Ukrainian Sauerkraut Soup (Kapusnyak)

Note: If using dried mushrooms, place them in a heatproof container. Pour over 1 cup boiling water, cover with plastic wrap and let steep while you continue with the recipe.

1. Gather the ingredients.

   

2. In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf, and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.

   

3. Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.

   

4. Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.

   

5. To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.

   

6. Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.

   

7. Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup. Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.

   

8. Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.