Sauerkraut Soup

Put the ribs and bacon with the lightly salted tap water and spices and cook on the stove until semi-soft. Take out the bay spice, pour in the finely chopped white cabbage and sauté. Shortly before finishing, mix flour with whipping cream, add to the meat broth, boil for 10 minutes. Season with sugar, vinegar and salt. Serve the sauerkraut soup with boiled, peeled potatoes.

Author’s note: This is by no means a bouillon of sauerkraut or sauerkraut (called kumst in East Prussia), but a white cabbage soup with a lot of meat, which deserves to be called a stew.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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