Ingredients for 4:
1 lb beef with bone
1 lb smoked ribs
2 shallot onion
½ red sweet pepper
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste
For dough (for 1 pot):
¼ frozen sweet butter, grated
2 tbsp sour cream
Wash meat and ribs. Make meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.
Close with a lid and cook for an hour.
Slice sauerkraut thinly and add to broth.
Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)
Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.
Wash, peel and slice potato, add to soup.
Cook for about 15 minutes.
Make dough: Mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.
Cut greens (parsley, dill, celery) and garlic.
Pour soup in 4 pots. Add greens to the pots.
Heat the oven until 360 F. Roll the dough into 4 parts.
Close pots with dough “lids”.
Bake in the oven for 20 minutes, or until the dough looks golden.
Take out pots from the oven, let stand for 5 minutes, take off “lids”.
Serve with sour cream.