Who, since childhood, is not familiar with the aroma of delicious sweet buns that were often baked on weekends for tea? Light, airy, extraordinarily tender and really delicious - try to cook them, and you are guaranteed to plunge into pleasant memories of the past. But before you start the process and bake yeast dough buns yourself, you should familiarize yourself with the peculiarities of making butter dough. Since it is based on yeast, you need to be very careful and follow all the conditions - this product is quite capricious. But do not be alarmed: you will not be required to have any supernatural abilities, and everything is much simpler than it might seem at first glance.

1. Be sure to pay attention to the products: they must all be fresh, and only premium flour. The process of raising the dough and the taste of finished products directly depend on this.
2. Naturally, the flour should be dry and sifted; ideally, pass it through a sieve more than once. Firstly, you will be able to avoid the formation of lumps and debris, and secondly, you will make the dough more airy and, thirdly, it will rise much easier.
3. If you are faced with a choice of which yeast to take, give preference to live yeast. Dry ones, of course, are easier to use and rise faster, but it is the live ones that give the baked goods extraordinary airiness and splendor.
4. If you change the amount of sugar, do not forget to change the amount of added salt: everything should be proportional. But do not reduce the sugar too much, as this can negatively affect the raising of the dough.
5. Yeast dough loves warmth and does not like temperature extremes and drafts - do not forget this. To create the desired climate, you can place it in a saucepan with warm water or in an oven preheated to warmth.
6. To avoid scorching the buns, cover them with foil on top. Remember that the matte side lets heat through, while the shiny side reflects. Place a container of water on the bottom of the oven to prevent baking from underneath.
7. If you are making buns with a filling, then there are different options for adding it: stir in the dough or lay it on top and then roll it into a roll - it all depends on your personal preferences. It also tastes good if the buns are coated.
8. And, of course, you only need to start cooking in a good mood. Experienced housewives say that yeast dough senses and responds to vibrations emanating from you.

Lush and airy yeast dough buns

Buns made with the addition of butter dough are incredibly airy, tender and light, like fluff. Making them is very simple, and the cost of the final result is very small: the simplest budget ingredients are used. At the same time, the result is simply incredibly tasty.

The main rule is to strictly follow the recipe and not exclude from it the time when the dough needs to be infused. It is thanks to this that the buns are so airy. Therefore, set aside sufficient time to prepare them. The aging time of the dough itself is about 2 hours. Leave the custard for 6 hours, so figure out in advance when you'd better start cooking.

Needed for choux pastry:

• water - 200 ml;
• flour - 40 gr.

It will be needed for the test:

• flour - 600 gr.;
• sugar - 200 gr.;
• melted butter - 50 gr.;
• fresh yeast - 15 gr.;
• milk - 250 ml;
• chicken egg - 1 pc .;
• salt - 1 tsp.

Needed for lubrication:

• chicken egg - 1 pc .;
• milk tastes.

Steps of preparation.

1. You need to start by making choux pastry. To do this, combine water and flour in a saucepan and put on fire. Continuously stirring, bring the mixture to thicken. Then cover with cling film and refrigerate for 6 hours.

2. To make bun dough, put yeast in a bowl and cover with milk. Then add the egg, pre-melted butter and stir everything well. Next, add sugar to the mixture and mix thoroughly again.

3. Then sift flour and salt directly into the resulting substance. Passing through a sieve is necessary: \u200b\u200bthis way you saturate the flour with oxygen, which means that the baked goods will turn out to be more airy. Knead the dough with a spoon or spatula.

4. Now you need to take out the choux pastry and add it to the one you just kneaded. Stir. First, it is better to do it the same way with the help of auxiliary objects, and then with your hands. Knead the dough for 10 minutes. Then roll into a ball, cover with cling film or a lid and leave on the table for 1 hour to rise.

5. After an hour, manually remember the dough again, then divide it into 2 halves. Cut each of them into 3 more parts. Mash all the resulting pieces with your hands, cover with cling film, napkin or towel and leave to brew for about 15 minutes.

6. After a quarter of an hour, take a piece of dough (it should be in the shape of a ball) and roll it into a medium-sized oval with a rolling pin. Take the top edge of the oval and pull it towards the middle, pressing your fingers into the center of the oval. Do the same with the bottom. You should end up with something like a rectangle. Now take the third edge of the future bun, which you have not yet touched, and wrap it in the same way towards the center, pressing down with your hands, and then roll the resulting structure into a tube. Repeat with the entire test.

7. Place the pieces at a short distance from each other in a baking tray lined with baking paper, cover with cling film, a towel or napkin and leave for 30 minutes. You need to lay out future buns close to each other with the seams down.

8. In a separate bowl, beat the egg and milk with a fork. After half an hour, generously brush each bun with this mixture using a pastry brush to make them beautiful and shiny.

Bake buns at 180 degrees for 25-30 minutes.

If you've always wondered how sweet poppy seed snail buns are made, try this recipe. Believe me, everything is very simple, and even a beginner in the kitchen can handle cooking. At the same time, the buns are porous, airy and light. The main thing is not to overdo it with flour, otherwise the baking will be like a brick.

First of all, you need to knead the dough - this is the name of the workpiece obtained from flour, yeast and water. And already on its basis you need to make dough. Keep in mind that the dough needs to be infused, so start preparing a sweet dessert in advance. The amount of sugar offered in a recipe can be reduced depending on how sweet your baked goods are.

It will be needed for the test:

• flour - 600 gr.;
• butter - 100 gr. (can be replaced with margarine);
• warm milk - 1.5 tbsp.;
• sugar - 0.5 tbsp.;
• dry yeast - 1.5 tbsp. l .;
• salt - 0.5 tsp;
• vanillin - ¼ tsp;
• chicken egg - 2 pcs.

It will be needed for the filling:

• butter - 40 gr.;
• poppy - 20 gr.;
• sugar - 2-3 tbsp. l.

Needed for lubrication:

• chicken egg.

Steps of preparation.

1. In warm milk add yeast, 1 tablespoon of sugar and mix well. Then add 4-5 tablespoons of pre-sifted flour and stir again. It is imperative to sift the flour: this saturates it with oxygen, and the baked goods are more porous. Cover the resulting dough with a napkin or towel and send to a warm place for about 20 minutes so that the yeast starts to "work".

2. After 20 minutes, gently mix in the dough and add 2 eggs, sugar, salt and vanillin to it, stir everything thoroughly. Then start adding flour in small portions, stirring constantly. Inject oil in the process. When the dough is tough enough, continue kneading it on the table, sprinkle with plenty of flour. The finished dough should be elastic and stick slightly to your hands.

3. The dishes where it will be infused must be greased with odorless vegetable oil. Lubricate the dough with it. Cover all this with a towel, napkin, cling film or lid and send it to a warm place for 1, or preferably 2 hours, so that the dough rises well.

4. In the meantime, remove the butter from the refrigerator so that it has time to soften. After the specified time has elapsed, remove the dough and roll it into a rectangle. The thinner the layer is, the more layers of filling there will be in the buns. But you don't need to be too zealous either.

5. Brush the rolled dough with butter over the entire area, then sprinkle with sugar to taste. The third layer is unboiled poppy.

6. Roll the dough into a loose roll and cut it into small (about 7 centimeters) pieces. Fasten each piece on one side with your fingers so that the filling does not leak out. Leave the other part untouched. You should have a so-called rose.

7. Place the future rolls on a baking sheet lined with baking paper. Do not forget to leave a distance between products. Cover with a towel and let sit for about half an hour.

8. After 30 minutes, beat the egg with a fork and brush liberally over the pieces using a cooking brush. Bake at 180 degrees for 25 minutes.

