My grandmother taught me this recipe for cabbage. I don’t like any other

• 1½ l of water,
• ½ kg of sauerkraut,
• 400 g of raw pork ribs,
• 100 g of smoked pork ribs,
• 200 g of raw smoked bacon,
• ½ kg of potatoes,
• 1 large carrot,
• 1 parsley,
• ¼ of the small celery root,
• 1 onion,
• 2 tablespoons of tomato concentrate,
• 1 teaspoon of cumin,
• 2 teaspoons of marjoram,
• 1 bay leaf,
• 2 grains of allspice,
• salt, freshly ground pepper (to taste),
• clarified butter (optional),
• 3-4 tablespoons of chopped parsley (for decoration).

Rinse the ribs and divide into smaller parts. Pour cold water in a large pot. Add bay leaf and allspice. When the water boils, remove the so -called scum and reduce panic power. Cook covered for an hour.

When the ribs cook, peel potatoes, carrots, parsley and celery. Add to the boiling decoction. Cook for another 30 minutes – until the meat and vegetables are tender. Strain the decoction. Boil it again. Add marjoram, cumin and chopped cabbage to the boiling decoction. If the soup is to be acidic, do not rinse it and do not squeeze the juice. Cook the cabbage for about 30 minutes – until tender.

Cut the bacon into small cubes. Fry in a pan. When browned, transfer to a pot with cabbage. If little fat melted from the bacon, add a little butter to the pan and fry the chopped onion. When it is fine, pour some decoction of the pot in the pan to “collect” all the fat. Cook for a while and break down with the onion back to the pot.

Put the potatoes back in the pot, grated on a grater with large mesh carrots and ribs (separated from the bone). Add tomato concentrate. Cook a few more minutes. Season to taste with salt and pepper. Before serving, decorate with parsley.

Source: NowowoPuje.pl