Pork Ribs with Sauerkraut


  • pork ribs - 17.5 oz
  • sauerkraut
  • tomatoes - 2 whole, or canned
  • oil - 4/5 cup
  • paprika - 2 tablespoons
  • cabbage soup - 4/5 cup
  • salt
  • black pepper
  • savory


Season the pork ribs with salt and pepper and cut them. Chop the sauerkraut, squeeze the juice from it and mix it with salt, pepper, paprika and savory to taste. In a deep pot, arrange layers of the sauerkraut and ribs until the products run out. Top it with mashed tomatoes, oil and cabbage soup and some warm water, enough to cover the sauerkraut. Close and bring to a boil for 3 hours on a moderate stove. You can also put everything into a greased tray, cover it with foil and bake the pork ribs with sauerkraut.