When my grandparents and parents came over from Russia, they moved into an area that had a lot of German people.... for a while at least, since they just took over the area within a few years.
They adapted to life in the US, and to their new neighbors, but not all the way. As in cooking, they took what the Germans had, and made it their own.
This can be seen in my mom's "White Soup". They loved the sauerkraut, but had to add sour cream... and the combo is yummy
1 lb. spare ribs
2 large cans sauerkraut
1 pt. sour cream
1 onion cut up fine
Put the ribs in a large pot, add water to cover, and boil. Making sure to remove the "shum" (that's the foam that forms at the top of the pot while the ribs are cooking)
after they come to a full boil. Lower heat, but keep it at a full heavy rolling
simmer, for about an hour
Add more water, as needed, to keep the ribs covered (hot water from the tap keeps the boiling going)
Now add the onion, sauerkraut and cook for another 1/2 hour.
Just before serving, add a tiny bit (just a teaspoon) of flour to the sour cream, (if your allergic to gluten, you can add corn starch, or just leave this step out all together!) mixing well, and then add the mixture to the soup, and continue simmering for 10 minutes.
Serve with a nice crisp hearty bread and butter.
Cold weather, and white soup.... the perfect combo!!!!
Note: after the cooking the rib bone ends are soft as can be, and I recommend eating that part of the bones... High in vitamins, and good tasting too!!!
Tuesday, October 06, 2009
Posted by Judith at 4:32 AM