Sorrel soup with pork ribs from Amber & Rye: A Baltic Food Journey: Estonia • Latvia • Lithuania (page 92) by Zuza Zak

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Notes about this recipe

  • meginyeg on September 02, 2021

    We really enjoyed this soup. I didn't smoke the ribs but added a chunk of double smoked bacon to the broth with the ribs. Really tasty.

  • Lepa on August 11, 2021

    I made this with sorrel I grew and smoked pork ribs I found in the local Polish grocery. I didn't have green tabasco so we used some green shug, which complimented sour/herbal flavor of this soup well. My husband especially loved this soup!

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