Kisela Repa sa Suhim Mesom and Smoked Ribs
85% autentično · Balkan
A richer variation of Kisela Repa, featuring both smoked meat and smoked pork ribs for an intensified smoky flavor and heartier texture.
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Sastojci
- Sauerkraut (Kisela repa)1 kg
- Smoked pork ribs400 g
- Smoked bacon or pancetta150 g
- Onion1 large
- Garlic3 cloves
- Bay leaves2
- Smoked paprika1 tsp
- Black pepper1 tsp
- Saltto taste
- Wateras needed
- Lard or oil1 tbsp
Koraci
- 1
Rinse and drain sauerkraut if necessary. Chop if strands are long.
- 2
Cut smoked ribs into individual portions. Dice the smoked bacon.
- 3
Chop onion and mince garlic.
- 4
In a large pot, heat lard or oil over medium heat. Add diced bacon and cook until crispy. Remove bacon bits and set aside, leaving rendered fat in the pot.
- 5
Add the chopped onion to the pot and sauté in the bacon fat until softened, about 7 minutes.
- 6
Add minced garlic and cook for 1 minute.
- 7
Add the smoked ribs to the pot and sear them on all sides.
- 8
Stir in smoked paprika and cook for 30 seconds.
- 9
Add the sauerkraut and bay leaves. Pour in enough water to cover. Season with black pepper.
- 10
Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours, or until ribs are very tender. Add water if needed.
- 11
Stir in the reserved crispy bacon bits during the last 15 minutes of cooking.
- 12
Taste and adjust seasoning with salt and pepper.
- 13
Serve hot in a bowl.
