Tangy sour crout and pork rib soup

Name: Tangy sour crout and pork rib soup
Total time: 14400 s
Yield: 6 servings
Cuisine: British
Ingredients: Beef broth; Bay leafs; 1 tsp caraway seed; 1 tsp Fennel seed; 1 tsp cumin seed; 0.5 tsp ground cumin; 3 bay leaves; 40 ml vinegar; Pepper to taste; 1 Diced onion; 4 crushed garlic cloves; 700 gr pork ribs; 650 gr souer crout; 3-4 medium potatoes

cepellina @cepellina

This is an eastern European hearty warm tangy delicious soup that guarantees to warm you up.

It's sour, rich, delicious and moreish

This is an eastern European hearty warm tangy delicious soup that guarantees to warm you up.

It's sour, rich, delicious and moreish

cepellina @cepellina

This is an eastern European hearty warm tangy delicious soup that guarantees to warm you up.

It's sour, rich, delicious and moreish

This is an eastern European hearty warm tangy delicious soup that guarantees to warm you up.

It's sour, rich, delicious and moreish

Saved

Ingredients

4 hrs

6 servings

Beef broth
Bay leafs
1 tspcaraway seed
1 tspFennel seed
1 tspcumin seed
0.5 tspground cumin
3bay leaves
40 mlvinegar
Pepper to taste
1Diced onion
4crushed garlic cloves
700 grpork ribs
650 grsouer crout
3-4medium potatoes

Saved

Steps

4 hrs

1

For this recipe you have to use pork, it just doesn't ring the same with other meats. It doesn't have to be ribs, but it has to be a fatty pork cut. I used pork ribs with the seasoning as they were cheaper this way than buying fresh. Plus extra seasoning and the bones will make the broth even tastier, so it was a win-win situation for me.
Cut it in to individual ribs.
In the pot with a little oil brown the meat and set aside.
2

Withe left over oil from the meat in to the same pot add the seeds and toast them lightly for about a minute on medium heat.
Add the onion and garlic. Sweat them a little with a pinch of salt.
Return the ribs and add your broth. If home made, it'll be the best. Aprox 2.5 or 3 liters. Add your bay leaf. Bring to a boil.
Then turn down to medium-low, cover and let simmer for 2.5 hours until meat is tender but not yet falling apart.
3

In about 2 and a half hours of simmering, on the cutting board lay out half of the sour crout and with a knife chop it in 1cm spacing in a Criss cross manner. This will prevent the cabbage to have long pieces splashing you when eating the soup. Add the the water, repeat to the other half of the sour crout and add to soup. Boil the cabbage for about 15mins.
4

I like this soup sour, so I add some vinegar. But this is optional, you can test the soup and see, maybe it's the perfect sour lever for you so then don't add the vinegar, or perhaps more vinegar than 40ml. Its up to you.
5

I like my potatoes skin on for this soup, but my partner doesn't so we compromised and I peel them now :D
Potatoes are a must in this dish.
The sweetness and melowyness from them nicely balances the tartness from the crout.
Cut them in to 1cm cubes and add them to the soup, cover and boil for another 15-20mins until soft.
6

Once the potatoes are soft, taste the broth for salt as potatoes can absorb the salt. And you are done
7

Serve with a dollop of sour cream (creme fraiche) and toasted rye bread, buttered and slightly salted.