Sauerkraut Soup with Smoked Ribs

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

A hearty, flavorful soup with barley from a local pub. The soup is made with pork neck, includes bacon, and the ribs are served separately. Recipe taken from a culinary guidebook.

Ingredients

Pork Neck - 9.2 oz
Sauerkraut - 7.1 oz
Pearl barley - 0.7 oz
Carrot - 5.6 oz
Vegetable Oil - 1 fl oz
Tomatoes - 7.1 oz
Butter - 0.7 oz
Semi-Smoked Sausage - 2.5 oz
Garlic - 0.1 oz
Salt - 0.4 oz
Sugar - 0.3 oz
Spices - to taste
Potato - 11.3 oz
Herbs - 0.1 oz
Sour Cream - 7.1 oz
Onion - 9.9 oz

Step by Step guide

Step 1

For the cabbage soup, cut the pork into cubes, lightly sauté it, and then boil until cooked through. Add the cabbage and barley, which has been rinsed in cold water, to the boiling broth and cook until done, about 30 minutes. Stir in the sliced and sautéed onions and carrots, along with salt and spices.

Step 2

Peel the tomatoes, dice them, and sauté in a skillet with melted butter over low heat for 5–10 minutes. Dice the bacon and garlic finely, fry them in vegetable oil, and add to the soup along with the tomatoes 10–15 minutes before the cooking time is up.

Step 3

For Idaho potatoes, thoroughly rinse the potatoes with skin on, cut them into wedges, and boil for 2–3 minutes. Then, drain them in a colander and let the water drain off. Fry the prepared potatoes in hot oil. Mix 50 ml of vegetable oil with salt, ground pepper, crushed garlic, and chopped herbs, then toss with the fried potatoes.

Step 4

Serve the ready shchi in a pot, sprinkled with chopped herbs. On a separate plate, serve Idaho potatoes and smoked ribs. Place small dishes with sour cream and finely chopped onions on the side.