Kapusta(Polish Sauerkraut With Spareribs) Recipe

Name: Kapusta(Polish Sauerkraut With Spareribs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 2 lb. spareribs; 2 qt. sauerkraut; 1 chopped onion; 6 to 7 pieces dried mushrooms; Polish sausage, sliced (optional); 2 bay leaves; 5 to 6 slices crisp, chopped bacon; 2 Tbsp. flour; 4 to 5 cut up potatoes (depending on how much you like potatoes)

Servings: persons

1 clove garlic
2 lb. spareribs
2 qt. sauerkraut
1 chopped onion
6 to 7 pieces dried mushrooms
Polish sausage, sliced (optional)
2 bay leaves
5 to 6 slices crisp, chopped bacon
2 Tbsp. flour
4 to 5 cut up potatoes (depending on how much you like potatoes)

1
Put spareribs in a large Dutch oven or soup pot.
2
Cover with water; add bay leaves and garlic.
3
Boil and simmer 1 hour.
4
Wash sauerkraut well.
5
Drain some of water off the ribs (most of it) and put sauerkraut in with ribs and remaining water.
6
Add 1 chopped onion and the mushrooms.
7
Let simmer all day (at least 3 to 4 hours).
8
Add bacon, flour and potatoes and let simmer about 1 hour longer.
9
Polish sausage may also be added at this time.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 clove garlic, 2 lb. spareribs, 2 qt. sauerkraut, 1 chopped onion, and more.

Yes, Kapusta(Polish Sauerkraut With Spareribs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kapusta(Polish Sauerkraut With Spareribs)

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