Pork ribs are great for making the sort of hearty soups that are a satisfying meal in themselves, ideally when it’s still cold outside. Sorrel comes into season in spring, which is also a good time to forage for young nettle leaves, and you could certainly add some of those to your soup as well. Traditionally, beef stock would be used in a soup like this, but I prefer a lighter chicken stock — I often make it from the carcass of a roast chicken, which I boil with a halved onion and a few bay leaves for a couple of hours, then strain.
This soup is often made with smoked pork ribs. These are not that easy to find outside Eastern Europe, so I like to smoke the ribs myself, using the same method as for smoking fish but with an extra handful of wood chips. Give it a go if you enjoy smoky flavours.