Step 1

Fill a large stock pot with about 8-10 cups of water. Bring to a boil and add spareribs. Reduce heat and simmer for 30 minutes. If any foam forms on surface, skim it off then add sauerkraut and cook for another 30 minutes.

Step 2

Add onion, celery sticks, carrots, garlic, bay leaf, crushed red pepper flakes, peppercorns and shredded cabbage. Cook for another 30 minutes longer.

Step 3

Remove ribs at this point and cut meat from the bone. Shred or cut meat into bite sized pieces and put back into soup. Discard bones.

Step 4

* If you are using kielbasi, add it in at about the last 5-10 minutes of cooking.

Step 5

*Add salt to taste at this point. If you are using the kielbasi it will already add a bit of salt to the soup so taste before you add.

Step 6

* If soup taste too sour you may add a pinch of sugar at the end. Sometimes this can vary depending on the type of sauerkraut you purchase.