Polish Cabbage Soup
3-4 pounds of meaty pork spareribs
Two quarts of water
4 ounces diced salt pork (measured after rinsing and removing the salt pork from the skin)
1 medium onion, diced (about 1½ cups)
4 tablespoons flour
1 pound fresh sauerkraut with juice
1 medium head of cabbage, shredded (about 8 cups)
2 14½ ounce cans of stewed tomatoes
1 tablespoon caraway seeds
1 teaspoon salt
Boiled potatoes (served on the side)
Rye bread and butter (served on the side)
Place spareribs in a large 7-1/2 quart heavy pot and cover the ribs with water. Boil uncovered for approximately 30-40 minutes or until ribs are cooked.
While the pork is boiling, in a small frying pan, cook the diced salt pork on a low flame. Add onion to the pan and sauté for 1 minute. Sprinkle the flour over the onions and sauté until lightly golden in color. Turn off heat and set aside.
Once cooked, remove ribs from the pot (saving the water but skimming any foam from the top of the water) and let cool.
To the pot of water, add the sauerkraut and juice, shredded cabbage, stewed tomatoes, caraway seeds and salt. Add the salt pork and onion mixture to the large pot with cabbage mixture.
Cook over medium high heat until cabbage is cooked, approximately 40-45 minutes. While the cabbage mixture is cooking, remove the meat from the bones, shredding the meat into bite-sized pieces. Return the cooked pork to the pot to heat through.
Serve with boiled potatoes and rye bread and butter for a traditional Polish meal.