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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes. | 2. Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use. | 3. Add potatoes. Cook 20 minutes or until tender. | 4. Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes. | 5. Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil. | 6. Serve hot. If soup is not sour enough, add dill pickle juice to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2 1/2	quarts		-	-	-	-
pork sparerib	2 1/2	lb		3139.3405	0.0	175.3271	265.2006
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
bay leaf	2			-	-	-	-
peppercorn	10			251.92	1.5633	0.536	27.4253
salt	1/2	teaspoon		-	-	-	-
potato	3		peeled quartered sliced	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
dill pickle	4		peeled grated	64.8	13.014000000000001	2.7	1.62
purpose flour	1	tablespoon		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
pickle juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.