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Reminiscent of the tart, earthy-flavored dishes of Eastern Europe, this peasant-style soup is a great choice for supper on cold days. Long, slow cooking is the key to success with the recipe, so be sure to get started well ahead of serving time.

Kraut and Rib Soup

3 to 3 1/2 pounds country-style pork ribs, trimmed of fat

3 tablespoons white wine vinegar

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 teaspoon caraway seeds

2 dry bay leaves

1 (32-ounce) package refrigerated sauerkraut, drained and rinsed

1/2 pound cabbage, shredded

1/2 cup pearl barley

1 (14 1/2-ounce) can diced tomatoes in juice

2 quarts beef broth

1. Cook ribs in a deep 6 to 8-quart pan over medium-high heat, turning as needed, until browned on all sides, about 25 minutes. Remove ribs from pan; set aside.
2. Add vinegar to pan and stir to scrape browned bits free. Add oil, onion, caraway seeds, and bay leaves. Cook, stirring, until onion is translucent, about 3 minutes. Stir in sauerkraut, cabbage, barley and tomatoes with their juice.
3. Return ribs to pan. Pour in broth. Bring to a boil over high heat; then reduce heat, cover, and simmer until meat pulls easily from bones, about 2 1/2 to 3 hours.
4. Skim and discard fat from soup. If made ahead, let cool; then cover and refrigerate for up to 3 days. Reheat before serving.
5. To serve, ladle soup into bowls.

Makes 6 servings.