When the poppy seed buns are ready, remove them from the oven, cover with a towel and let sit for 15-20 minutes.

If just a classic bun is not for you, spice up your buns with some tasty filling. For example, jam, jam or your favorite jam. Light sourness or, conversely, sweetness will make the taste of baked goods very interesting and rich. And the buns themselves will turn out to be more juicy.

The recipe, like all the previous ones, is very simple. The ingredients you need to make the sweet are trivial and inexpensive - you can easily buy them at your local supermarket. As with all baked goods, yeast is used. Take this into account when calculating the cooking time: the dough should be infused and “fit”.

It will be needed for the test:

• flour - 600-700 gr.;
• melted margarine - 150 gr.;
• sugar - 150-100 gr.;
• yeast - 11 gr.;
• warm milk - 200 ml;
• chicken egg - 3 pcs.

It will be needed for the filling:

• jam, jam or preserves of your choice.

It will be needed for decoration:

• powdered sugar.

Steps of preparation.

1. Break 3 eggs into a bowl and mix well with sugar. Then add warm milk and melted margarine and mix again. Add yeast, stir again.

2. Sift the flour for a fluffier and lighter baked product. Add it gradually to the mixture, stirring constantly. First, knead the dough with a spoon, then with your hands: it should be very elastic. Cover the finished dough with cling film, a towel or napkin and leave in a warm place for 2 hours.

3. After the specified time has elapsed, roll out the dough into a sausage and cut into portions. Remember a little each of them in your hands and roll into balls.

4. Turn each ball into a cake with your hands. Make small cuts around the edges (but not too close to the edge), place the filling of your choice in the middle and connect the edges by passing one through the other. Put the edges crossed among themselves on the sides, the middle should turn out to be open.

5. Put the future buns on a baking sheet lined with baking paper, keeping the distance, cover with a towel or napkin and let it brew for another 20-30 minutes. At this time, you can turn on the oven 180 degrees so that it has time to warm up.

Bake until golden brown. Sprinkle the finished buns with powdered sugar.

This incredibly simple bun recipe will help you remember the taste of childhood. Simple ingredients and no less simple and logical sequence of actions, and as a result - incredibly tasty, aromatic and airy baked goods. It goes well with tea, you can also eat buns without anything - they wonderfully satisfy hunger.

The design can be anything. However, if you want to surprise your guests with an unusual appearance, do as recommended in the recipe - the pastries are incredibly beautiful.

Please note that for the best dissolution of yeast and other ingredients, it is best to mix all the dry ingredients separately, and only then add the butter and milk. The latter, by the way, is taken warm so that the yeast rises better. Additionally, you can use a little cinnamon for flavoring.

You will need:

• flour - 500 gr.;
• yeast - 10 gr.;
• milk - 300 ml;
• sunflower oil - 3 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• salt - 1 tsp;
• vanillin on the tip of a knife.

It will be needed for the filling:

• vegetable oil;
• sugar.

Needed for lubrication:

• 2 yolks from chicken eggs.

Steps of preparation.

1. First, mix all dry ingredients. Then add vegetable oil and stir. Then start gradually pouring in milk, stirring the mixture constantly with a spoon.

2. Then start kneading the dough with your hands for 2-3 minutes. Set aside in a bowl, cover with something and let stand for 10 minutes.

3. After the specified time has elapsed, take the dough and continue to knead it by hand on the table - it should be smooth and elastic. Wrap the finished dough in plastic wrap or cover with a towel or napkin and leave in a warm place for 1-2 hours (better look at the yeast bag for the time).

4. Divide the matched dough into 2 halves, pull each into a small sausage and cut into equal pieces. Take the first piece, knead it in your hands and pull it out into a small roll, roll it out slightly with a rolling pin - you should get something like an oval.

5. Grease the future bun with butter, sprinkle with sugar. If using cinnamon, add it and roll the cake into a tube. Connect 2 opposite ends to each other, pinch them. On the opposite side from the fastening, cut about 2/3 with a knife and turn it in 2 different directions - you should get a heart. Repeat with the entire test.

6. Place the pieces at a short distance on a baking sheet lined with baking paper and leave for a quarter of an hour. Whisk 2 egg yolks at this time, then brush over the buns.

Incredibly tasty, fragrant, airy and crumbly buns are obtained according to this recipe. Remember: the thinner you roll out the dough, the more layers your dessert will have, which automatically makes it tastier and more attractive in appearance. The dough turns out to be very lush and juicy, and the smallest tasters will surely like to disassemble the bun into layers.

Sugar, cinnamon and walnuts are used for the filling, but you can choose something else to your liking. Someone adds coconut flakes, someone raisins, someone dried apricots - there are no restrictions. The main thing is that if you use several ingredients, make sure that they are combined with each other.

You will need:

• flour - 400 gr.;
• milk - 60 gr.;
• butter - 45 gr.;
• sugar - 3 tbsp. l .;
• salt - 1 tsp;
• yeast - 1 sachet;
• water - 120 ml.;
• egg - 1 pc.

It will be needed for the filling:

• butter;
• cinnamon;
• sugar;
• chopped walnuts.

Steps of preparation.

1. In one bowl, combine water, milk and a little sugar, add butter. In another bowl, combine flour, salt and sugar. Place the bowl of liquid ingredients in the microwave to melt the butter. Then add yeast there. Make sure that the liquid is not too hot - it should be slightly warm. Stir. Let it brew for 15-20 minutes.

2. When the indicated time has passed, combine the previously mixed dry foods with the milk mixture and stir. It is better to introduce flour gradually so that it is easier to knead the dough. And do not forget to sift it in advance - this will add airiness to the finished products. First knead the dough with a spoon, then with your hands. When it's ready, cover it with cling film, a towel or napkin and leave it to “rest” for 30 minutes in a warm place.

3. After half an hour, divide the dough into 2 parts. Set aside one part, roll the other into a rather thin rectangular layer (about 4 millimeters thick). Brush it with softened butter, sprinkle with a mixture of sugar and cinnamon, then add the walnuts.

4. Roll up a roll and cut it into small pieces, which will soon turn into buns. Repeat the same for the second part of the test. Leave in a warm place for 1.5 hours, cover with a towel on top.

5. Place the blanks on a baking sheet lined with baking paper at a distance from each other, cover with foil and send to bake in the oven for 10 minutes at 200 degrees. Then lower the temperature to 180 degrees, remove the foil and cook for another 10 minutes.

For lovers of raisins, this recipe will be a real find. If you strictly follow all the instructions, then the baking will turn out to be truly tender and airy, and the raisins will make it even more juicy.

If necessary, you can adjust the amount of sugar, add cinnamon or even lemon juice - this will give the finished product an unsurpassed taste and indescribable aroma. And for beauty, buns can be lightly sprinkled with powdered sugar. Please note that the external design of baking can be absolutely anything, but it is better to stop at the suggested one - the buns are really very beautiful.

It will be needed for the test:

• flour - 700 gr.;
• sugar - 150 gr.;
• butter - 90 gr.;
• live yeast - 30 gr.;
• warm milk - 250 ml;
• salt - 0.5 tsp;
• chicken egg - 2 pcs.

It will be needed for the filling:

• raisins - 200 gr.;
• butter - 70 gr.;
• sugar - 3 tbsp. l.

Needed for lubrication:

• chicken egg - 1 pc.

Steps of preparation.

1. First you need to prepare the dough. To do this, mash the yeast with your hands and pour it into a deep bowl. Add 1 tablespoon sugar, pour in milk and stir. Note that the milk must be warm, but not scalding, or the yeast will die. Then add 4 tablespoons of flour, mix everything thoroughly, cover the bowl with something and send to a warm place for 20 minutes.

