This recipe is taken from "Īsakūd Latgolā", a program on Latvian Television exploring the culinary delights of the Latgale region in Latvia. Today's recipe is sauerkraut soup. Whereas in other parts of Latvia sauerkraut soup is made with potatoes, carrots and groats, the Latgalian version consists of "bare" sauerkraut with a hearty portion of bacon - just the thing for a cold winter day.
1 kg stewed pork ribs
1 kg sauerkraut
3 litres water
200 g bacon
1. Use pork ribs to make meat stock.
2. Rinse the sauerkraut in cold water and then cook in meat stock until the sauerkraut becomes soft.
3. Add chopped bacon and cook for a few more minutes.
4. Serve with buttered hot potatoes as a side.
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