Pork Rib Soup

Pork rib soup is the rich, hearty soup of the pig-slaughter days: from the bones of the pork ribs the slow cooking draws out a deep, golden, full-bodied broth.

1. Put the pork ribs on to cook in cold water, and bring it slowly to the boil – carefully skim off the foam forming on top, so the soup is clear.

2. Add the cleaned carrot, parsley root, the celeriac and the whole onion.

3. Salt and pepper it, and over a low heat, at just a gentle simmer, cook it for about 2 hours, until the meat comes off the bone.

4. Strain the soup, pick the meat off the bone, and slice the vegetables into rounds.

5. Serve the strained, hot soup sprinkled with fresh parsley.

Tip: You can slice the carrot and the parsley root back into the soup at the end of cooking – this way it stays nice, colourful and hearty.