Kapusniak z Kiszonej Kapusty (Polish Sauerkraut Soup)

• 900 g Pork baby back ribs, smoked
• 2 liters Water
• 2 Bay leaves
• 1 tsp Black peppercorns
• 1 large Yellow onion
• 3 cloves Garlic
• 2 medium Carrot
• 400 g Celeriac
• 500 g Sauerkraut
• 1 tsp Fine sea salt
• 10 g Fresh dill

1. Put the ribs in a stockpot with the water, bay leaves and black peppercorns. Bring to the boil, then reduce to a gentle simmer and skim any foam from the surface. Simmer for 45 minutes, partially covered.
2. Meanwhile, peel and dice the onion, peel and slice the carrots, and peel and cut the celeriac into small cubes. Lightly crush the garlic. If the sauerkraut is very long, roughly snip it shorter with kitchen scissors.
3. Add the onion, carrots, celeriac, garlic and sauerkraut to the pot. Keep at a steady simmer until the vegetables are tender and the broth tastes rounded and savoury. This usually takes 35 to 45 minutes.
4. Taste and season with the fine sea salt, keeping in mind the sauerkraut and ribs can be salty. If you want a cleaner broth, lift out the ribs, pull off any meat, then return the meat to the soup and discard the bones. Remove the bay leaves before serving.
5. Finely chop the fresh dill and stir it through the soup just before serving. Let the soup stand off the heat for 5 minutes so the flavours settle. Ladle into bowls and serve hot.

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