Sauerkraut soup

Description

Perfect for lunch. The soup turns out very rich, hearty, and aromatic. Be sure to use pork ribs with a good amount of meat and fat. If you like your sour cabbage soup with a pronounced tanginess, add some sauerkraut juice at the end of cooking.

Instructions

1. 1

   Step 1

   In a heavy-bottomed pot over high heat, sear the pork ribs. They should render fat and brown well. Transfer the ribs to another dish.

2. 2

   Step 2

   In the same pot, fry the bacon pieces until they render most of their fat.

3. 3

   Step 3

   Wash and peel the potatoes. Cut them into large pieces. Peel the carrots and slice them into rings. Finely chop the onion and cut the celery into small pieces.

4. 4

   Step 4

   Add all the chopped vegetables to the pot with the bacon, and squeeze in the garlic. Sauté until the onion becomes translucent.

5. 5

   Step 5

   Then add the sliced fresh cabbage, mix and simmer for a few minutes until it becomes soft.

6. 6

   Step 6

   Next, add the sauerkraut, tomato sauce, paprika, bay leaf, and sugar. Return the pork ribs to the pot and pour in the beef broth. Simmer over low heat for about 2 hours, until the meat easily separates from the bone.

7. 7

   Step 7

   Remove the ribs from the shchi, slice the meat, and return it to the soup. Serve with sour cream and fresh herbs.