2. Break 2 eggs into a separate cup, add salt and beat with a fork until smooth, then pour the mixture into the dough - in 20 minutes in the heat it has already risen significantly. Then pour in the melted butter and sugar, mix thoroughly with a whisk until a homogeneous composition is obtained.

3. Start gradually adding flour into the mixture, stirring constantly. When it becomes difficult to stir with a spoon, you can knead the dough with your hands. It should be soft, elastic and uniform. Be careful not to overdo it with flour: otherwise, you won't get airy buns. And do not forget that the flour must be passed through a sieve - this will add airiness to the finished product.

4. Select the dishes where you will send the dough to infuse, and grease it with vegetable oil. Lubricate the dough with it and cover it with a towel. Send to a warm place for 1-1.5 hours to increase in volume.

5. Divide the finished dough into 2 even parts. Form one half into a sausage and cut into portions. Form a ball from each piece. Do this by folding the edges inward.

6. Now roll each ball into a cake. Lubricate each cake with soft butter, sprinkle with sugar and cinnamon, and top with pre-washed and dried raisins. Roll it all up into a tight roll and roll it with your hands on the table. Cut the roll into 2 parts lengthwise and weave a rope from the halves. Blind the ends with your fingers and connect a circle with a friend - you should have a so-called wreath. Repeat with the entire test.

7. Place the future rolls on a baking sheet lined with baking paper and leave to rise for 20 minutes in a warm place, covered with a towel or napkin. Make sure there is sufficient distance between each wreath.

Butter buns, made by hand, captivate with their splendor and softness. As soon as a piece of a fragrant product has melted in your mouth, it is simply impossible to tear yourself away from such delicious pastries. You can experiment on the recipe endlessly, getting amazing results every time.

Airy and light yeast dough products simply melt in your mouth.

To enjoy baking, you need:

• 300 ml of milk;
• 2 times more flour;
• 100 g sugar;
• 4 g of salt;
• dry yeast bag;
• egg;
• 20 ml of vegetable oil;
• a piece of butter;

A way to bring your culinary fantasies to life:

1. In slightly warmed milk, salt, yeast, and an egg are diluted.
2. After dissolving the salt crystals, oil from sunflower seeds, sugar and portioned flour are sent to the liquid.
3. When the plastic mixture is mixed, ghee is poured into it.
4. The soft, elastic flour mass is left under a towel for 1 hour to rise 2 - 3 times.
5. The dough that comes up is rolled out and folded into several layers with an envelope.
6. After 15 minutes, the flour layer is divided in half.
7. A "sausage" is rolled out of each half, dividing into 6 pieces, from which balls are formed.
8. The resulting koloboks need a third of an hour to rest, after which they are rolled out to form rolls.
9. The prepared products are baked for 25 minutes. It is advisable to give them another quarter of an hour for proofing right on a baking sheet covered with parchment before baking.

Cooking with kefir

Homemade kefir buns will be a pleasant addition to a family tea party.

You will need:

• 400 g w / s flour;
• a glass of kefir;
• ½ bag of yeast;
• 30 ml of water;
• the same amount of regular white sugar;
• salt on the tip of a knife;
• powdered sugar.
• egg.

Stages of creation:

1. From flour crushed through a sieve, mixed with salt, a slide is created. A "crater" is formed in it.
2. An aqueous solution with yeast is added to kefir, after which the fermented milk product is poured into a depression.
3. The plastic dough is kneaded, which is kept in a film for about 90 minutes.
4. From the approaching mass, 10 koloboks are formed, which are left on a baking sheet to raise.
5. Before sending future buns into an oven preheated to 200 ° C, the products are greased with an egg. The baking process will take about a third of an hour.
6. Portions are crushed with sweet powder before serving with tea.

On margarine

Butter bun dough is easy to make using a ½ pack of 200g margarine.

Additionally, you will need to prepare:

• 500 ml of milk;
• 3 eggs;
• 200 g sugar;
• 30 g fresh yeast;
• flour;
• sunflower oil and salt.

Sequence of actions:

1. Dough is prepared: yeast, some sugar and flour are diluted in ¼ part of warm milk.
2. After 10 minutes, all the milk and melted margarine are poured into the dough. Eggs are driven in here, 50 g of flour and a pinch of fine salt are sent.
3. The flour is mixed in portions until the dough becomes soft, but still slightly sticks to the hands.
4. The flour mass is infused under a towel for 15 minutes, and then divided in half.
5. The layers are rolled out 2 cm thick, covered with lean fat and crushed with the remaining sugar.
6. Rolls are formed from the resulting blanks, which are divided into pieces 5 cm wide.
7. On the side on which the products are laid out on a baking sheet, the edges are held together.
8. When the blanks on the baking sheet "fit", they are sent to the hot oven for 10 - 15 minutes.

Butter buns with sour cream

Buns made with the addition of sour cream are no less tender and soft.

To execute the recipe, take:

• 700 g w / s flour;
• 150g regular white sugar
• the same amount of oil;
• the same amount of sour cream;
• 2 eggs;
• incomplete glass of water;
• ½ pack of dry yeast;

When cooking:

1. Dough is made from warm water with yeast and 20 g of sugar.
2. In a separate bowl, softened butter is mixed with sugar, after which everything is thoroughly mixed with eggs and sour cream.
3. The resulting mass is sent in a third of an hour to the matched dough.
4. Further, when flour is added in portions, elastic dough is kneaded.
5. After 2 hours, during which the plastic mass is suitable, buns are formed from it at will.
6. The yolk-coated products are baked for 20 minutes at 200 ° C.

The most delicious and delicate pastries

The most delicious tender buns are obtained from a simple grocery set that every housewife can find:

• ½ kg flour;
• 75 g sugar;
• 2 eggs;
• a pinch of sea salt;
• 200 ml of milk;
• dry yeast bag;
• 30 ml of olive oil.

To enjoy the taste of magic baking, we adhere to the following algorithm:

1. Flour is sifted into a deep container, which is mixed with sugar and salt.
2. In a separate bowl, a dough is prepared from half of warm milk by diluting yeast, 30 g of sugar and the same amount of flour in it.
3. When the dough comes up, the remaining flour is poured into it in parts, eggs are driven in, olive oil and the remaining milk are poured.
4. A well-kneaded dough rises in 30 minutes, after which balls are formed from the flour mass.
5. The latter are laid out on a baking sheet, where they are smeared with yolk and left for 20 minutes.
6. The products are baked for 15 - 20 minutes at 200 ° C.

With poppy filling

The most delicious pastries with poppy seeds are made from butter dough.

To be convinced of this personally, it is enough to prepare:

• 800 g flour;
• a third of a glass of poppy seeds;
• ½ bag of yeast;
• 250 ml of milk;
• 2 eggs;
• 150 g butter;
• 3 times less white sugar;
• some salt and vanilla.

Progress:

1. Pour into a deep container ½ of the declared amount of flour, 15 g of sugar, a pinch of vanillin and fine salt, as well as yeast.
2. Add ⅔ melted butter, warm milk and a chicken egg to a well-mixed mixture.
3. In portions, flour well crushed through a sieve is mixed into the dough base.
4. The elastic dough is suitable for 30 minutes.
5. Poppy is fried until it smells pleasant, after which it is poured with boiling water in a bowl for 7 minutes.
6. When the water is drained, the poppy seeds are mixed with granulated sugar and the remaining butter with a mortar or blender.
7. The dough that has come up is rolled out with a rolling pin into a thin layer, over which the poppy filling is distributed. Then the workpiece is rolled up.
8. The product is divided into small portions, which are sideways laid out on a baking sheet.
9. The buns are greased with an egg and sent after a short proofing in the oven for 20 minutes.

Sweet buns with raisins

Sweet buns with raisins for breakfast are a guarantee of a good mood for the whole day.

