Polish Sauerkraut Soup (Kapuśniak)

INGREDIENTS
1½ lbs of smoked pork ribs

½ lb of smoked bacon

1½ lbs of sauerkraut

4 potatoes

2 carrots

1 parsley root

1 onion

1 tbsp of dried marjoram

½ tsp pepper

4 bay leaves

4 allspice berries

salt

12 cups of water

INSTRUCTIONS
Cover the pork ribs with water. Add bay leaves, allspice berries, and cook slowly for about an hour.

1. In the meantime, peel and dice the carrots, potatoes, and parsley root. Set aside.

2. Peel and dice the onion. Dice the smoked bacon. Fry it together on the pan until they change the color to golden.

3. Squeeze the sauerkraut but don't rinse it. Reserve the sauerkraut water.

4. Add the sauerkraut to the bacon and onion. Fry for about 5 minutes.

5. After an hour, add diced veggies to the pork ribs and cook.

6. When the veggies in the soup are soft, add fried bacon, onion, and sauerkraut.

7. Season with dried marjoram and cook for another 15 minutes.

8. If you want your kapuśniak to be sour, add some sauerkraut water.