Bukovinai ciorba: sauerkraut and sour cream Romanian pork soup

Method

1. 1

   Cooking the meat

   Put the pork spare ribs into the water with the bay leaf and a little salt, bring to the boil, skim off the foam, then simmer over a medium heat until tender.

   40 min
2. 2

   Preparing the vegetables

   Meanwhile, peel and slice the carrot into rounds, dice the parsley root and finely chop the onion.

3. 3

   Frying

   Fry the onion in oil in a frying pan, then add the carrot and parsley root and fry them together for a few minutes.

   8 min
4. 4

   Adding the cabbage to the soup

   Add the sauerkraut to the fried vegetables, cook briefly, then transfer everything to the broth. Remove the meat, take the meat off the bone and return it to the pan, then simmer the soup for another 20 minutes.

   20 min
5. 5

   Thickening with sour cream

   Whisk the sour cream with the flour and a ladleful of soup until smooth, then stir it into the soup and bring it gently to the boil. Beat the eggs in.

6. 6

   Seasoning and serving

   Stir the crushed garlic and dill into the soup, season with pepper and salt, then serve hot.