Ingredients

• 500 g pork ribs
• 100 g smoked raw bacon
• 400 g sauerkraut
• 600 g potatoes
• 2 liters cold water
• 1 onion
• 1 large carrot
• 1 parsnip
• piece of celery
• 2 sprigs of parsley
• seasonings: about 1 and 1/2 teaspoon salt, about 1/3 teaspoon ground pepper, 1 bay leaf, 1 allspice, 1 teaspoon caraway, 1 tablespoon dried marjoram
• 1 tablespoon clarified butter or oil
• 1 tablespoon flour

Preparation

1. Rinse the meat and cut into 2 or 3 pieces. Place in a large pot, pour in cold water, add salt and bring to a boil. Skim, reduce heat, cover and cook for about 40 minutes.
2. Peel the carrot, parsnip and celery. Do not peel the onion, just wash it. Add the vegetables to the soup, add: bay leaf, allspice, cover and cook over moderate heat for about 30 minutes.
3. Peel the potatoes and cut into cubes. Add to the soup, bring to a boil, cover and cook over low heat for about 10 minutes.
4. Add the rinsed and chopped sauerkraut on a strainer, as well as caraway and marjoram, cook for about 20 minutes. At the end, remove the onion, celery, parsnip and parsley sprigs.
5. Add freshly ground black pepper, taste the broth, if needed add another half teaspoon of salt.
6. Cut the bacon into slices and then into strips. Heat a small frying pan with a tablespoon of clarified butter or oil, add bacon and brown it on low heat on both sides (about 10 minutes).
7. Transfer the bacon to the pot with the soup and in the remaining fat lightly fry the flour stirring with a wooden spoon, then gradually pour in the broth stirring vigorously with a spoon. Pour everything into the pot with the soup and bring to a boil. Cook for 10 minutes.
8. Remove the carrot from the broth, after cooling grate it on a grater with large holes and put it back into the soup.