3 pork sausages, cut into large chunks
2kg meaty pork belly or ribs (cut into large chunks)
½ head cabbage, shredded
2 x 400g cans whole peeled tomatoes, cut with scissors in the bowl
200g pancetta, diced
3 sticks celery, diced
1 brown onion, diced
2 bay leaves
2 carrots, diced
2 cloves garlic, sliced
1 tsp paprika
1 tbsp caraway seeds
500g fresh sauerkraut with juice
2 large potatoes, peeled cut into large chunks
3 green apples, peeled and diced
1.5 L beef stock
500ml apple cider
Salt & pepper
¼ cup sour cream
Season the pork ribs and sausages with salt and pepper. Add to a dry hot frypan and allow to brown well.
Heat a roasting pot on medium, then cut the skin off the pancetta, and add the pot to render down, then add the onion, carrot, garlic, bay leaves and celery. Add the paprika and caraway seeds and stir through.
Add the cabbage, potato, sauerkraut, apples and tomatoes. Then stir in the apple cider and the stock. Add in the browned pork with any juices from the pan, then bring up to a boil. Once boiling, turn down to a low simmer and allow to cook for 1 hour.
Serve with sour cream dolloped on top of the soup and some rye bread and butter for a traditional Polish meal.