Sauerkraut soup with pork ribs
Ingredients
- 700g pork ribs
- 1kg sauerkraut
- 2–3 potatoes
- 2 carrots
- 2 tablespoons tomato paste
- 1 onion
- 1 teaspoon paprika powder
- Pork lard for frying
- Pinch of chili powder (optional)
- Water
- Handful of barley
- Salt to taste
- Sugar to taste (to balance acidity)
Preparation video
Filling, warming sauerkraut soup for a hearty winter supper!
In a pot, fry ribs in lard or oil on both sides until brown. Remove ribs and set aside. In the same pot, fry chopped onion and carrot sliced in half-rounds. After a few minutes, add tomato paste, paprika and chili. Fry for a while, add sauerkraut. When heated through, place ribs back in the pot and submerge in water, allowing some extra for potatoes and barley. Cover the pot and boil on medium heat for 20 minutes. Add diced potatoes and a handful of barley. Stir, season with salt and sugar to taste. Sugar will balance the acidity of tomato paste.
Cover the pot, bring to a boil and simmer on low heat for 20 minutes. If needed, adjust the seasoning.
Preparation
Filling, warming sauerkraut soup for a hearty winter supper!
In a pot, fry ribs in lard or oil on both sides until brown. Remove ribs and set aside. In the same pot, fry chopped onion and carrot sliced in half-rounds. After a few minutes, add tomato paste, paprika and chili. Fry for a while, add sauerkraut. When heated through, place ribs back in the pot and submerge in water, allowing some extra for potatoes and barley. Cover the pot and boil on medium heat for 20 minutes. Add diced potatoes and a handful of barley. Stir, season with salt and sugar to taste. Sugar will balance the acidity of tomato paste.
Cover the pot, bring to a boil and simmer on low heat for 20 minutes. If needed, adjust the seasoning.
Sauerkraut soup with pork ribs
Ingredients
- 700g pork ribs
- 1kg sauerkraut
- 2–3 potatoes
- 2 carrots
- 2 tablespoons tomato paste
- 1 onion
- 1 teaspoon paprika powder
- Pork lard for frying
- Pinch of chili powder (optional)
- Water
- Handful of barley
- Salt to taste
- Sugar to taste (to balance acidity)
Preparation
Filling, warming sauerkraut soup for a hearty winter supper!
In a pot, fry ribs in lard or oil on both sides until brown. Remove ribs and set aside. In the same pot, fry chopped onion and carrot sliced in half-rounds. After a few minutes, add tomato paste, paprika and chili. Fry for a while, add sauerkraut. When heated through, place ribs back in the pot and submerge in water, allowing some extra for potatoes and barley. Cover the pot and boil on medium heat for 20 minutes. Add diced potatoes and a handful of barley. Stir, season with salt and sugar to taste. Sugar will balance the acidity of tomato paste.
Cover the pot, bring to a boil and simmer on low heat for 20 minutes. If needed, adjust the seasoning.
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