This is a soup for the increasingly cold days. The watercress is a cooler, so jujubes are added to balance the effect.

? 300 g pork ribs, cut small

? 500 g watercress

? 4-6 Chinese jujubes, seeds removed

? Salt, to taste

Blanch the ribs, then add to two liters water to start the stock. Let it simmer while you prepare the vegetables.

Wash the watercress and separate the leafy tops from the tough stems.

Bind the stems together and add to the simmering stock. Add the jujubes to the soup.

When the soup is flavorful, remove the watercress stems.

Bring the soup to a boil and drop in the reserved leafy tops. Season to taste.

Serve hot, with the watercress leaves and a couple pieces of ribs.