Sauerkraut Soup
This variation of Polish Kapusniak will warm you to the bones. Your meat lovers will enjoy every last spoonful
Ingredients
- 2.5 lb pork baby back ribs uncooked
- 1 lb kiebasa
- 2 tbsp olive oil
- 2 cloves garlic rough chopped
- 1 medium yellow onion chopped
- 4 bay leaves
- 1/4 tsp allspice
- 1 tsp dried marjoram substitute several sprigs of fresh
- 1.5 lb potatoes
- 8 cups water
- salt & pepper to taste
- 1 lb sauerkraut Look for non-vinegar sauerkraut for a better flavor.
Instructions
- Brown ribs in olive oil in large stock pot, about 4 minutes per side. Move to plate.
- Add onion and garlic to the same pot, cook down for about 5 minutes on medium heat.
- Add sausage and add in layers: bay leaves, allspice, marjoram, black pepper, potatoes, ribs.
- Cover with 8 cups of water. Bring to boil and then lower heat. Simmer for 60 minutes
- Add sauerkraut. Skim if necessary. Continue to simmer for 30 minutes.
Nutrition
Calories: 499kcalCarbohydrates: 20gProtein: 27gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 101mgSodium: 967mgPotassium: 834mgFiber: 4gSugar: 2gVitamin A: 36IUVitamin C: 27mgCalcium: 74mgIron: 3mg