Дата добавления: 9 мая 2014

Parzybroda soup with spareribs


  • 50-80 dag sauerkraut
  • 1 kg spareribs
  • 50 dag potatoes
  • 2 onions
  • 2-3 tablespoons lard
  • 1-2 tablespoons plain wheat flour
  • salt
  • pepper
  • allspice
  • hot paprika
  • Maggi sauce



Drop spareribs, rinsed and chopped sauerkraut, washed, peeled and diced potatoes intoboiling water and cook until everything is tender. Simmer onion in lard, add flour to prepare roux. Thicken soup with it and season to taste.



This meal was prepared by the Vocational School Complex in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.