A traditional Polish cabbage soup made with pork, cabbage, sauerkraut, onion, carraway seed and my Babci’s secret ingredient…stewed tomatoes to really enhance the flavors in this soup.

INGREDIENTS

• 3–4 pounds of meaty pork ribs such as country style ribs
• 6 ounces diced salt pork (4 ounces after removing skin. The fatty type not the meaty type)
• 1 ½ cups onion, about one large onion
• 1/4 cup all-purpose flour
• 1 pound fresh sauerkraut with juice (found in the refrigerated section of most supermarkets)
• 1 medium head of cabbage, shredded (about 1 1/2 – 2 pounds)
• 2 14½-ounce cans of stewed tomatoes
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 4 pounds all-purpose potatoes
• Rye bread and butter

INSTRUCTIONS

1. Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top. Bring to a boil uncovered, lower to a fast simmer (low boil) and cook for 45 minutes, skimming off foam as they start to boil. Shut off burner and let them sit in the water for 15 minutes.