One of the most frequently cooked Polish soups, most popular during winter. It warms you up and satisfies you, has a high content of healthy and delicious vegetables and tasty meat. This soup is perfect for reheating for the next few days, as long as it is not eaten on the first day, because this soup is really delicious 🙂


500 g ribs, cut into smaller pieces (2-3 bones each)
250 g of smoked bacon, peeled, cut into strips
350 g of Handsome Johnny beans
2 carrots, one peeled and the other peeled and diced
1 parsley, peeled
a piece of celery peeled
piece of leek
1 large onion, diced
3 potatoes, diced
2 garlic cloves, chopped
2 ½ liters of cold water
2 bay leaves
3 allspice
6 peppercorns
salt and pepper to taste (a large amount)
1 tablespoon of marjoram
parsley for garnish


Put the beans in a bowl, pour 1 liter of cold water and leave overnight. The next day, put the ribs in a large pot and pour water over them, slowly bring to the boil. Scum will be released during boiling, which you may or may not remove. When the ribs are cooking, add the leek, celery, parsley, whole carrots, bay leaves, allspice, pepper and beans. Cook covered for an hour and a half. Take the leek out of the soup. After this time, fry the bacon until golden in a dry frying pan until the fat melts. Add the onion and garlic and fry them together for a while until the onion is softened but not browned. Add the contents of the pan to the soup (I didn’t add the rendered bacon fat to the soup). Also add the diced carrots and cook, covered, for another 10 minutes. After this time, season with salt and pepper and add the potatoes. Continue cooking covered for 25 minutes. After this time, add the marjoram and possibly season with pepper and salt. Cook for 5 more minutes. Serve with bread and parsley.


allspice, bacon, bay leaf, beans, carrot, garlic, leek, marjoram, onion, parsley, pepper, pork, potatoes, ribs, salt, soup, stalks celery, water

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