Products that are banal for any housewife are used in their preparation:

• half a kilo of premium flour;
• 2 times less milk;
• 7 g of granulated yeast;
• 30 g white sugar;
• egg;
• a stack of oil;
• 50 g raisins;
• A little salt.

Progress:

1. First of all, yeast and sugar are added to the warmed milk.
2. Then vegetable oil, cold egg and salt are sent to the resulting composition.
3. Everything is shaken with a whisk.
4. Flour with raisins is added to the liquid mixture, after which the dough is kneaded, which is suitable for about 2 hours.
5. After this time, buns are formed from the flour mass, which are laid out on a baking sheet. Here the products are left for proofing for half an hour.
6. Baking is prepared for 20 minutes in an oven preheated to 180 ° C.

Cinnamon

Cinnamon is the best spice for homemade baked goods. This is not just a fragrant supplement, it is the smell of family comfort and happiness.

Flavored baked goods are made from:

• 250 ml of milk;
• twice as much flour;
• 20 g fresh yeast;
• ½ pack of butter weighing 200 g;
• 3 eggs;
• 100 g sugar;
• salt and cinnamon.

Stages of creation:

1. Dough is made from warm milk, yeast diluted in it and 15 g of sugar. Half of the declared amount of flour is also poured here.
2. When the dough starts to bubble, eggs, all the sugar and salt are added.
3. Everything is thoroughly mixed.
4. Softened butter and flour are sent to the bowl.
5. The dough is kneaded until a plastic mass is formed, which rolls into a ball.
6. As soon as the dough doubles, it is crumpled and divided into 4 parts. Each of them is rolled into the thinnest rectangular layer.
7. The layers are crushed with sugar and cinnamon, and then rolled into rolls.
8. The products are cut into pieces, the bottom of which is pinched so as to form "roses".
9. The rolls are laid out on a baking sheet, where they lightly fit for a few minutes. After that, the sweet portions are baked in the oven at 180 ° C for 15 minutes.

To prepare it you will need:

• a glass of milk;
• twice as much flour;
• 100 g of regular white sugar;
• a whisper of salt;
• a portion of granular yeast;
• egg;
• 15 ml of lean oil;
• a slice of cream;
• vanillin.

Baking method:

1. Milk is poured into the combine, salt, sugar, eggs and vegetable oil are placed. Following them, vanillin, flour and dry yeast are sent to the common dish.
2. Everything is thoroughly mixed at high speed.
3. Then melted butter is poured in a stream.
4. The kneaded dough is transferred to a bowl, where it rises 4 times for 1 hour.
5. Then the workpiece is crumpled and left for another 15 minutes.
6. After the specified time, the dough is divided into pieces, from which they are rolled into rectangles to form air rolls.
7. The prepared products are like a baking sheet, which is then sent to the oven for 15 minutes.

I propose to cook such an appetizing pork ribs soup for lunch, which turns out to be very tasty and satisfying! To prepare the dressing, I use kebab ketchup, which gives the dish a light spice, and thanks to the garlic, the soup acquires a delicate aroma. You can use tomato paste or tomatoes instead of ketchup, but the taste will already be slightly different.

Ingredients for making pork rib soup:

• Pork ribs 400 g
• Potatoes 3-4 pcs.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Kebab ketchup 2 tbsp
• Garlic 2 cloves
• Ground black pepper
• Bay leaf 2 pcs.
• Vegetable oil 3 tbsp.
• Water 3 l

Pork ribs soup recipe:

1. Rinse ribs, cut into portions and put in a saucepan. Pour cold water, bring to a boil, reduce heat and remove the resulting foam. Cook the ribs for 30-40 minutes.

2. Peel the potatoes, cut into cubes and, when the pork ribs are already cooked, put them in the boiling broth. We continue to cook until the potatoes are ready.

3. In the meantime, finely chop the onion and grate the carrots. Heat a frying pan with vegetable oil and put onions and carrots. Fry vegetables for 2-3 minutes and add ketchup and a little water, simmer the dressing for 5 minutes.

4. When the potatoes are ready, season with salt and vegetables. Add bay leaves, black pepper and at the very end - chopped garlic and herbs. Let the soup simmer and turn off immediately.

step by step recipe with photo

Pork ribs are a wonderful base for a fragrant broth and hearty soup with pasta and large potato wedges. Timely removal of foam will make the dish transparent, allowing you to see the delicious filling of each plate.

If your bones have a lot of fat, you can cut it off and use it to roast vegetables. Juicy carrots color the food in a delicate amber color, while onions give off a more meaty aroma. The indicator of meat readiness is a confident separation from the ribs.

Pork first courses are served only hot. The final chord of the culinary action will be the addition of greenery.

Ingredients

• water 3.5-4 l
• pork ribs 500 g
• potatoes 3 pcs.
• onion 1 pc.
• carrots 1 pc.
• vegetable oil 3 tbsp. l.
• pasta 1 glass
• ground pepper
• greens

Preparation

1. Rinse the ribs. Pat dry with a paper towel. Cut into portioned segments. If the ribs have a lot of meat, remove and cut into cubes. Dip into a cooking pot. Pour cold water and put on fire. After boiling, simmer the heat and simmer for 20-30 minutes. As the foam forms, collect it with a slotted spoon and remove from the pan.

2. During this time, peel the carrots and onions. Rinse the vegetables. Dry and dice the onion, chop the carrots on a large grater. Fry both products in hot oil until soft for 8-10 minutes over low heat.

3. Peel and rinse the potatoes. Cut into small pieces. When the ribs are tender, add the potatoes to the pot. Stir and cook after boiling for 10 minutes.

4. Add the sautéed onions and carrots. Stir and bring to a boil. Simmer for 8-10 minutes over low heat.

5. Fill in the pasta. Season with ground pepper and salt. After boiling, cook the pasta until tender for about 10 minutes.

6. Rinse and dry the herbs, chop finely and add to the soup 2-3 minutes before turning off the heat. Stir and taste. Add the desired spices as needed. The pork ribs soup is ready.

Note to the hostess

1. Pork ribs are the basis of the most delicious rich broths, but they must be chosen correctly. As a rule, they buy a whole piece of undivided ribs - a frame - in the form of a narrow tape of the required length. The color of the fat is an important indicator of the quality of the meat; it should be white, without the slightest hint of yellowness. If desired, excess fat can be removed by placing it in the freezer for the time being. It is not recommended to freeze the meat, as after thawing it will not remain as juicy. The ribs need to be thoroughly rinsed to get rid of small bone fragments.

2. One of the secrets of the amazing golden color broth, which will become an ideal base for pork ribs soup, is to pre-fry them until light crust. On the melted lard, you can cook vegetable frying.

3. The meat is boiled for at least an hour, carefully removing the foam until it becomes easy to separate from the bone. Then the fire is reduced and vegetables are introduced in accordance with the proposed recipe. Rib bones can be removed by carefully removing the meat and avoiding fiber delamination.

Juicy boiled pork just "asks" for hot spices, and hot dishes from pork ribs are an integral part of a family dinner, especially in cold weather.

Those people who love hearty meat broths are convinced that pork ribs soup is the most nutritious and delicious. After all, there is a bone, and tender meat, and fat - all that is needed for a true connoisseur of culinary art. Soup with pork ribs is cooked very quickly: literally forty-five minutes, and the delicious dish is ready! The meat is tender and melting in the mouth. And if you add a certain amount of vegetables, mushrooms, and other ingredients, it will come out even tastier. Let's try and prepare such a dish.

Pork ribs soup: basic recipe

They say that this dish came to us from Chinese cuisine. But such a simple dish could have been invented by a cook of a different nationality.

