Cabbage soup from the New Frontier, which is a place that Lithuanians, Poles, and Ruthenians fought over, in, and on. For several centuries.
Food is fuel, food is a fortress, food is the soul.
Half pound sauerkraut (kislaya kapusta), slightly drained.
Half of a head of white cabbage, finely shredded.
One onion, chopped.
Two carrots, peeled and diced.
Two stalks celery, diced.
Two potatoes, peeled and diced.
One pound pork ribs.
Half a pound smoked sausage, chopped.
Six to eight cups clear stock.
Three TBS tomato paste.
Three cloves garlic, minced.
Two Tsp sugar.
Two Tsp paprika.
Two to four TBS finely minced parsley.
And plenty of cilantro, if you live in SF.
Otherwise it's optional.
Brown the ribs and smoked sausage in some rendered fat, and remove to a plate. Then sauté the onion, celery, and carrot in the pot, with the garlic, till nicely gilded and fragrant. Stir in the tomato paste, and add everything else except the parsley and cilantro. Bring to a boil, lower the flame, and simmer for about an hour and a half, two hours.
Remove the pork ribs from the soup with cooking tongs, and strip the meat from the bones. Discard the bones, chop the meat and return it to the soup. Add a few grinds of pepper, and serve in individual bowls with the parsley and cilantro strewn over.
Have some chili peppers and a bowl of sour cream (smetana) on the table for them as wants, along with a fresh loaf of crusty bread.
NOTE: I always add caraway seeds (kimil) to cabbage dishes (kroitn, kapusti) when preparing such. But that may not be your thing.
[½ teaspoon for this recipe.]
Originally posted here: http://atthebackofthehill.blogspot.com/2014/01/otters-and-kapusniyak-redeeming.html.