Talk about hearty soup ... ribs and sauerkraut.
Cabbage, both fresh and preserved as sauerkraut, gives body and tang to this whole-meal pork and barley soup. Consider it for supper on a busy day: it demands little attention, and the flavors improve on standing--even if the wait is several days.
Kraut and Rib Soup
3 to 3 1/2 pounds country-style pork ribs
3 tablespoons white wine vinegar
2 tablespoons salad oil
1 large onion, thinly sliced
1 teaspoon caraway seed
2 whole bay leaves
1 can (27 oz.) sauerkraut, rinsed and drained
1/2 pound cabbage, cut in fine shreds
1 can (16 oz.) tomatoes
1/2 cup pearl barley
2 quarts regular-strength beef broth
In a 6- to 8-quart kettle, cook ribs over medium-high heat until browned on all sides, about 25 minutes. Set ribs aside.
Add vinegar to pan; scrape to loosen browned bits. Add oil, onion, caraway, and bay leaves. Cook, stirring, until onion is translucent, about 5 minutes. Stir in sauerkraut, cabbage, tomatoes, and barley; break up tomatoes with spoon. Return ribs and accumulated juices to pan and pour in broth.
Bring to a boil on high heat; cover, reduce heat, and simmer until meat pulls easily from bones, 2 1/2 to 3 hours. Skim off excess fat. Serve hot; or cool, cover, and refrigerate as long as 3 days, then reheat. Makes 6 servings.
Photo: Thick, hot soup combines country-style pork ribs, sauerkraut, cabbage
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|Date:||Dec 1, 1984|
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