halved onion and peeled cloves of garlic. Water with spices should be cooked 10-15 minutes and then cooled. 

Wash pork ribs well, cut into pieces and put into the cold marinade to stand overnight. Fry chopped onion in lard the following day, add ribs from the marinade. Peel and dice potatoes, husk and crush sweetcorn, add everything to onion and ribs and cook slowly for a while. Pour in milk and strained marinade and simmer until all is tender.



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