Ukrainian Spareribs with Egg Drop Dumplings
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Ingredients
| 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 |
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Instructions
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.
Author's Comments
This is my favorite way to have spareribs if I am not having them barbecued.
Discovering Sauerkraut