Lithuanian Pork Spareribs And Sauerkraut Soup Recipes

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GREAT- GRANDMA ELZBIETAS LITHUANIAN CABBAGE SOUP



Great- Grandma Elzbietas Lithuanian Cabbage soup image

I had this often in the winter Growing up and as a adult. It was a delicious and Inexpensive soup. My mother Karen called them "Economy" or "Economic" recipes.

Provided by sherrie parnell

Categories     Other Side Dishes

Number Of Ingredients 6

1 pkg pork spare ribs (not boneless)
1 large can of tomatoes
1 head of cabbage - shredded
1 onion
salt and pepper to taste or seasonings to taste (season salt, ect.)
LARGE SOUP PAN.

Steps:

  • 1. Put ribs in pot, add water,seasonings, tomatoes, onion, cabbage. cook down some , add more water as needed. simmer until flavor is through soup and pork falls of the bones.(You can remove bones after soup and the pork is cooked. If you decide not to remove bones after cooked be "VERY CAREFUL EATING SO YOU DO NOT CHOKE ON ANY BONES"

SAUERKRAUT AND PORK SOUP



Sauerkraut and Pork Soup image

Eastern Europe inspired soup. Easy to make, nutritious and inexpensive. The sauerkraut is added twice to preserve its sourish aroma. Do not rinse the sauerkraut!

Provided by Andreacute Grisell

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 ounces butter or 2 ounces lard, etc
3/4 lb smoked bacon, cubed
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon wheat flour
3 potatoes, peeled and cubed
1 small carrot, sliced
1 lb sauerkraut, with liquid chopped
1 quart beef stock
1 small cured spicy sausage, sliced
1 (8 ounce) can sour cream
1 bay leaf
1 teaspoon marjoram or 1 teaspoon oregano
1 teaspoon thyme
salt
pepper
dill

Steps:

  • Fry bacon, onion and garlic in fat until the onion is transparent.
  • Add flour and stir for a while.
  • Add carrot, potatoes, marjoram, thyme, bay leaf and half of the sauerkraut and enough stock to cover.
  • Bring to a boil and let simmer until the potato and carrot are soft (app. 15 minutes).
  • Add the rest of the sauerkraut together with its liquid (if there is any), the sour cream, the sausage, and salt and pepper to taste.
  • Bring to a boil again, then remove from heat and serve with chopped dill sprinkled on top.

Nutrition Facts : Calories 882.2, Fat 60.5, SaturatedFat 27.1, Cholesterol 150.3, Sodium 3630.5, Carbohydrate 43.9, Fiber 7.6, Sugar 5.6, Protein 41.4

SIMPLE SPARERIB & SAUERKRAUT SUPPER



Simple Sparerib & Sauerkraut Supper image

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. - Donna Harp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 13

1 pound fingerling potatoes
1 medium onion, chopped
1 medium Granny Smith apple, peeled and chopped
3 slices thick-sliced bacon strips, cooked and crumbled
1 jar (16 ounces) sauerkraut, undrained
2 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons brown sugar
1/4 teaspoon caraway seeds
1/2 pound smoked Polish sausage, cut into 1-inch slices
1 cup beer

Steps:

  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

Nutrition Facts : Calories 590 calories, Fat 37g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 1285mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein.

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES



Baked Spareribs With Sauerkraut and Apples image

Make and share this Baked Spareribs With Sauerkraut and Apples recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 2h8m

Yield 5 serving(s)

Number Of Ingredients 8

3 lbs spareribs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (32 ounce) jar sauerkraut (undrained)
2 teaspoons firmly packed brown sugar
2 tart apples, peeled and chopped
1/2 cup chopped onion
1/4 cup water

Steps:

  • Heat oven to 450°F degrees.
  • Cut ribs into serving pieces.
  • Place in 13x9-inch pan; sprinkle with salt and pepper.
  • Bake uncovered for 20 minutes.
  • Reduce oven to 350°F degrees.
  • Remove ribs; drain fat from pan.
  • In same pan, combine sauerkraut, sugar, apples, onion, and water.
  • Spread it all out evenly.
  • Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

LITHUANIAN CABBAGE SOUP (KOPUSTU SRIUBA)



Lithuanian Cabbage Soup (Kopustu Sriuba) image

This is the soup our mom always made. The combination of fresh cabbage and sauerkraut is what makes this special. I measured quantities in response to a request, but I usually just toss things together. If you use a slotted spoon, this also makes a good side - just reduce the amount of liquid used. Serve with boiled potatoes.

Provided by duonyte

Categories     Pork

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb sauerkraut
5 cups chicken stock, low-sodium recommended
2 cups water
1 1/2 lbs smoked ham hocks
5 peppercorns
2 whole bay leaves
2 medium tomatoes, cored, seeded and diced
1 medium onion, chopped
1/2 medium head of cabbage, shredded

Steps:

  • In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
  • Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
  • Add water, as necessary, to keep it soupy.
  • To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
  • Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!
  • Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
  • Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

Nutrition Facts : Calories 273, Fat 10.9, SaturatedFat 3.6, Cholesterol 82.7, Sodium 658.1, Carbohydrate 13.6, Fiber 3.7, Sugar 6.6, Protein 29.4

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