You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
In the mood for ribs and sauerkraut. Does anyone have a recipe you like alot?
- Thread starter pat-nocal
- Start date
olga_d_ont
Well-known member
Recipe: Ukrainian Spareribs, Sauerkraut and Egg Drop Dumplings
UKRAINIAN SPARERIBS WITH EGG DROP DUMPLINGS:
This is my favorite way to have spareribs if I am not having them barbecued.
3 lbs or more spareribs, cut in serving-size pieces
3/4 tsp. salt
1 cup boiling water
1 onion, diced
3 bay leaves
3 whole cloves
4 cups drained sauerkraut
2 tsp. sugar
salt and pepper to taste
2 cups beef or chicken stock, or consomme
EGG DROP DUMPLINGS:
3 to 4 eggs
1/2 to 1 cup milk
1/2 to 1 tsp. salt
3 to 4 cups all-purpose or unbleached flour
Beat the eggs and milk; add the salt and flour together. Make a dough that is too soft to handle. Drop by half teaspoons (rough measure) into the boiling soup stock. Cover the pot with a tight lid and cook 3-5 minutes, watching closely, as dumplings can boil over very quickly. The dumpling may be varied by adding spices like paprika or such herbs as chopped dill or parsley to the dough.
SPARERIBS:
Brown the ribs in a skillet; then put them into a Dutch oven. Add the salt and water, onion, bay leaves, and whole cloves. Simmer until tender, about 1 to 1 1/2 hours. Add the sauerkraut and sugar. Season to taste, and cook for another 30 minutes or so, until the flavors blend.
In saucepan, bring the soup stock to a boil and drop into it some Egg Drop Dumplings. Cover and cook until they are fluffy. Drain and add the dumplings to the sauerkraut and ribs just before serving.
Discovering Sauerkraut
http://www.ukrainianclassickitchen.ca/YaBB.pl
UKRAINIAN SPARERIBS WITH EGG DROP DUMPLINGS:
This is my favorite way to have spareribs if I am not having them barbecued.
3 lbs or more spareribs, cut in serving-size pieces
3/4 tsp. salt
1 cup boiling water
1 onion, diced
3 bay leaves
3 whole cloves
4 cups drained sauerkraut
2 tsp. sugar
salt and pepper to taste
2 cups beef or chicken stock, or consomme
EGG DROP DUMPLINGS:
3 to 4 eggs
1/2 to 1 cup milk
1/2 to 1 tsp. salt
3 to 4 cups all-purpose or unbleached flour
Beat the eggs and milk; add the salt and flour together. Make a dough that is too soft to handle. Drop by half teaspoons (rough measure) into the boiling soup stock. Cover the pot with a tight lid and cook 3-5 minutes, watching closely, as dumplings can boil over very quickly. The dumpling may be varied by adding spices like paprika or such herbs as chopped dill or parsley to the dough.
SPARERIBS:
Brown the ribs in a skillet; then put them into a Dutch oven. Add the salt and water, onion, bay leaves, and whole cloves. Simmer until tender, about 1 to 1 1/2 hours. Add the sauerkraut and sugar. Season to taste, and cook for another 30 minutes or so, until the flavors blend.
In saucepan, bring the soup stock to a boil and drop into it some Egg Drop Dumplings. Cover and cook until they are fluffy. Drain and add the dumplings to the sauerkraut and ribs just before serving.
Discovering Sauerkraut
http://www.ukrainianclassickitchen.ca/YaBB.pl