Green Bean Soup with Smoked Pork Ribs and Sour Cream – A Creamy Homemade Recipe
Green Bean Soup with Smoked Pork Ribs and Sour Cream, a traditional summer recipe that is tangy, creamy, and full of authentic homemade flavor, finished with fresh herbs.
Green Bean Soup with Smoked Pork Ribs and Sour Cream
Course: MainCuisine: RomanianDifficulty: Usor10
servings30
minutes1
hour10
minutes380
kcal1
hour40
minutesIn Romanian kitchens, summer soups hold a special place. They are prepared with fresh vegetables picked from the garden or bought at the local market and served either as light, simple meals or as heartier dishes enriched with smoked meat and sour cream, depending on family traditions and regional preferences.
Green bean soup is one of those recipes found throughout the country—sometimes light and pleasantly tangy, other times more substantial, with smoked meat and a generous spoonful of sour cream added at the end. No matter the variation, the flavor remains the same: authentic, summery, and filled with tender vegetables and plenty of fresh herbs.
For this recipe, I used the 6.5 L Dark Line cast aluminum casserole with lid by Cooking by Heinner, which is perfect for preparing a generous pot of soup. It allows the ingredients to cook slowly and evenly, prevents sticking, and delivers consistent results every time.
Ingredients
- For a pot of approximately 6.5 liters
450 g smoked pork ribs
800 g green beans
2 medium carrots
1 small celery root or 2 celery stalks
1 large red onion
1 bunch green onions
2–3 tomatoes or 200 g diced tomatoes
2–3 tablespoons oil
1 teaspoon sweet paprika (optional)
1.5–2 liters water (as needed)
500–700 ml borscht (to taste)
200–250 g full-fat sour cream (20–30% fat)
1 large bunch lovage
salt and black pepper, to taste
Preparation method
- The smoked pork ribs can be boiled separately in cold water, especially if you are using a cut that requires a longer cooking time. Simmer for about 30–40 minutes, until the meat becomes slightly tender and releases its aroma into the water.
Do not discard the resulting liquid, as it will later be used to enrich the soup and give it a deeper flavor.
- Preparing the ingredients
Since any recipe is easier to cook when all ingredients are ready, I started by preparing the vegetables.
I grated the carrots, chopped the onion, celery stalks, and green onions, and cut the smoked ribs into serving-sized pieces. At the same time, I cleaned and portioned the green beans. - The vegetable base
In a large pot, heat the oil and add the chopped onion and celery. Sauté for 3–4 minutes, until they begin to soften.
Add the carrots and continue cooking for a few more minutes. Stir in the tomatoes, and if you want a more intense flavor and a richer color, you can also add sweet paprika and tomato paste.
Mix well and add a pinch of salt, which will help the vegetables soften faster. - Building the soup
Add the smoked pork ribs over the vegetable base. Pour in water or, if you boiled the ribs separately, use the cooking liquid from the meat. Let everything simmer until the meat is fully cooked and tender. - Green beans and souring the soup
Add the green beans and continue cooking for about 20–25 minutes, until they become tender but still keep their texture.
Pour in the borscht while hot and let the soup simmer for another 5–10 minutes. At the end, adjust the seasoning with salt and pepper. - Adding the sour cream
Turn off the heat and let the soup settle for 2–3 minutes. In a separate bowl, add the sour cream and gradually temper it with a few ladles of hot soup, stirring continuously. Pour the mixture back into the pot and gently combine.
Important: after adding sour cream, the soup should not be boiled anymore.
Add freshly chopped lovage and green onions. Cover the pot with a lid and let the soup rest for about 5 minutes before serving, so the flavors can blend. - Serving
Green bean soup with smoked pork ribs and sour cream is best served hot, alongside homemade bread or polenta. Like many traditional dishes, it tastes even better the next day, when all the flavors have fully settled. - Tips for success
Always temper the sour cream before adding it to the soup. Do not boil the dish after adding the sour cream. The green beans should remain slightly firm and not overcooked.
Lovage provides the distinctive, authentic flavor of this soup. The borscht should be added at the end to preserve its freshness and characteristic taste.
