February 17 is World Cabbage Day! Celebrate by making this hearty, delicious traditional sauerkraut soup.
For this recipe, you will need:
2-3 lbs pork spareribs or pork neck bones
1 pork hock, smoked
8 cups water
1 large onion
3 bay leaves
2 teaspoons black peppercorns
2 teaspoons salt
1 jar or large can sauerkraut
Wash the meat, place in a soup pot, and cover with water. Bring to a boil, and skim off the scum that comes to the top. Turn down and simmer until meat is tender, about an hour and half.
Add seasonings, onion and sauerkraut, and continue cooking until vegetables are tender. Taste and adjust the salt. If you like, remove the meat and bones from the pot. Discard bones and cut the meat into bite size pieces, then return it to the pot. Serve with rye or pumpernickel bread.