Lithuanian Pork Spareribs And Sauerkraut Soup Recipes

SIMPLE SPARERIB & SAUERKRAUT SUPPER

Steps:

• Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

LITHUANIAN PORK SPARERIBS AND SAUERKRAUT SOUP

Steps:

• Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
• Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
• In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
• As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
• Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

LITHUANIAN PORK SPARERIBS AND SAUERKRAUT SOUP

Steps:

• Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
• Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
• In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
• As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
• Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

LITHUANIAN CABBAGE SOUP (KOPUSTU SRIUBA)

Steps:

• In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
• Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
• Add water, as necessary, to keep it soupy.
• To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
• Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!
• Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
• Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

SPARE RIBS WITH SAUERKRAUT

Steps:

• Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
• In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
• Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
• Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.