Bavarian Cabbage Soup
Pork ribs, ham, and smoked dry sausage make this soup rich in protein and fat, so it works well for a hearty keto meal. Sauerkraut adds acidity and bulk without grains or potatoes, while a small amount of beer gives the soup its Bavarian character. The result is a thick, bold, and very filling cabbage soup.
Pour water (4 l) into a large pot, add pork ribs (900 g), bay leaf (2 g), and black pepper (2 g). Bring to a boil, skim the foam, and simmer for about 1.5 hours until the meat is tender and starts to come away from the bones easily.
While the broth cooks, spread sugar-free sauerkraut (650 g) in a baking dish, cover it, and roast at 160°C for about 1 hour so the flavor becomes softer and deeper. Finely chop onion (270 g) and cook it in olive oil (20 g) for 5 minutes, then add tomato paste (100 g) and cook for 3-4 minutes more. In another pan fry ham (200 g) and smoked dry sausage (150 g) in the remaining olive oil (20 g) for 2-3 minutes.
Lift the ribs out, remove the meat from the bones, and return it to the strained broth. Add the onion with tomato paste, the browned smoked meats, the roasted sauerkraut, and salt (8 g). Bring the soup back to a simmer and cook gently for 10-12 minutes.
Pour in beer (140 g), stir carefully, and warm the soup for another 2-3 minutes without letting it boil hard. Remove from the heat and let it stand for 10 minutes so the flavor settles. Serve hot while the broth stays rich and the cabbage and smoked meats keep their texture.
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