How to Make Speedy Tangy sour crout and pork rib soup
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Tangy sour crout and pork rib soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tangy sour crout and pork rib soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tangy sour crout and pork rib soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tangy sour crout and pork rib soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tangy sour crout and pork rib soup estimated approx 4 hrs.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Tangy sour crout and pork rib soup using 14 ingredients and 7 steps. Here is how you cook it.
This is an eastern European hearty warm tangy delicious soup that guarantees to warm you up.
It's sour, rich, delicious and moreish
Ingredients and spices that need to be Prepare to make Tangy sour crout and pork rib soup:
- Beef broth
- Bay leafs
- 1 tsp caraway seed
- 1 tsp Fennel seed
- 1 tsp cumin seed
- 0.5 tsp ground cumin
- 3 bay leaves
- 40 ml vinegar
- Pepper to taste
- 1 Diced onion
- 4 crushed garlic cloves
- 700 gr pork ribs
- 650 gr souer crout
- 3-4 medium potatoes
Steps to make Tangy sour crout and pork rib soup
- For this recipe you have to use pork, it just doesn't ring the same with other meats. It doesn't have to be ribs, but it has to be a fatty pork cut. I used pork ribs with the seasoning as they were cheaper this way than buying fresh. Plus extra seasoning and the bones will make the broth even tastier, so it was a win-win situation for me.
Cut it in to individual ribs.
In the pot with a little oil brown the meat and set aside.
- Withe left over oil from the meat in to the same pot add the seeds and toast them lightly for about a minute on medium heat.
Add the onion and garlic. Sweat them a little with a pinch of salt.
Return the ribs and add your broth. If home made, it'll be the best. Aprox 2.5 or 3 liters. Add your bay leaf. Bring to a boil.
Then turn down to medium-low, cover and let simmer for 2.5 hours until meat is tender but not yet falling apart.
- In about 2 and a half hours of simmering, on the cutting board lay out half of the sour crout and with a knife chop it in 1cm spacing in a Criss cross manner. This will prevent the cabbage to have long pieces splashing you when eating the soup. Add the the water, repeat to the other half of the sour crout and add to soup. Boil the cabbage for about 15mins.
- I like this soup sour, so I add some vinegar. But this is optional, you can test the soup and see, maybe it's the perfect sour lever for you so then don't add the vinegar, or perhaps more vinegar than 40ml. Its up to you.
- I like my potatoes skin on for this soup, but my partner doesn't so we compromised and I peel them now :D
Potatoes are a must in this dish.
The sweetness and melowyness from them nicely balances the tartness from the crout.
Cut them in to 1cm cubes and add them to the soup, cover and boil for another 15-20mins until soft.
- Once the potatoes are soft, taste the broth for salt as potatoes can absorb the salt. And you are done
- Serve with a dollop of sour cream (creme fraiche) and toasted rye bread, buttered and slightly salted.
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