Sorrel Soup (Skābeņu zupa) — Latvian Smoked Pork and Barley Soup

• 600 gsmoked pork ribs (Bone-in, not coated in barbecue sauce; approximately 350 g edible meat. Use refrigerated smoked ribs intended for cooking.)
• 2 lwater
• 70 gpearl barley (Rinsed and drained)
• 1medium onion (Approximately 150 g; peeled and finely diced)
• 1medium carrot (Approximately 100 g; peeled and cut into 5 mm dice)
• 3medium potatoes (500 g total prepared weight; peeled and cut into 2 cm cubes)
• 200 gfresh sorrel leaves (Weighed after removing tough stems; washed thoroughly and sliced into 1 cm ribbons)
• 2 leafbay leaves
• 0.25 tspground black pepper
• 0.5 tspfine salt (3 g; use 0 g if the smoked pork makes the finished broth sufficiently salty)
• 6large eggs
• 90 gsour cream (Approximately 20% fat; 15 g per serving)
• 6 sprigfresh dill (Approximately 6 g; finely chopped)

Instructions

1. 1

   Place the smoked ribs, 2 l water, and bay leaves in a 4–5 l saucepan. Bring slowly to a boil, skim off any foam, then cover partially and simmer gently for 60 minutes.

2. 2

   While the ribs simmer, place the eggs in a small saucepan with the remaining 1 l water. Bring to a boil, reduce to a gentle simmer, and cook for 10 minutes; drain, cool under cold running water, and peel.

3. 3

   Lift the ribs from the broth and set them on a plate. Add the rinsed barley, diced onion, and carrot to the broth, then simmer partially covered for 25 minutes.

4. 4

   When the ribs are cool enough to handle, remove the bones and any tough cartilage. Cut the meat into bite-sized chunks and return it to the saucepan.

5. 5

   Add the potatoes and black pepper, then simmer for 15–20 minutes, until the potatoes are tender and the barley is cooked but lightly chewy. Keep the soup at a gentle simmer rather than a rolling boil so the potatoes retain their shape.

6. 6

   Stir in the sliced sorrel and simmer for 3 minutes, until the leaves collapse and turn olive green. Remove the bay leaves and taste the broth before adding the measured 3 g salt; omit it entirely if the smoked ribs have already seasoned the soup sufficiently.

7. 7

   Divide the soup among six bowls and add one halved or chopped hard-boiled egg to each serving. Finish each bowl with 15 g sour cream and one-sixth of the chopped dill, and serve the skabenu zupa hot.