Polish Cabbage Soup

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 2 sticks Celery
  • 3 cloves Garlic
  • 1 small head Green cabbage
  • 1 pinch Hot pepper flakes, red
  • 1 Onion

• Baking & Spices

  • 5 Peppercorns, whole
  • 1 Salt

• Other

  • Kielbasi, sliced and quartered (optional

Found on familytabletreasures.com

Description

Directions

• Fill a large stock pot with about 8-10 cups of water. Bring to a boil and add spareribs. Reduce heat and simmer for 30 minutes. If any foam forms on surface, skim it off then add sauerkraut and cook for another 30 minutes.
• Add onion, celery sticks, carrots, garlic, bay leaf, crushed red pepper flakes, peppercorns and shredded cabbage. Cook for another 30 minutes longer.
• * If you are using kielbasi, add it in at about the last 5-10 minutes of cooking.
• *Add salt to taste at this point. If you are using the kielbasi it will already add a bit of salt to the soup so taste before you add.
• * If soup taste too sour you may add a pinch of sugar at the end. Sometimes this can vary depending on the type of sauerkraut you purchase.