Serving: 4 Servings
1 lb Spare ribs (par boiled)
3 Cups chicken broth
3 Cups water
2 Cups pickled mustard greens (cut crosswise, 1 inch thick)
2 Tomatoes (cut into small wedges)
1 Cup dill (coarsely chopped dill)
1 Tbsp salt
1 - In a stock pot add water, chicken stock, and spare ribs, bring to a boil. Then add tomatoes, pickled mustard green, and salt.
2 - Reduce heat to medium low and let soup simmer for 20 minutes, then add dill and remove from heat.
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