👩‍🍳 STEP-BY-STEP INSTRUCTIONS (

1. Prep the vegetables

• • Drain and squeeze the sauerkraut.

• • Dice the onion.

• • Slice carrots.

• • Peel and cube potatoes into even ¾-inch pieces.

• • If using ribs, separate into smaller sections.

2. Brown the meat

• • Heat a large pot over medium.

• • Add ribs, bacon, or kielbasa.

• • Brown 5–7 minutes until golden and fragrant.

• • This step creates the smoky signature flavor.

3. Sauté the aromatics

• • Add the diced onions to the pot.

• • Cook 3–4 minutes until translucent.

• • Add carrots; cook 2 minutes.

4. Add broth + spices

• • Pour in 6 cups broth.

• • Add bay leaf, allspice berries, and caraway seeds.

• • Bring to a boil, then reduce to low.

5. Simmer the meat

• • Cover and simmer 35–45 minutes until the ribs are tender.

• • If using bacon or kielbasa only, simmer 20 minutes.

6. Add potatoes

• • Stir in potatoes and cook 10–12 minutes, until just tender.

• • Avoid overcooking — potatoes will break down.

7. Add sauerkraut (and fresh cabbage if using)

• • Add drained sauerkraut.

• • Cook 10–15 minutes more.

• • Taste: add sauerkraut brine if you want it more sour, or a pinch of sugar if too sharp.

8. Optional thickening

• • Mix 1 tbsp flour with 3 tbsp hot broth until smooth.

• • Stir into the pot and simmer 5 minutes.

9. Season + finish

• • Remove bay leaf and rib bones.

• • Adjust salt and pepper.

• • Add fresh dill or parsley.

10. Serve

• • Ladle hot into bowls.

• • Add a spoonful of sour cream if desired.

• • Serve with rye bread or crusty rolls.