Sauerkraut Soup with Pork Ribs | Transylvanian Tradition
(0)
70 min
Under an hour
Sezamo
O ciorbă tradițională ardelenească desăvârșită, pregătită cu costiță fragedă de porc și varză murată tocată mărunt, acrită armonios cu zeamă de varză și îmbogățită cu legume rădăcinoase dulci și leuștean aromat. Ideală pentru zilele răcoroase de toamnă!
Preparation method
Ingredient preparation
Cut the pork ribs into suitable pieces along the bones and rinse them under cold running water. Peel and finely chop the onion, and cut the carrots, celeriac, parsnip, and red bell pepper into uniform cubes.
Squeeze the sauerkraut well to remove the brine and taste it. If it is too salty or very sour, rinse it briefly in cold water and drain it again, then shred it thinly.
Boiling the meat and sautéing the vegetables
In a spacious 5-liter pot, bring the pork ribs to a boil in approximately 2.5 liters of cold water with a teaspoon of sea salt. When it comes to a boil, skim off the foam from the surface as needed, add the black peppercorns, and let the meat simmer over medium heat for about 30-35 minutes.
Chef's tip
Boiling the sauerkraut brine separately before adding it to the soup prevents cloudiness and gives it a balanced, fresh flavor.
If you prefer a richer and creamier touch, you can add a generous tablespoon of Sezamo sour cream to your bowl.
45 min
Under an hour
