Pork Spare-Rib Soup with Sauerkraut and Vegetables (Kapusta) in the Instant Pot Pressure Cooker

When one thinks of spare ribs, pork or beef, one ordinarily thinks of barbecue with the meat slathered in rubs and tangy, peppery tomato-based sauces. I do not.  My heritage hails from Eastern Europe and Russia where pork ribs would be slowed cooked with onions, sauerkraut, and potatoes until the meat was unctuous and fall-off-the-bone.

I can still see my grandmother on Sunday family gatherings opening her oven door to inspect two slabs or pork ribs tied with string, one on top of the other and filled with sauerkraut and onions and then served with a side of mashed potatoes and that delicious gravy it rendered. Food is always best served with a large side or two of good memories!

Last winter, pork ribs were on sale, so I grabbed a slab intent to make a soup of which I had no recipe. My goal was to try to duplicate a wonderful tomato-based pork soup I enjoyed in a small Michigan town. After some googling, I really did not find any. They are rare. But, lo and behold, I found many pork and sauerkraut recipes. In Poland, it is called Kapusniak. In Lithuania, it called Kapusta.

I spent a good week pouring over different recipes taking note after note. Below is the recipe I created. It capitalizes on the most common of ingredients to be "authentic." And then the not so common ingredients, such as fennel, caraway and allspice berries. I have also suited it to more American tastes, hence it does not use straight sauerkraut. Instead, the sauerkraut is rinsed and squeezed so it is not so acidic or briny. I know many people only use fresh sauerkraut, not canned; actually, it should be the opposite. Fresh is laden with preservatives to keep it "fresh" in its plastic bag. My choice is Libby's or Eden's.

My associate at work, who is skeptical about sauerkraut, deemed it lick-the-bowl delicious.

I made this in my small, 12-cup Instant Pot pressure cooker. If you do not have a pressure cooker, just simmer on the stove, covered, for a good two hours or so. In the pressure cooker, it is done in 30 minutes!

Many recipes also use Kielbasa, but I only recommend that if you have access to authentic smoked Kielbasa that is not sold in sealed plastic. Some use mushrooms, fresh or dried, but I find mushrooms in the pressure cooker come out rubbery. If you do use mushrooms, cut them in large chunks.

At any rate, do not omit the spices--and that includes the dill! Sour cream could be an option---but when is the opportunity of sour cream ever an option!

And do garnish with the bones! If you have children, they will love the novelty.

• 2 lbs. pork spare ribs
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 cups diced potatoes (I used baby golden, some left whole, others cut in half)
• 1 large celery stalk, chopped
• 2 cloves of garlic, chopped
• 1/2 small head of cabbage, shredded (optional)
• 3/4 to 1 cup fresh sauerkraut after it has been rinsed and squeezed dry
• 1, 10.5 ounce can beef broth
• 1, 10.5 can chicken stock
• 2, 10.5 cans water or more to just cover meat
• 1 tsp. fennel seeds, lightly crushed
• 1/2 teaspoon caraway seeds, lightly crushed
• 2-3 whole allspice berries, lightly crushed
• Dried dill
• Sour cream 

Rinse the spare ribs. Pat dry. Using a sharp paring knife, make a slit under the silver skin on the backside of ribs. Grab and rip it off. Cut ribs into 2-rib sections. Set aside.

Place onion, carrots, potatoes, celery, garlic, cabbage (if using) and sauerkraut in bottom of Instant Pot. Throw in caraway, fennel and all spice. Mix. Salt and pepper to taste.  

Arrange pork ribs on top of vegetable mixture. Salt and pepper to taste.

Slowly add beef broth and chicken stock against the side of the pot. Pour in water, about two cans or so, just until it comes up to the pork or the 10-cup mark. 

Cover. Make sure the vent is on "seal." Press "soup" button. Increase time to 30 minutes. Allow to rest 30-40 minutes before "venting" and removing the cover. The pressure button is usually down by then.

Potato Soup with Leeks, Mushrooms and Dill

Insanely delicious!

I woke up in the middle of the night and, at three in the morning I just couldn't stand it any longer. I methodically got out of bed and  found myself standing in front of the opened refrigerator door. I needed--craved--just one more tiny bowl of this amazing soup! Light, yet intense, with a perfect blend of flavors, every spoonful is savored. Even cold. You want more. And then you lick the bowl clean!

Yes, it's a lot of chopping. But, trust me, it's worth it! And do not, under any circumstances, sub onions for the leeks--NO NO NO! Feel free to mix in cream or sour cream at the end for a traditional "potage," but I found the flavorings perfect, not wanting them compromised in any way. 

• 2 leeks, white and light green parts only for 2 cups finely chopped
• 2 pounds red potatoes (about 8 medium) diced, for 4 cups
• 1 cup chopped carrots
• 1 large garlic clove, minced
• 1 pound mushrooms, chopped. If you don't have quite one pound then use:
• 1, 4-oz. can/jar mushrooms, drained, reserve the juice (optional, see note below)
• 6 cups chicken stock (canned is fine) or bone broth**, including the mushroom juice
• 1/4 -1/2 teaspoon dried thyme leaves (use less to begin with)
• 2-3 teaspoons dried dill weed
• 2 teaspoons Kosher salt, plus extra for seasoning
• Pepper, freshly ground, to taste
• Butter and olive oil

Slice the leeks lengthwise and then slice each half again lengthwise. Finely chop. Peel carrots and chop. Slice and chop mushrooms, discarding stems if necessary. Peel potatoes. Slice into about 3/4-inch rounds and then slice each round into fourths or sixths. Set aside.

In a Dutch oven, add about 1 tablespoon each butter and olive oil. When melted, add fresh mushrooms, a bit of salt and pepper and the dried thyme. Saute until soft and juicy, adding more butter if necessary. Remove to a small bowl and add in canned, drained mushrooms, if using.

In same pan, add 2 tablespoons butter and 1 tablespoon olive oil. When melted, add the leeks and carrots and cook for about five-eight minutes. Season with salt and pepper. Add two teaspoons dried dill weed and minced garlic. Stir just until fragrant. 

Add chicken stock and 2 teaspoons salt. Bring to a simmer. Add diced potatoes. Cover and simmer for about 30 minutes until potatoes are soft but still hold together. Add mushrooms. Stir. Re-cover and simmer about 15 minutes.

Taste for seasonings adding salt, pepper, thyme, and dill if needed. Using the back of a slotted spoon, begin mashing about half of the potatoes against the side of the pan. This will thicken the soup. Remove from heat and allow to sit, covered, for about 30 minutes. Stir before serving. Sometimes I add a tablespoon or two of butter.

If desired, serve in individual bowls with a dollop of sour cream and a sprinkle of dill.

Lock the refrigerator door before going to bed.



Notes: If I don't quite have 1 lb. of mushrooms, I'll add the canned mushrooms.

** I recommend College Inn Bone Broth. Of course, home made is best ...