Hot soup on pork ribs

  • Time 3 hours
  • Servings 6 People
  • 1 Warim boulon. We put pork ribs in the castrate, half of the purified, half the carrots purified, laurel, pepper pepper, salt. Let's get to the boiling point, take off the pumpkin and put it on slow fire. It's about 3 hours. Any boulon likes a slow tomb on a moderate flame (without boiling) and the attention of the owner (recurrently lifting the naquila).
  • 2 Wary the peas. At the same time as the barrage of the bulon, we're preparing the peas. To get a soup with a transparent bulon, we'll swap the peas in the water. I'm mine until the water is transparent. The ratio of water to peas is 1:1, prepared to soft, but not too much. There's got to be some water in the pot. The amount obtained is divided into two parts (30/70): 30 per cent left in the plate, 70 per cent amber in the mashed.
  • 3 We're making a firework. By that time, we're ready for a boulon, we've pulled the ribs out of it and everything else. We'll need ribs in the future. Leave them on the plate. In the meantime, we put potato in a boulon and a variage on average fire. We'll burn vegetable oil on the pan, we'll fry the onions first, then we'll add carrots and copiers. We're gonna burn a little to the golden crust and put it in a boulon to the potato.
  • 4 We're mixing food. We've got water on the charcoal (I'm using a hot kettle) and we're dissolving peas in water. All right, so there's no comedian. Then we pour the mass obtained into the boulon (the mixture must be liquid and all be in the pot). We also add the remaining peas in the soup.
  • 5 Let's get ready. We'll put up a broken green and open for 20 minutes to make a taste (no fire).
  • 6 Let's slide the soup on the peas, put a pork rib and send it to the oven for five minutes. You can sell dryers, garlics or garlic bread.
Nutrition Facts
  • Calories 284
  • Total Fat 13,1 g
  • Protein 15,1 g
  • Total Carbohydrate 284 g
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