MORAVIAN SOUR CABBAGE SOUP
with slow cooked ribs
|Portions (1 portion – 400ml):||6|
|Price per portion:||6,50 zł|
1000 mL PISKOREK fermented cabbage juice
300 mL water
4 cloves of garlic
500 g sour cabbage
5 tablespoons oil
600 g ribs
500 mL 30% cream
Smoked pepper powder
3-4 bay leaves
4 allspice berries
25 g of curing salt
Flush the cabbage through until slightly acidic.
Then cut, place in a pot, pour cold water, cook until soft and set aside.
Dice the potatoes, put in boiling salted water and cook for about 15 minutes until tender.
Cut the onion into thin slices, leeks into rings, fry in oil until golden
Cook pork ribs in water for 3 hours on a low heat, add curing salt.
Divide the cooked ribs, put in a pot, pour fresh cold water, bring to a boil, then add cooked cabbage, spices and squeezed garlic.
Next, add potatoes, onion and leeks.
Cook for 20 minutes.
Climax: add cabbage juice, pepper and cream to the soup and bring to a boil
Serve with crispy bread or pies.
The Moravian cabbage soup differs from Polish cabbage soup (known as kapuśniak or kwaśnica) in that our southern neighbours serve it with plenty of cream. And in fact, it’s not surprising, since the Czech pot roast with cream sauce recipe served with dumpling (‘Knedlik’) is almost as famous as the fate of the Good Soldier Svejk.
Cabbage soup with cream is delicious! But, as with all dishes – you won’t taste, you won’t judge, that’s why I encourage you to try the recipe inspired not so much by the Svejk’s fate but by our legendary character Janosik. Hey!