Ingredients

• 2 lbs pork short ribs or pork side ribs
• 12 cups water
• 3 bay leaves
• 2 slices bacon
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 4 large potatoes, peeled and cubed (2" cubes)
• 4 cups sauerkraut (or one 28oz. jar)
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1 Tbsp fresh dill optional

Directions

• In a large pot, add the pork ribs, water, and bay leaves. Bring the water to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
• Meanwhile, preheat a large skillet over medium heat and saute the bacon for 3 minutes, stirring occasionally. Add the onions and carrots, and saute for another 4 minutes, stirring occasionally. Set the bacon and vegetables aside.
• Remove the pork ribs from the pot, place them on a plate, and set them aside. Add the sauteed veggies, potatoes, garlic, sauerkraut, salt, and pepper to the pot with the broth. Bring to a boil and then cook on low heat covered for 20 minutes or until potatoes are fork-tender.
• Meanwhile, cut the cooled meat into small pieces. Add the chopped meat to the soup, stir, discard the bay leaves and adjust the salt to taste.
• Serve the soup hot with a dollop of sour cream and a slice of rye bread or baguette for dipping.

Notes

• 7-3-25 1/4ish Recipe
• No Changes

Photos