Ingredients:

• 300 grams of pork ribs,
• three potatoes,
• greens,
• salt,
• pepper.

Ingredients:

• 0.5 kg smoked pork ribs,
• a glass of peas,
• three potatoes,
• onion head,
• small carrots,
• pepper,
• greens.

Cook the peas soaked in advance for an hour and a half (so that it boils). In a separate saucepan, cook the coarsely chopped potatoes (15 minutes). Fry carrots and onions in vegetable oil. Combine all ingredients in one bowl and cook for fifteen minutes. Salt, pepper, taste. Sprinkle with chopped herbs before serving. The soup should be the consistency of a liquid puree. Bon Appetit!

Cook the pork ribs for 40 minutes.

How to cook pork ribs

1. Defrost pork ribs, if frozen - in the refrigerator or at room temperature.
2. Cut the ribs before cooking - 4-5 ribs each.
3. Boil water in a saucepan.
4. Place the ribs in a saucepan.
3. After boiling, remove the resulting foam.
4. Cover with a lid and cook over low heat for 50 minutes.
5. Skim off the foam.

How to cook soup ribs

1. Pour pork ribs for soup with cold water and put a saucepan on fire.
2. Add a little salt at the beginning of cooking, spices and seasonings.
3. Monitor the foam for 5-7 minutes, removing it.
4. Cook the pork ribs for the broth for 50 minutes.
5. After adding the rest of the ingredients, cook the soup for another 10 minutes.

Fusofacts

Serve boiled pork ribs deliciously with boiled rice, which is cooked in the broth left over from cooking the ribs.

After boiling, the pork ribs can be pan-fried or baked to give them a crispy texture and mouth-watering appearance.

Pork ribs are boiled and then fried or baked. Just boiled ribs are a very fatty dish with a small amount of meat and a lot of fat, so beans and peas, potatoes are well suited for garnish. Hot spices and seasonings can also be used to soften the excess of fat.

Among lovers of hearty meat soups, there is an opinion that the broth cooked from pork ribs is the most delicious and nutritious. Pork broth soup is cooked very quickly, because pork is the softest of all types of meat. Very often you can hear the question: "What kind of soup can be made from pork ribs?" A delicious and satisfying soup can be prepared in various ways, for example, add vegetables, mushrooms or even vermicelli. It all depends on your imagination. Soup with pork ribs is a real delight and delight. Don't believe me? See for yourself! So let's take a look at how to make pork soup with you.

Pork ribs vegetable soup with mushrooms

Ingredients:

• pork ribs - 500 g;
• vegetable oil - 4 tbsp. spoons;
• onions - 2 pcs.;
• bell pepper - 1 pc.;
• champignons - 100 g;
• tomatoes - 4 pcs.;
• potatoes - 200 g;
• salt, pepper - to taste;
• parsley for decoration.

Preparation

So, to make pork mushroom soup, you first need to prepare all the products. We take pork ribs and wash them thoroughly under cold water. We put in a pot, pour in vegetable oil and fry them over low heat. We clean onions and mushrooms, cut into small cubes. Wash the bell peppers, peel them of seeds and core and cut into strips. Add chopped vegetables and mushrooms to pork ribs and fry all together for 5 minutes.

Now we clean the potatoes, cut them into small pieces and fill them with water so that all the starch comes out. Pour water into the iron pot and bring to a boil. Then add potatoes and cook for 15 minutes. Pour fresh tomatoes with boiling water and keep them for 3 minutes. When the peel bursts, we take them out of the water and peel them. Thoroughly chop the pulp and fry in a pan with vegetable oil for about 5 minutes.

Add spices and mix. We shift the roast from the tomato to the cast iron, salt and pepper to taste. Wash the parsley under running water and finely chop. Add it to our soup and boil it all together for another 5-10 minutes. We remove the iron pot from the heat, cover it with a lid and give the soup time to natomat well and reach a delicious taste. Pour the ready-made pork soup with mushrooms into beautiful deep bowls and add a little chopped greens and sour cream to your taste before serving. Bon appetit to you and your whole family!

Pork rib soup is the easiest way to feed your family deliciously. The ingredients of the soup are the simplest - ribs, potatoes, onions, tomato and dill. This makes this delicious rib soup quite affordable and easy to prepare. Such a delicious and rich pork ribs soup will please both adults and children, they will happily eat it all, without a trace.

If you cook the ribs in advance and prepare the broth for the soup, then the cooking time will be reduced to a minimum and will not be more than half an hour.

Ingredients for Rib Soup:

• - onion;
• - 4 pork ribs;
• - carrot;
• - a couple of potatoes;
• - a tomato;
• - salt according to your taste;
• - a couple of sprigs of dill.

How to make rib soup:

We wash the ribs well, peel the onion from the husk.

Place the ribs and onion in a saucepan, pour cold water on top and cook them.

Cook the ribs for about an hour and a half, and remember to skim off the foam that forms during cooking.

As soon as the ribs are cooked, take the onion out of the broth, and filter it through a fine sieve.

Peel the potatoes, then cut them into medium-sized cubes and place them in a saucepan along with the pork ribs. Cook the potatoes for about 5 minutes.

We clean the carrots and chop them.

We send carrots to soup after potatoes.

Salt the soup, you can also add a pinch of pepper.

You will have to tinker a little with a tomato and remove the skin from it, in order to make it easier, just scald it with boiling water, the skin will come off very easily.

Cut the tomato into cubes, send it to the soup and cook for about 5 minutes more.

Finely chop the herbs, add them at the end of cooking and mix our soup well.

Now the soup needs to be tightly covered with a lid, let it brew well. Let's leave it for 10 minutes.

Well, the soup is ready, it can be poured into plates.

Thanks to the ribs, the soup turned out to be quite tasty and rich, and everyone, without exception, will like it. Enjoy your meal!

Even ordinary pork ribs can be turned into a delicious dish if you know how to cook them properly. Today, many housewives are trying to simply bake or fry the product, trying to save time. In fact, culinary experts recommend that you boil the component, no matter what type of processing awaits them further. How much a product should be processed depends on its type. Fresh or thawed ribs will cook for at least 50 minutes. Smoked ribs are commonly used in soup and boiled for 15 to 30 minutes depending on how rich the broth is required.

How to choose the right ribs for cooking?

Pork ribs are the upper part of the brisket, which is made up of bones, muscle and a small layer of fat. It is not difficult to cook them, the product is not picky about pre-processing and thermal effects. True, to obtain the desired result, it is not enough to understand how much to boil a component, you also need to choose it correctly.

We pay special attention to the following points:

• Fresh meat should have a bright red color. It is strictly forbidden to acquire dried pieces. As a last resort, it is necessary to give preference to the frozen, but brightly colored version.

Tip: If there is fat on the ribs, it does not need to be cut off. It is better to lightly fry the ingredients in a preheated skillet without oil. True, this option is suitable only if the products are planned to be prepared as an independent dish.

• Ribs 10-20 cm in size are much more convenient to cook, but cutting them yourself is very difficult. Therefore, it is better to initially ask the seller to chop the product into small pieces.
• When choosing pork ribs for soup, you should take items with a very thin layer of meat. If you plan to cook complete meals, it is better to buy meaty pieces.

Of course, it is best to cook a fresh or chilled product, but when using frozen meat, you can get an equally tasty and satisfying dish. Especially if you follow the recommendations on how much and how to process the product. Another important point is to slowly defrost the food. It is better to refuse using cold and hot water, microwave ovens.

