Hamburg cabbage soup

Ingredients for 4 servings:

• 500 g pork ribs
• 2 liters of water
• 1 bay leaf
• 6 peppercorns, black
• 400 g savoy cabbage, cut into strips
• 500 g potatoes, diced
• 1 tbsp cornstarch
• 100 ml cream
• 200 g breakfast bacon
• 2 onions, sliced ​​into rings
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the ribs, water, bay leaf, peppercorns, and salt in a saucepan and bring to a boil, then cover and simmer for about 45 minutes (until the meat is tender). Remove the ribs from the pan with a slotted spoon and set aside. Add the savoy cabbage and potatoes to the soup and simmer in the covered pan for 20 minutes. Return the reserved ribs and simmer the soup for another 10 minutes, until everything is cooked through. Whisk the cornstarch and cream in a bowl and add to the soup, stirring continuously, until the soup is somewhat thickened. Simmer the soup for another 5 minutes and season with salt and pepper, if desired. Finely chop the bacon and fry in a pan. Add the onion rings and let them brown nicely. Just before serving, sprinkle the soup with the bacon and onion mixture.