A Polish sauerkraut and pork soup. The pork used can include: bacon, Kielbasa, pork ribs, ham hock, or a combination of them. The vegetables used are normally: carrots, celery, potatoes, and of course cabbage in the form of sauerkraut. Common spices used are: peppercorn, allspice, bay leaves, dill, paprika, marjoram, parsley, and salt.
Recipe. Meat 1/3 lb chopped bacon, 1 lb pork ribs cut into 1 rib pieces. Vegetables (all diced except sauerkraut) 1 medium onion, 2 carrots, 1 lb sauerkraut, 1 large or 2 medium peeled potato. Spices 64 ounces of chicken stock, 3 allspice, 3 peppercorn, 3 bay leaves, 1/2 tsp marjoram.
- To start: Heat 2 tbsp of butter in a large pot and then put in the bacon, onions, carrots, and ribs. Brown the ribs slightly and crisp the bacon.
- Add the stock and the spices. Bring to a simmer then cook ribs to about 165, until almost fall off the bone.
- Put drained sauerkraut in a separate pan with 2 tbsp of butter and 3 tbsp sugar; cook until brown.
- Add sauerkraut and potatoes to pot and finish cooking ribs, until about 190 or when ribs fall off bone.
Ancestral Cooking 