Highlander Sauerkraut Polish Soup (Print Version)
# Ingredients:
→ Meat and Base
01 -
Fresh pork ribs (1 pound)
02 -
Smoky pork ribs (½ pound)
03 -
Chopped smoked bacon (¼ pound)
04 -
Coarsely cut sauerkraut (4 cups)
05 -
Water (4 cups)
→ Vegetables and Aromatics
06 -
Big onion, chopped
07 -
Crushed garlic cloves (2)
08 -
Diced and peeled medium potatoes (3)
09 -
Dry woodland mushrooms (1 cup)
→ Seasonings
10 -
Bay leaves (2)
11 -
Whole allspice (5)
12 -
Caraway seeds (1 teaspoon)
13 -
Dry marjoram (1 teaspoon)
14 -
Pepper and salt as needed
15 -
Chopped fresh parsley to top
# Instructions:
01 -
Put fresh pork ribs, smoky ribs, bacon bits and water into a big pot. Let it come to a boil, then turn down heat and let it bubble gently for 30 minutes. Remove any foam that forms on top.
02 -
Toss in the onion, garlic, bay leaves, whole allspice, and caraway seeds. Keep simmering for another 30 minutes.
03 -
Drop in the sauerkraut and soaked mushrooms with their soaking water. Let everything bubble together for 20 minutes to blend tastes.
04 -
Toss in the diced potatoes and cook until soft, around 20 minutes. Mix in marjoram and shake in some salt and pepper to taste.
05 -
Scoop into bowls, sprinkle with fresh parsley, and enjoy while it's hot with a slice of rye bread.
# Notes:
01 -
Mountain-style Polish soup from the highlands
02 -
You can make it more or less sour by changing how much sauerkraut juice goes in
03 -
If you want it smoother, blend some of the soup