A traditional soup of preserved cabbage (sauerkraut), mushrooms, and rib meat!
- 1 pound sauerkraut
- 4 cups beef broth or 4 cups water and 2 Knorr beef bullion cubes
- 2 pounds pork spareribs
- 2 bay leaves
- 8 peppercorns
- 2 medium carrots, diced
- 2 ounces dried mushrooms (optional)
- 2 tablespoons sugar
- Rinse and drain the sauerkraut
- In a large pot, add the broth, spareribs, bay leaves, peppercorns, carrots, and dried mushrooms (fresh chanterelles were in the market so I sliced 2 cups and used them instead. I think this was also easier than retrieving the dried, cooked mushrooms for slicing)
- Cook, uncovered, for 1 1/2 hours
- Remove the mushrooms and cut them into strips. Return them to the pot and add 4 more cups of water
- Melt sugar over medium heat until it colors and caramelizes. Add the sauerkraut and the caramelized sugar to the pot, cover and cook for 30 minutes
- Remove the ribs from the pot, pull the meat off the bones and slice into bite-sized strips; return to soup.
- It’s ready to serve