Smoked Pork Rib and Rice Soup
Smoked pork rib and rice soup is simple, hearty and full of flavour. The ribs slowly season the broth as they cook, while potatoes, vegetables and just a little rice make it filling without turning it too thick.
Fresh dill and garlic go in near the end, keeping the soup bright and balancing the smoky pork.
Why You’ll Love This Recipe
- Rich smoky flavour without needing packaged broth
- Hearty but not overly heavy
- Made in one pot
- Great for a cozy family dinner
Ingredient Notes
Smoked pork ribs: Look for meaty smoked pork ribs and cut them into smaller sections so they fit comfortably in the pot.
Rice: Only a small amount is needed. Rice continues absorbing liquid as the soup sits, so adding too much can quickly make the soup overly thick.
Potatoes: Yukon Gold or yellow potatoes hold their shape nicely while still becoming tender.
Tomato: A fresh tomato adds a little acidity and colour without making the broth taste strongly tomato-based.
Dill: Fresh dill really suits the smoky pork and potatoes, so I wouldn’t skip it.
How to Make Smoked Pork Rib and Rice Soup
Start the Vegetables: Heat the oil in a large soup pot over medium heat. Add the onion and carrot and cook for 5–6 minutes, until slightly softened.
Simmer the Ribs: Add the smoked pork ribs and 8 cups / 2 L water. Bring to a boil, skim off any foam if needed, then reduce to a gentle simmer. Cover partially and cook for about 30 minutes so the ribs flavour the broth.
Add the Potatoes and Rice: Add the potatoes and rinsed rice. Simmer for about 12–15 minutes. Keep the rice amount modest — it will continue expanding and absorbing broth even after cooking.
Add the Tomato: Stir in the diced or grated tomato and cook for another 5 minutes, until the potatoes and rice are tender.
Finish the Soup: Stir in the garlic, black pepper and most of the dill. Taste before adding salt because smoked pork can already be quite salty. Simmer for another 2–3 minutes.
Rest and Serve: Turn off the heat, cover and let the soup sit for about 10 minutes before serving. Sprinkle with the remaining fresh dill and serve with sour cream if desired.
Tips
- Keep the soup at a gentle simmer so the broth stays clear.
- Taste before adding salt — smoked ribs vary a lot in saltiness.
- If the soup becomes thicker after refrigerating, simply add a little water while reheating.
- This one is especially good the next day once the smoky flavour has had more time to develop.
Storage
Refrigerate in an airtight container for up to 3 days. The rice will absorb more broth as it sits, so add a splash of water when reheating if needed.
Smoked Pork Rib and Rice Soup
Course: SoupsDifficulty: Easy6
servings15
minutes55
minutes330
kcal10
minutes1
hour20
minutesA hearty one-pot soup with smoked pork ribs, potatoes, vegetables, rice and fresh dill in a flavorful smoky broth.
Ingredients
For the soup
1 tbsp vegetable or olive oil
1 medium onion, diced
1 large carrot, diced
500 g meaty smoked pork ribs, cut into smaller sections
8 cups / 2 L water
450 g Yukon Gold or yellow potatoes, cut into bite-size pieces
1/4 cup / 45 g long-grain rice, rinsed
1 medium tomato, about 150 g, diced or grated
2 garlic cloves, finely minced
1/2 tsp black pepper
Salt, to taste
3 tbsp chopped fresh dill
For serving
Sour cream, optional
Extra fresh dill, optional
Directions
- Start the Vegetables: Heat the oil in a large soup pot over medium heat. Add the onion and carrot and cook for 5–6 minutes, stirring occasionally, until slightly softened.
- Simmer the Ribs: Add the smoked pork ribs and 8 cups / 2 L water. Bring to a boil and skim off any foam if needed. Reduce to a gentle simmer, partially cover and cook for about 30 minutes so the ribs become tender and flavour the broth.
- Add the Potatoes and Rice: Add the potatoes and rinsed rice and simmer for 12–15 minutes. Do not add extra rice because it will continue absorbing liquid and can make the soup too thick as it sits.
- Add the Tomato: Stir in the tomato and continue simmering for about 5 minutes, until the potatoes and rice are tender.
- Finish the Soup: Add the garlic, black pepper and most of the fresh dill. Taste the broth before adding salt because smoked pork ribs can already be quite salty. Simmer for another 2–3 minutes.
- Rest and Serve: Turn off the heat, cover the pot and let the soup rest for 10 minutes. Sprinkle with the remaining dill and serve hot, with sour cream if desired.
