Pork Ribs Stewed with Vegetables in a Creamy Sauce
by Editorial Staff
Pork ribs, stewed with potatoes, celery, carrots, and onions, in a creamy sauce – an excellent dish for a family lunch or dinner, not requiring large expenses, but very tasty and aromatic.
Ingredients
- Pork ribs – 1 kg
- Potatoes – 800 g
- Cream – 100 ml
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Celery stalk – 1-2 stalks
- Garlic – 2 cloves
- Fresh parsley – 3 sprigs
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Wash the ribs, pat dry with paper towels and cut into portions one rib at a time. Fold the ribs into a bowl, season with salt, pepper and stir. Leave on for 15 minutes.
- Peel onions, carrots and celery. Cut the carrots into semicircles about 0.5 mm thick. Cut the onion into large half rings. Cut the celery into 2 cm pieces.
- Heat the vegetable oil in a saucepan, put the ribs and fry until light crust.
- Add the onion to the saucepan, stir and fry with the meat for 2-3 minutes.
- Then add carrots and celery.
- Pour in hot water so that the pieces of meat are completely covered. Cover the saucepan with a lid and simmer the ribs over low heat for about 1 hour.
- Then pour 100 ml of broth into a cup. Peel and cut the potatoes into quarters. Place the potatoes with the meat.
- Dissolve the cream in the broth. Wash the parsley, shake off the water. Chop the parsley finely. Peel the garlic.
- Pour cream and broth into a saucepan.
- Add chopped parsley and pressed garlic.
- Mix gently. Taste the sauce and add salt and pepper if necessary. Cover the saucepan with a lid and simmer the ribs with vegetables in a creamy sauce over low heat for 40 minutes, until the potatoes are soft.
Delicious, hearty and aromatic pork ribs stewed with vegetables are ready.
Enjoy your meal!
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