August 12, 2013

Pickled mustard green and dill soup

Total Time: 30 min
  • 6 cups chicken broth or water
  • 1/2 tb salt
  • 1/2 lb pork spare ribs cut in 1 inch pieces (can substitute with chicken)
  • 1.5 cups pickled mustard greens
  • 2 tomatoes, cut in wedges
  • 1 bunch of dill, chopped in 1 inch segments
  • 1 birds eye chili, chopped (optional)
  • In medium size stock pot, add stock/water, salt, and with pork ribs and bring to boil and reduce to simmer for about 20 minutes to soften the ribs (if using chicken, this isn’t necessary). Skim off any gunk.
  • Add tomatoes and when slightly softened after a few minutes, add the pickled mustard greens, pickling juice and all. Season to taste with additional salt or fish sauce and optional chili. Finally, add the chopped dill and remove from heat. Serve with jasmine rice and protein such as our sweet and sour spare ribs.