Ingredients
• 1 pound Tymek’s Sauerkraut, juice reserved
• 3 Tablespoons Fat (Butter or Bacon Fat or Olive Oil)
• 1 large Onion, chopped
• 2 ribs (stalks) Celery, chopped
• 4 Carrots, peeled and diced
• 2 large Potatoes, peeled and diced
• 2 cloves Garlic, finely minced
• 2 heaping Tablespoons tomato paste
• 2 pounds Pork Ribs
• 1 pound Kielbasa, cut into bite-sized pieces
• 2 quarts Beef Stock
• 1 heaping teaspoon sweet paprika
• 6 bay leaves and 8 seeds of all spice
• Fresh parsley, can be chopped or tide with the cotton thread and cook as a bundle, then remove
• 2 Tablespoons Flour

Instructions
1. Brown pork ribs and kielbasa in the fat in a large stock pot, remove from pot.

2. Brown onions, celery, carrots, potatoes and garlic in the pot.

3. Return meat to the pot, Add the rest of the ingredients, except for the sauerkraut juice, flour, parsley, dill, and sour cream. Bring to a boil.

4. Reduce heat to medium-low, and simmer until the pork is tender, about 2 hours.

5. Remove ribs from the soup, cut into small pieces discarding bones and gristle. Return the pork to the soup.

6. Put flour to the fry pan golden brown (zasmazka)

7. Stir a little of the sauerkraut juice into the flour until thoroughly mixed and liquefied (about 1/4 - 1/3 cup of the juice). Stir flour mixture into the soup and heat until the soup is thickened.

8. Season the soup with salt and pepper to taste.

Note: This makes a lot of soup, but don't worry because it is even better reheated. All you need is some fresh bread to go with it and you have a hearty meal.