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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Very aromatic sour soup. Good for winter time. Contains vitamin C (sauerkraut). Bon apetit! Ingredients:
400 g sauerkraut |
300 g pork back ribs |
200 g polish sausage (2 pieces) |
240 g carrots (2 pieces) |
100 g parsley (1 piece) |
150 g celery (1/4 of big one) |
4 medium potatoes |
1 tomato |
1 onion |
4 bay leaves |
5 pimientos |
10 black pepper |
1/2 teaspoon ground caraway |
Directions:
1. 1. Cut back ribs into smaller pieces and put them into a pot with 2l cold water and start to cook.
2. 2. After 20 minute add bay liefs, pimento, pepper and grated celery and parsley. Cook 10 minute.
3. Cut carrot and potatoes into small cubes and cook in a separate pot with water for 20 minute Add salt in there.
4. 3. Add sauerkraut and caraway into the pot with back ribs. Cook for 20 minute.
5. Cut sausage and onion into cubes and fry on a pan for 15 minute.
6. 5. Blanch tomatoe for a moment in a hot water, take off the peel and chop the toamtoe. Add to the soup.
7. 6. When sausage + onion and carrot + potatoes are done, add them to the main pot. Mix all together and salt to taste.
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