👨‍🍳 作り方

1. 1

   In a large Dutch oven or soup pot, combine pork spareribs, water, chopped onion, garlic (if using), bay leaf, and peppercorns. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat and simmer until the meat is tender, about 45 minutes to 1 hour. If using dried mushrooms, soak them in 1 cup of boiling water while the meat simmers.

2. 2

   Remove the meat from the pot. Once cool enough to handle, chop into bite-size pieces. Strain the soaking liquid from the mushrooms (if using dried) and reserve. Add the carrots, potatoes, mushrooms (along with their soaking liquid if using dried), and sauerkraut to the pot with the broth.

3. 3

   Bring the soup to a boil, then reduce heat and simmer until the potatoes and carrots are tender, about 30 minutes. Add more water if necessary to maintain desired consistency.

4. 4

   In a small bowl, whisk together the flour and sour cream until smooth. Temper this mixture by gradually whisking in a few ladles of hot soup. Return the tempered sour cream mixture to the soup and whisk until well incorporated and the soup has thickened slightly.

5. 5

   Return the chopped meat to the soup. Heat through and adjust seasoning with salt to taste. Remove the bay leaf and peppercorns.

6. 6

   Serve hot, garnished with fresh chopped dill or parsley, and with a dollop of sour cream. Rye bread is a traditional accompaniment.