Directions:
- Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.
- Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.
- Add potatoes. Cook 20 minutes or until tender.
- Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.
- Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.
- Serve hot. If soup is not sour enough, add dill pickle juice to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 659.15 Kcal (2760 kJ) | ||
| Calories from fat | 444.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.42g | 76% | |
|---|---|---|---|
| Cholesterol | 168.05mg | 56% | |
| Sodium | 639.91mg | 27% | |
| Potassium | 861.8mg | 18% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 31.24g | 62% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.6mg | 14% | |
| Calcium | 141.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.19 Kcal (373 kJ) | ||
| Calories from fat | 60.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 76% | |
|---|---|---|---|
| Cholesterol | 22.74mg | 56% | |
| Sodium | 86.59mg | 27% | |
| Potassium | 116.61mg | 18% | |
| Total Carbs | 2.54g | 6% | |
| Sugars | 0.58g | 17% | |
| Dietary Fiber | 0.44g | 13% | |
| Protein | 4.23g | 62% | |
| Vitamin C | 0.5mg | 6% | |
| Vitamin A | 0.1mg | 30% | |
| Iron | 0.3mg | 14% | |
| Calcium | 19.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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