Eintopf with Pork Ribs

It's hard to imagine a German-style beer menu without an Eintopf. This is both the first and the second - satisfying, hot, fragrant and you can't drag it by the ears! Boil the broth on pork ribs, so that before serving, put them on a plate, pour over the soup and ... rush forward onto this inviting fragrant embrasure.

Ingredients

• 500 g sauerkraut
• 2-2.5 l of broth on pork ribs
• 300 g potatoes
• 120 g each carrot and leek
• 80 g onions
• 50 g lard
• 40 g bacon
• 50 g each red sweet pepper, zucchini, tomatoes
• 50 g flour
• 25 g garlic
• 30 g dill and parsley
• 2 g of bay leaf
• 1 g freshly ground white pepper
• salt, freshly ground black pepper

Directions

1. Cut the whole onion, bell peppers, carrots, zucchini and bacon into slices. Lard - in small cubes, tomatoes and potatoes - in medium cubes. Finely chop the greens and garlic, chop the cabbage.
2. Melt the bacon and lard in a skillet. Add carrots, whole onions, bell peppers, zucchini. Fry for 1 minute. Add tomatoes, cabbage and flour. Cook for 5 minutes.
3. Simultaneously bring the broth to a boil. Add potatoes, re-bring to a boil. Add the contents of the pan and spices. Cook, 15–20 minutes.
4. Add garlic and herbs, cook for 1 min. Remove from heat and let it brew for 15–20 minutes. Pour into bowls and add the broth ribs.