• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Use high-quality, fermented sauerkraut (kiszona kapusta) for the best flavor. Simmer slowly to let the flavors meld together beautifully.

Key Substitutions: Pork ribs add richness to the broth, but you can substitute with beef ribs or omit for a vegetarian version. Smoked bacon provides smoky flavor - you can also use smoked sausage for a different texture. If you prefer a milder sauerkraut flavor, rinse it less or opt for store-bought mild sauerkraut. Russet potatoes help thicken the soup, but Yukon Gold potatoes work for a slightly creamier texture. The roux is optional but adds thickness and a slightly nutty flavor - skip it if you prefer a lighter broth.

§Details

• ⏲️ Prep time: 30 Minutes
• 🍳 Cook time: 1 hour 40 minutes
• 🍽️ Servings: 6

§Ingredients

• 1 lbs Pork ribs
• 4 oz Smoked bacon
• 1 lbs Sauerkraut
• 1-1/3 lbs Russet potatoes
• 2 liters Cold water (9 cups)
• 1 White onion
• 1 large Carrot (or 2 smaller ones)
• 1 piece of Celery
• 1 tbsp All-purpose flour
• 1 tbsp butter
• 1 1/2 tsp Salt
• 1/3 tsp Black pepper

§Directions

1. Cook the Meat: Rinse the pork ribs, cut into pieces, and place in a large pot with cold water and salt. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming off any foam.
2. Add Vegetables: Peel and clean the carrot, parsley root, and celery. Wash the onion (leave the skin on). Add the vegetables, bay leaf, and allspice to the pot. Simmer for 30 minutes.
3. Add Potatoes: Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.
4. Add Sauerkraut: Rinse and chop the sauerkraut. Add it to the soup. Cook for another 20 minutes. Remove the cooked vegetables.
5. Season: Season with ground pepper. Taste and adjust the salt if needed.
6. Cook the Bacon: Dice the bacon and cook it in a small pan with clarified butter or oil until golden brown. Add to the soup.
7. Make a Roux (Optional): In the same pan, add flour to the remaining bacon fat and cook until golden brown, stirring constantly. Add a few tablespoons of the soup to the roux, mix well, then return to the pot.
8. Blend and Serve: Grate the cooked carrot and add it back to the soup. Serve hot with a dollop of sour cream if desired.