Sauerkraut Soup

Instructions

1. Prepare the sauerkraut
   Drain the sauerkraut, reserving 1/2 cup of the juice. If the sauerkraut is too sour for your taste, rinse it briefly with cold water. Roughly chop the sauerkraut if the strands are very long.
2. Sauté the aromatics
   Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the carrots and cook for another 3-4 minutes, stirring occasionally.
3. Build the soup base
   Add the tomato paste to the vegetables and cook for 1 minute, stirring constantly. Add the sauerkraut, reserved sauerkraut juice, caraway seeds, and bay leaves. Stir well to combine.
4. Add meat and liquid
   Place the smoked pork ribs or ham hock into the pot. Pour in the broth and water, bring to a boil, then reduce heat to a simmer. Cover partially and cook for 45 minutes, until the meat is tender.
5. Add the potatoes
   Add the cubed potatoes to the soup and continue to simmer for another 15-20 minutes until the potatoes are fork-tender.
6. Finish the soup
   Remove the meat from the soup. Discard any bones and cut the meat into bite-sized pieces. Return the meat to the pot. Season with salt and pepper to taste. Remove the bay leaves.
7. Serve
   Ladle the hot soup into bowls. Sprinkle with fresh dill and add a dollop of sour cream to each serving. Serve with crusty rye bread for a complete meal.