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Gallery Read the full recipe after the video. Recipe Summary prep: 50 mins total: 2 hrs 15 mins Servings: 6 pork cabbage soup
Ingredients Ingredient Checklist 6 ounces bacon, chopped 3 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds, then washed well and drained (1 cup) 4 pounds pork spareribs, cut crosswise into 4 sections 3 carrots, peeled and cut into 1/4-inch rounds (1 1/2 cups) 1/2 small Savoy cabbage, cored and cut into 1-inch pieces (3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces 1 small onion, halved and thinly sliced lengthwise (1 cup) 2 cups sauerkraut, drained 2 tablespoons caraway seeds Kosher salt and freshly ground pepper Fresh dill, sour cream, seeded rye bread, and salted butter, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 2 hrs 15 mins Servings: 6 pork cabbage soup
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 2 hrs 15 mins Servings: 6
Recipe Summary
prep: 50 mins total: 2 hrs 15 mins
Servings: 6
prep: 50 mins
total: 2 hrs 15 mins
prep:
50 mins
total:
2 hrs 15 mins
Servings: 6
6
pork cabbage soup
pork cabbage soup
Ingredients
Ingredients
- 6 ounces bacon, chopped 3 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds, then washed well and drained (1 cup) 4 pounds pork spareribs, cut crosswise into 4 sections 3 carrots, peeled and cut into 1/4-inch rounds (1 1/2 cups) 1/2 small Savoy cabbage, cored and cut into 1-inch pieces (3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces 1 small onion, halved and thinly sliced lengthwise (1 cup) 2 cups sauerkraut, drained 2 tablespoons caraway seeds Kosher salt and freshly ground pepper Fresh dill, sour cream, seeded rye bread, and salted butter, for serving
Directions
In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.
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All Reviews for Pork-and-Cabbage Soup
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All Reviews for Pork-and-Cabbage Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
