Kwaśnica (Polish sauerkraut soup)

Instructions

1. Quickly rinse the sauerkraut in cold water, then squeeze it by hand to drain it slightly.
2. In a large casserole dish, brown the pork ribs and the sausage cut into chunks in the oil, until well browned.
3. Add the sliced onion, carrot rounds and parsley root, then let sweat for 5 minutes.
4. Stir in the tomato purée and the sauerkraut, mix and cook for 3 minutes, stirring.
5. Cover with water, add the bay leaves, peppercorns and marjoram, then simmer covered for 45 minutes.
6. Add the potatoes cut into large cubes and the crushed garlic, then continue cooking for 20 minutes until tender.
7. Adjust the seasoning with salt and pepper, bearing in mind the acidity of the sauerkraut.
8. Serve piping hot with a spoonful of crème fraîche if you like and a slice of rye bread.