Step 1

Rinse the pork ribs, cut into pieces, and place in a large pot with cold water and salt. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming off any foam.

Step 2

Peel and clean the carrot, parsley root, and celery. Wash the onion (leave the skin on). Add the vegetables, bay leaf, and allspice to the pot. Simmer for 30 minutes.

Step 3

Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.

Step 4

Rinse and chop the sauerkraut. Add it to the soup along with caraway seeds and marjoram. Cook for another 20 minutes. Remove the cooked vegetables and parsley sprigs.

Step 5

Season with ground pepper. Taste and adjust the salt if needed.

Step 6

Dice the bacon and cook it in a small pan with clarified butter or oil until golden brown. Add to the soup.

Step 7

(Optional): In the same pan, add flour to the remaining bacon fat and cook until golden brown, stirring constantly. Add a few tablespoons of the soup to the roux, mix well, then return to the pot.

Step 8

Grate the cooked carrot and add it back to the soup. Serve hot with a dollop of sour cream if desired.