Ingredients Jump to Instructions ↓

  1. 3 to 3 1/2 pounds country-style pork ribs, trimmed of fat

  2. 3 tablespoons white wine vinegar

  3. 2 tablespoons vegetable oil

  4. 1 large onion, thinly sliced

  5. 1 teaspoon caraway seeds

  6. 2 dry bay leaves

  7. 1 (32-ounce) package refrigerated sauerkraut, drained and rinsed

  8. 1/2 pound cabbage, shredded

  9. 1/2 cup pearl barley

  10. 1 (14 1/2-ounce) can diced tomatoes in juice

  11. 2 quarts beef broth

Instructions Jump to Ingredients ↑

  1. Cook ribs in a deep 6 to 8-quart pan over medium-high heat, turning as needed, until browned on all sides, about 25 minutes. Remove ribs from pan; set aside. Add vinegar to pan and stir to scrape browned bits free. Add oil, onion, caraway seeds, and bay leaves. Cook, stirring, until onion is translucent, about 3 minutes. Stir in sauerkraut, cabbage, barley and tomatoes with their juice. Return ribs to pan. Pour in broth. Bring to a boil over high heat; then reduce heat, cover, and simmer until meat pulls easily from bones, about 2 1/2 to 3 hours. Skim and discard fat from soup. If made ahead, let cool; then cover and refrigerate for up to 3 days. Reheat before serving. To serve, ladle soup into bowls.


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