Boil fresh ribs

To boil the product, in addition to the ribs themselves in the amount of 1 kg (proportions not for soup, but for an independent dish), we will need 1.5 liters of water and 2 teaspoons of salt. Wash the pork ribs, if necessary, change the water several times, dry slightly. Then we act like this:

• We put the components in water, they must be completely covered with liquid. If you plan to cook soup, then the laying is carried out in cold water. When the component is boiled as an independent dish - in boiling water.
• Bring the mass to a boil, remove the foam if necessary. Reduce heat and simmer the ingredient for a total of 50 minutes. 5 minutes before turning off the stove, add salt and stir the composition.
• Finished pork ribs do not need to be insisted. They must be pulled out immediately, checked for readiness and used for their intended purpose.

After such processing, if the component is not part of the soup, you can do different things. Someone prefers to use the boiled product in its pure form. But most often it is then stewed, fried or baked, getting a juicy delicacy. It is worth considering that the simpler the approach is used, the better the result will be.

Features of using smoked ribs

Some culinary experts still argue how much ribs need to be boiled if they are used to make a rich soup. One thing is clear that if the component stays in boiling water for more than an hour, the broth will turn out to be too steep, and the meat itself will boil down and lose all its taste, for which it is so appreciated. It is better to proceed from such indicators - 15 minutes is enough to get a high-quality broth. If you need more fat, then keep the meat in boiling water a little longer, but no more than 30-40 minutes. After that, the product should be removed from the liquid, if necessary, cut into separate elements and added to an already prepared dish.

We must not forget that even boiled pork ribs are a rather fatty and high-calorie product. Do not use more than 400 g of product on a large saucepan if you plan to cook soup from it. Otherwise, the broth will be very thick and heavy. If the proportions have been violated, do not try to dilute the fatty base with water or boiling water, you can get indigestion from this. It is better to freeze such broth in cubes and then use it to make various sauces or stew meat. Moreover, you don't even have to defrost the component, it is enough to lower it into the workpiece.

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Pork ribs are a wonderful base for a fragrant broth and hearty soup with pasta and large potato wedges. Timely removal of foam will make the dish transparent, allowing you to see the delicious filling of each plate.

If your bones have a lot of fat, you can cut it off and use it to roast vegetables. Juicy carrots color the food in a delicate amber color, while onions give off a more meaty aroma. The indicator of meat readiness is a confident separation from the ribs.

Pork first courses are served only hot. The final chord of the culinary action will be the addition of greenery.

Ingredients

• water 3.5-4 l
• pork ribs 500 g
• potatoes 3 pcs.
• onion 1 pc.
• carrots 1 pc.
• vegetable oil 3 tbsp. l.
• pasta 1 glass
• ground pepper
• greens

Preparation

1. Rinse the ribs. Pat dry with a paper towel. Cut into portioned segments. If the ribs have a lot of meat, remove and cut into cubes. Dip into a cooking pot. Pour cold water and put on fire. After boiling, simmer the heat and simmer for 20-30 minutes. As the foam forms, collect it with a slotted spoon and remove from the pan.

2. During this time, peel the carrots and onions. Rinse the vegetables. Dry and dice the onion, chop the carrots on a large grater. Fry both products in hot oil until soft for 8-10 minutes over low heat.

3. Peel and rinse the potatoes. Cut into small pieces. When the ribs are tender, add the potatoes to the pot. Stir and cook after boiling for 10 minutes.

4. Add the sautéed onions and carrots. Stir and bring to a boil. Simmer for 8-10 minutes over low heat.

Pork rib soup is a classic first course that every hostess can be proud of. The ribs themselves are a versatile ingredient; they are good in soups, second courses, appetizers, and even as an independent dish. Unfortunately, due to the high calorie content, pork ribs are not desirable as a regularly consumed dish, since they can provoke a quick set of extra pounds, it is difficult for the digestive system to constantly digest such a heavy product. But for a festive table, pork ribs dishes will come in handy, they do not require a long preparation, they are unusually tasty and look impressive.

Smoked pork ribs are often used in soup recipes. They can actually be cooked at home using a multicooker. To do this, cut the pork ribs into small pieces, rub with spices, garlic and salt, wrap each piece in foil. Put our foil envelopes on the bottom of the multicooker (in one layer, and not on top of each other, if there are a lot of pieces, you will have to break them into several approaches), turn on the "Baking" mode for 40 minutes. Smoked homemade pork ribs are ready.

It has been proven that pork ribs are excellent antidepressants, since they contain B vitamins. Also, when they are used, muscle and bone tissue improves, and the functioning of the cardiovascular system is normalized. Therefore, a small amount of ribs not only does not harm the body, but is also very useful for humans. For the dish to please the stomach, you need to choose the right pork ribs in the store.

Pork ribs are of two types - cut from the chest of the animal and from the back (called the loin). All types of soups are suitable for making soups, but the loin is more meaty and tender. When choosing ribs, you should pay close attention to their color - pale or bright pink meat indicates that the ribs are not fresh, and in the second case, they are simply processed with potassium permanganate. Fresh ribs have a delicate pink color; when pressed, the meat does not leave a trace, it is elastic and quickly returns to its original shape. Also, the ribs should not smell bad, the meat should be hard to move away from the bone and the fat should be no more than one third of the total mass. Following these rules, the purchase should not disappoint, and the pork ribs will make a delicious soup!

How to make pork rib soup - 14 varieties

Each hostess uses her favorite recipe for cooking borscht. But when the soul and stomach require variety, it is worth preparing borscht in a new way - from pork ribs.

Ingredients:

• Pork ribs - 450 grams
• Beets - 2 pieces
• Carrot - 1 piece
• Cabbage - 300 grams
• Onion - 1 piece
• Potatoes - 2 pieces
• Green beans - 12 pieces
• Bulgarian pepper - 1 piece
• Garlic - 2 cloves
• Bay leaf - 2 pieces
• Vinegar - 1 tablespoon
• Sugar - 1 tablespoon
• Salt, pepper - to taste

Preparation:

Pour pork ribs with two liters of water, salt and set to cook on fire. They will be ready in an hour and a half. Pour the beets directly in the skin with water, sprinkle with a spoonful of sugar and also set to cook for about 20 minutes. Chop vegetables with strips - onions, carrots, boiled beets. Cut the potatoes into small cubes. Crumbling Bulgarian pepper and beans. In a frying pan, we make frying from onions and carrots. After five minutes, add tomato paste to it, simmer for a couple of minutes. When the pork ribs are cooked, remove them from the broth, and filter the broth itself. Put the broth on the fire again, add carrots, cabbage, beans and pepper, cook until the potatoes are ready for 15-20 minutes. After 10 minutes, put in the frying and continue to cook. Next, add the beets, pork ribs, chopped garlic, lavrushka and vinegar. Bring the borschik to a boil, cook for a couple of minutes, let it brew for 30 minutes.

You can substitute canned green beans. At the same time, you do not need to waste time on its heat treatment, but start it with the rest of the ingredients 10 minutes before the end of cooking the borscht.

Everyone knows that Ukrainians are very fond of pork meat. That is why a new interpretation of the Georgian national dish has appeared, but with other main ingredients - pork ribs and meat.

Ingredients:

• Smoked pork ribs - 300 grams
• Pork - 1 kilogram
• Onion - 1 piece
• Carrot - 1 piece
• Rice - 125 grams
• Walnuts - 250 grams
• Garlic - 2 cloves
• Greens to taste
• Salt, pepper - to taste

Preparation:

Fill the ribs and pork with water, salt, cook until the meat is cooked. At this time, we make frying from onions, carrots and tomato paste. We take out the finished meat, cut the meat off the bone, fry everything in butter. In the boiling broth, we start to cook rice, for twenty minutes. Rice is ready - add frying, meat, crushed walnuts, garlic passed through a press and chopped fresh herbs to it. We are waiting for it to boil, cook for 5-7 minutes. Done!

