1. Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours. 2. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes. 3. Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp). 4. Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes. 5. Serve in large soup bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
