To prepare an exceptional soup with ribs and sausages, we will start by boiling 4 liters of water in a large pot. Once the water reaches the boiling point, we add the pork ribs and sausages, letting them boil for about 10 minutes. This is when the meat's aroma will start to release into the water, creating a rich base for the soup.
While the meat is boiling, we will take care of the mushrooms, which need to be pre-hydrated. So, we leave them in warm water to soak and become soft. After the 10 minutes, we add the hydrated mushrooms (and prunes, optional, if you want a sweeter taste) to the pot. We continue to boil the ingredients over medium heat until the meat is almost cooked, which will take about 30 minutes.
Then, it's time for the cabbage. Before adding it, we need to wash it well to avoid the soup becoming too sour. Once the cabbage is clean, we add it to the soup pot and let it boil for an hour. Halfway through the cooking time, we introduce the finely chopped onion and season with salt or Delikat, to taste, to enhance the flavors.
After an hour of boiling, we will remove the ribs and sausages from the soup and let them cool a bit so we can work with them. In the meantime, we will prepare 'zaprazka', an essential ingredient for thickening and adding extra flavor to the soup. In a pan, we heat a bit of oil and fry 2 heaping tablespoons of flour, stirring constantly to achieve a golden color. We add a pinch of paprika, which will bring a pleasant hue and a slightly smoky taste, and a small cup of water to form a paste.
Once the meat has cooled enough, we finely chop it off the bones and slice the sausages. These will be reintroduced into the soup, along with the zaprazka, which will thicken the soup's consistency. We also add the peeled and diced potatoes, which will add substance and flavor to the dish. Then, we add the rest of the spices: a few peppercorns for extra aroma, 4 bay leaves, cumin, and marjoram, along with the 2 tablespoons of tomato sauce, which will provide a sweet and sour taste.
We let the soup boil until the potatoes become soft, stirring occasionally to ensure nothing sticks to the bottom of the pot. In the end, we will enjoy a rich and savory soup, full of the flavors of meat and vegetables, perfect to be served on a cool day. This recipe will not only warm your soul but will also bring a touch of joy to your table!
While the meat is boiling, we will take care of the mushrooms, which need to be pre-hydrated. So, we leave them in warm water to soak and become soft. After the 10 minutes, we add the hydrated mushrooms (and prunes, optional, if you want a sweeter taste) to the pot. We continue to boil the ingredients over medium heat until the meat is almost cooked, which will take about 30 minutes.
Then, it's time for the cabbage. Before adding it, we need to wash it well to avoid the soup becoming too sour. Once the cabbage is clean, we add it to the soup pot and let it boil for an hour. Halfway through the cooking time, we introduce the finely chopped onion and season with salt or Delikat, to taste, to enhance the flavors.
After an hour of boiling, we will remove the ribs and sausages from the soup and let them cool a bit so we can work with them. In the meantime, we will prepare 'zaprazka', an essential ingredient for thickening and adding extra flavor to the soup. In a pan, we heat a bit of oil and fry 2 heaping tablespoons of flour, stirring constantly to achieve a golden color. We add a pinch of paprika, which will bring a pleasant hue and a slightly smoky taste, and a small cup of water to form a paste.
Once the meat has cooled enough, we finely chop it off the bones and slice the sausages. These will be reintroduced into the soup, along with the zaprazka, which will thicken the soup's consistency. We also add the peeled and diced potatoes, which will add substance and flavor to the dish. Then, we add the rest of the spices: a few peppercorns for extra aroma, 4 bay leaves, cumin, and marjoram, along with the 2 tablespoons of tomato sauce, which will provide a sweet and sour taste.
We let the soup boil until the potatoes become soft, stirring occasionally to ensure nothing sticks to the bottom of the pot. In the end, we will enjoy a rich and savory soup, full of the flavors of meat and vegetables, perfect to be served on a cool day. This recipe will not only warm your soul but will also bring a touch of joy to your table!
Ingredients
-a piece of smoked rib -1-2 sausages -100 g dried mushrooms -100 g dried plums (optional) -1 kg sauerkraut -potatoes (4-5 medium) -2 onions -spices (salt, delikat, cumin, paprika, whole pepper, marjoram, 4 bay leaves) -2 tablespoons tomato sauce -2 tablespoons grated flour -oil