The rich vegetable soup with pork meat will become a hit of the traditional family dinner. This dish should please your loved ones.

Ingredients:

• Pork ribs - 500 grams
• Carrot - 1 piece
• Onion - 2 pieces
• Potatoes - 6 pieces
• Canned white beans - 400 grams
• Frozen Carrot and Celery Vegetable Blend - 150 grams
• Mushrooms - 300 grams
• Green onion - ½ bunch
• Dill and parsley greens - 1 bunch
• Vegetable seasoning - 2 teaspoons
• Salt, pepper - to taste

Preparation:

Salt the pork ribs, set to cook for an hour and a half. You need to put one carrot and one onion for the broth with the ribs. We cut the onion, mushrooms, potatoes, and also chop the greens. The ribs are ready - they need to be pulled out, and in their place, put potatoes and beans. Cut the pork ribs, add a little salt and pepper them. Fry until golden brown. We take out the onions and carrots from the soup, we do not need them. We start the vegetable mixture and ribs to the potatoes. Fry the mushrooms until golden brown, and then add the onion. The onion has become transparent - you can safely release the frying into the broth. Add vegetable seasoning and herbs. Cook for a couple more minutes and you're done!

Few people dislike meat hodgepodge! It is especially important to serve salty and sour soup for a festive feast as a snack for strong alcohol.

Ingredients:

• Smoked pork ribs - 140 grams
• Beef tongue - 180 grams
• Hunting sausages - 110 grams
• Beef - 250 grams
• Sausage - 2 pieces
• Ham - 115 grams
• Carbonade - 110 grams
• Onion - 1 piece
• Capers - 1 teaspoon
• Carrot - 1 piece
• Pickled cucumber - 5 pieces
• Cucumber pickle - ½ cup
• Olives - ½ can
• Lemon - 1 piece

Preparation:

Boil the beef and tongue until tender in unsalted water. Cut the meat off the ribs. Cut all meat ingredients into cubes. Cut the onion, carrot, pickled cucumber in your favorite way. Cut olives and lemon into slices. In a skillet, fry the onion with carrots and cucumbers. When the onion becomes transparent, add tomato paste and cucumber pickle, simmer for a couple of minutes. Put all the meat ingredients, frying, olives, capers, lemon into the broth. The pan (it should be thick-walled, without plastic handles, preferably cast iron) with the hodgepodge is placed in the oven for 40 minutes at a temperature of 180 degrees. Thus, the hodgepodge will melt, and will absorb all the aromas and tastes.

Olives can be used instead of capers. Olives stuffed with lemon are especially good for hodgepodge. You should definitely add olive brine to the soup, this will make the dish even tastier.

For lovers of a large number of vegetables in soups, this recipe will be a real treasure. The dish turns out to be tasty, rich and very satisfying.

Ingredients:

• Pork ribs - 400 grams
• Potatoes - 6 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Sweet pepper - 1 piece
• Canned Peas - 2 Tbsp
• Broccoli - 200 grams
• Garlic - 1 clove
• Tomato paste - 2 tablespoons
• Dill and parsley greens - to taste
• Vegetable oil - for frying
• Salt, pepper - to taste

Preparation:

We cut the ribs into portions and send the salted water to boil for 1.5 hours. At this time, we cut the potatoes, onions, pepper, chop the carrots. The ribs have been boiled for an hour now - it's time to add potatoes to them. We make frying from pepper, onion and carrots. The onion has become transparent - add the tomato paste and simmer the vegetables for a couple of minutes. The potatoes are boiled, which means it's time to add frying, broccoli, canned peas to it. Bring the soup to a boil and at the very end add the chopped herbs and garlic passed through a press. Supik is ready!

Pork ribs soup "Good wife"

A real hostess should often delight and surprise her beloved with new dishes. Using this recipe, you will definitely be able to cook an amazing soup for an expensive man.

Ingredients:

• Pork ribs - 300 grams
• Rice - 120 grams
• Canned beans in tomato sauce - 500 grams
• Pomegranate juice - 150 milliliters
• Broth - 1.5 liters
• Garlic - 1 clove
• Onion - 1 piece
• Cilantro - 1 bunch
• Vegetable oil - 2 tablespoons
• Salt, red hot pepper - to taste

Preparation:

Soak the rice for two hours. Boil pork ribs until tender, remove the meat and strain the broth. Finely chop the onion with garlic and fry until the onion is transparent, then add rice to the frying, continue to fry until the rice absorbs all the oil and turns golden. Pour pomegranate juice into the frying with rice, stir constantly. Simmer until the juice is completely evaporated. Bring the broth to a boil, add the ribs again (the meat can be removed from the bone), frying with rice, canned beans, cilantro, salt, pepper. Cook for 15 minutes and remove from heat.

Pea soup with pork ribs is a classic dish that every hostess should be able to cook. Moreover, the recipe is very simple.

Ingredients:

• Pork ribs - 300 grams
• Potatoes - 5 pieces
• Onion - 1 piece
• Peas - 250 grams
• Carrot - 2 pieces
• Water - 2.5 liters
• Butter - 3 tablespoons
• Dill - 3 tablespoons
• Garlic - 2 tablespoons
• Seasonings to taste

Preparation:

Leave ribs, peas to cook for 1 hour 40 minutes, salt. Cut the potatoes and one carrot into cubes. After an hour of boiling peas and ribs, put carrots and potatoes to them. Cut the onion and the second carrot, fry in butter. Put in soup. The ribs are ready - take them out of the pan, remove the meat from them. Throw the meat into the soup again, add chopped dill, garlic. Let's boil for a couple of minutes. Done!

American cuisine is characterized by rather fatty, rich soups, with a lot of meat and bacon. This soup is no exception, it is perfect for everyone who wants to get acquainted with the traditional cuisine of America.

Ingredients:

• Pork ribs - 400 grams
• Bacon - 150 grams
• Dried peas - 3 cups
• Onion - 1 piece
• Petiole celery - 3 pieces
• Garlic - 3 cloves
• White wine vinegar - 1 teaspoon
• Dried thyme - 1 teaspoon
• Bay leaf - 2 pieces
• Spices to taste
• Preparation:

Fry the bacon along with the onion and garlic, and when the onion becomes transparent add chopped celery and grated carrots to the frying. Simmer the ingredients for a couple of minutes. Bring the water to a boil, lay out the ribs, frying, peas, dried thyme, bay leaf, salt, spices. Cook the soup for two hours. The meat is cooked, we take it out, remove the meat from the bone and send it back to the soup. Add vinegar, boil for just a couple of minutes and you're done.

The bacon in this dish is easily replaced by smoked meat or smoked chicken giblets - stomachs, tails. This dish can be made less greasy with ham or plain boiled sausage.

Rassolnik is a heritage of traditional Russian cuisine. It is impossible to imagine cold winter evenings without it, when you so want to warm yourself from a hot rich soup.

Ingredients:

• Pork ribs - 500 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Pearl barley - 150 grams
• Carrot - 1 piece
• Pickled cucumbers - 6 pieces
• Butter - 80 grams
• Ketchup - 60 grams
• Vegetable seasoning - 1 teaspoon
• Seasonings to taste

Preparation:

Cut the ribs into portions and send them to cook for 30 minutes. As soon as half an hour has gone, add chopped potatoes to the ribs. Salt, pepper, add vegetable seasoning. Leave to cook for another 15 minutes. In the meantime, melt the butter and fry the chopped onion with chopped carrots on it. The onions have become transparent - it's time to add chopped pickles and ketchup. Put out the fry for a couple of minutes. To the finished meat and potatoes we spread the frying and barley, leave to cook for another 15 minutes. Done!

For more taste, pickles should be steamed a little in sunflower oil with a little water. For opponents of barley, it can be easily replaced with rice in this soup.

