Sauerkraut Cabbage Soup with Ribs and Brisket

This is a recipe for delicious Hungarian cabbage soup – rich and aromatic, with lots of sweet paprika, cumin, pork ribs, and boiled-smoked brisket. And, of course, sauerkraut. Oh, and such hearty cabbage soup is good at any time of the year, and especially in cold weather!

Ingredients

Directions

Essential products.
Pour pork ribs in a saucepan with 1.3 liters of water, bring to a boil and remove the foam. We make a small fire and cook for about 40 minutes until tender.
Then remove the ribs from the broth. The meat can be removed from the bones and cut into pieces. If the ribs with bones are small, you can leave the ribs intact. Strain the broth.
We squeeze sauerkraut from the brine and put it in a saucepan with broth.
Add the bay leaf.
Cook the cabbage until tender, 20-30 minutes.
Peel the onion and garlic. Cut the onion into cubes, chop the garlic with a knife.
Heat vegetable oil in a frying pan and fry the onion for about 7 minutes until golden brown.
Then add garlic to the pan to the onion.
Cut the brisket into strips and put it in the pan.
We also put boiled ribs (or meat cut from them) in the pan.
Mix everything and fry for 5-7 minutes, until browned.
Then add 2 types of ground paprika and crushed cumin.
Fry everything together for another 2-3 minutes.
Put the contents of the pan into a saucepan with cabbage.
Also add black pepper, salt, and sugar.
Cook for another 10-15 minutes. Then turn off the heat and cover the pan with a lid. Let the cabbage soup brew for 15-20 minutes.
Chop the green onion and parsley finely.
Pour the cabbage soup into portions and sprinkle with chopped green onions and parsley. Additionally, you can serve sour cream with cabbage soup. Bon Appetit!

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