Talk about hearty soup … ribs and sauerkraut - recipe

Sunset, Dec, 1984

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