Very simple ingredients, the soup is quick to prepare and the taste is simply irresistible! What else do you need for a family dinner?

Ingredients:

• Pork ribs - 500 grams
• Potatoes - 5 pieces
• Carrot - 1 piece
• White onion - 1 piece
• Buckwheat - 125 grams
• Water - 2 liters
• Vegetable oil - for frying
• Salt, hops-suneli - to taste

Preparation:

Fry the ribs in a skillet until golden brown, first rub salt and pepper into them. We turn the grated carrot with a chopped white onion into a roast. We release buckwheat, potatoes, ribs and frying into boiling water. Salt, add suneli hops. Cook for 30 minutes and the soup is ready!

This soup reflects traditional Chinese cuisine - light, spicy, slightly spicy and delicious. The recipe was created especially for lovers of experimental cuisine.

Ingredients:

• Pork ribs - 50 grams
• Corn on the cob - 1 piece
• Celery - 30 grams
• Tomato - 1 piece
• Carrot - 1 piece
• Ginger - 10 grams
• Water - 600 milliliters
• Salt, pepper - to taste

Preparation:

Fill the pork ribs with water, add the ginger cut into slices and cook for 1.5 hours. Grind the carrots, tomatoes, celery and the remaining piece of ginger with a blender, add half a liter of water and continue to grind the vegetables with a blender until smooth. Drain the broth from the ribs and pour the resulting vegetable puree, add the corn cob cut into rings, bring the soup to a boil, salt, pepper, cook for another 5-7 minutes.

Lovers of cheese soups will definitely appreciate the combination of pork ribs and a favorite ingredient - cheese. And most importantly, this soup is prepared as easy as shelling pears.

Ingredients:

• Pork ribs - 500 grams
• Tomato juice - 700 grams
• Macaroshki - 50 grams
• Processed cheese - 200 grams
• Carrot - 1 piece
• Onions - 2 pieces
• Water - 2 liters
• Salt, pepper - to taste

Preparation:

Leave the ribs to simmer in salted water for 1.5 hours. At this time, we will make frying from chopped onions and grated carrots. After the start of cooking the meat, an hour has passed, and, therefore, it's time to put the frying and tomato juice on it. Pepper the dish. Add processed cheese and pasta 10 minutes before the meat is ready. The soup is ready.

There are a lot of options for shurpa. But it is precisely according to this recipe that the soup turns out to be very tender, tasty and rich.

Ingredients:

• Pork ribs - 500 grams
• Potatoes - 4 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Bulgarian pepper - 1 piece
• Tomatoes - 2 pieces
• Garlic - 3 cloves
• Vegetable oil - 3 tablespoons
• Fresh greens to taste
• Zira - 2 pinches
• Salt - 1 teaspoon
• Pepper - 3 pinches

Preparation:

Cut the pork ribs into portions. Fry the ribs in vegetable oil until golden brown, then add chopped onions to them, continue to fry for 4 minutes. Next, add the carrots cut in an arbitrary way, continue to fry everything, mixing the ingredients. The turn has come and for the chopped Bulgarian pepper, we send it to frying. We cut the potatoes and also send them to all the other ingredients. The final step is to add the tomatoes. The tomatoes are stewed for a couple of minutes, it's time to combine the frying with water. We give the resulting soup to a boil, add spices and leave to cook for 40 minutes. Add the garlic passed through a press, insist the dish. Sprinkle generously with herbs before serving.

Rarely does anyone know that there is such a soup called cabbage soup. This is a traditional Ukrainian first course with a lot of meat and sauerkraut. The dish is somewhat similar to Russian cabbage soup, but only those who cook it will understand the differences.

Ingredients:

• Smoked pork ribs - 200 grams
• Beef - 750 grams
• Potatoes - 2 pieces
• Onion - 2 pieces
• Celery - 3 pieces
• Sauerkraut - 500 grams
• Sour cream - 100 grams
• Flour - 1.5 tablespoons
• Green onion - 1 bunch
• Vegetable oil - for frying
• Salt, pepper - to taste

Preparation:

Fill the ribs with beef with water, salt, send to cook for two hours. At this time, we cut the onion, potatoes, celery. We take the meat out of the broth, cut into small pieces, separate the meat from the ribs from the bone. Put potatoes with celery and sauerkraut in the broth, mark for 15 minutes. At this time, fry the onion until golden brown, add flour to it, mix, fry for a couple of minutes, add sour cream, simmer for a couple of minutes. The potatoes are ready - it's time to put meat and sour cream and onion frying on it. Taste for salt, add pepper. Throw in the chopped green onion and you're done.

A very healthy soup made from pork ribs. When there are a lot of fresh vegetables in the autumn season, it will become a real lifesaver for hostesses.

Ingredients:

• Smoked pork ribs - 500 grams
• Zucchini - 1 piece
• Carrots - 1 piece
• Onion - 1 piece
• Pumpkin - 300 grams
• Tomato - 3 pieces
• Lentils - 400 grams
• Garlic - 3 cloves
• Salt, pepper, paprika - to taste

Preparation:

Peel the zucchini and pumpkin, cut into cubes. We make a fry from the chopped onion and grated carrots, and when the onion becomes transparent, add pumpkin, zucchini and chopped garlic to them, continue to simmer the vegetables until tender. Grind the tomato with a blender. Put smoked pork ribs in boiling water (if the ribs are raw, then they must first be fried until golden brown) and lentils. Leave to cook for half an hour. After 30 minutes, add stewed vegetables and mashed tomato to the soup. Cook for another 5-7 minutes and you're done.

Rib broth is a delicious and nutritious dish, and most importantly, it is low in calories. Of course, in order for the broth to turn out exactly like this, it must be properly prepared. The recipe for making rib broth is simple, but the process requires a little more attention. In my family, my daughter is a big fan of such broth. Pours broth into a large mug, grabs a handful of crackers and goes to the computer. And the meat on the ribs goes to the husband and son - they are fans of gnawing meat from the bones. I tell you how to make rib broth tasty and aromatic.
1. Wash ribs, cut off excess fat and cut into small pieces.
2. Pour water into a saucepan, put the ribs in it and set to cook over high heat. Do not cover the pan with a lid !!!
3. Most importantly - do not miss the boiling point and immediately reduce the heat to a minimum! When foam begins to appear on the surface, collect it with a slotted spoon.
4. When the foam stops appearing, add salt to the broth and half of the peeled onions and carrots.
5. Close the pan with a lid and cook the broth for an hour and a half until the meat is cooked. The meat should easily come off the bone.
6. Finely chop the remaining vegetables and lightly fry in vegetable or butter.
7. We take out onions and carrots from the broth - we don't need them. Add fried onions and carrots to the finished broth and let it boil for 3-4 minutes.
8. We taste the ready-made broth, if necessary, add salt. Sprinkle with fresh herbs when serving.
May you succeed and bon appetit!

Ingredients

• Ribs - 0.5 Kilograms
• Water - 2 - 2.5 Liters
• Onion - 1 Piece
• Carrots - 1 Piece
• Salt - 1 Teaspoon (to taste)
• Dill and parsley greens - 50 grams

Main ingredients:
Meat, Offal, Ribs

Note:
Shown here is a simple recipe for all of our favorite culinary product - Rib Broth. If you still have questions, feel free to contact the author for advice. Also, if you know how to make Rib Broth even tastier, write your recommendations in the comments section. Any visitor to our site can add his own photo of the resulting masterpiece. We hope the cooking brought you joy, and the resulting dish surprised your loved ones.

Description:
A tasty and rich broth can be an independent dish and a base for other soups. It is easy and simple to prepare, it is worth paying only a little attention.

Servings:
6

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

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