Ray's Corner

 

Baba's Kapusta (That's cabbage soup, Pilgrim)

  • 2 lb spare ribs or pork hock

  • 1 lg can sauerkraut (Drained)

  • 2 tbsp each rice and buckwheat

  • 1 tbsp flour

  • 1 pt whipping cream

  • 1 onion - chopped

  • 2 bay leaves

  • salt & pepper to taste

Boil meat, spices and onion in about 8 cups of water until meat starts to separate from the bones
Remove meat and cool
Add sauerkraut, rice, buckwheat and simmer 1 hour
Add chopped meat
Stir flour into whipping cream (to thicken) and add
Heat for 5 minutes and serve
If desired, bacon bits and fried onions can be added to each bowl

The Babas

 
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