-Pork Short Ribs -Water -Bay Leaves -Bacon -Yellow Onion -Carrots
-Potatoes -Sauerkraut -Salt -Ground Pepper -Dill
Add pork ribs to a pot along with bay leaves and water. Place a lid on top and bring the pot to a boil over high heat. Reduce the heat to low and let simmer for 45 minutes.
Meanwhile, chop bacon and cook in a skillet over medium heat for about 3 minutes to render some of the fat.
Add onion (diced) and carrots (chopped) to the skillet with the bacon and continue to sauté over medium for 4-5 more minutes.
Remove the pork ribs from the pot. Add the sautéed bacon and vegetables, potatoes, garlic, and sauerkraut, salt, and pepper to the pot. Place a lid on the pot and bring it to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes or until the potatoes are fork-tender.
Meanwhile, cut the cooled pork ribs into small pieces.
Remove the bay leaves, add the chopped pork ribs back to the soup, stir, and adjust the salt to taste, if you wish.
Serve the soup hot with some fresh dill, a dollop of sauerkraut, and some bread for dipping!