Filling, warming sauerkraut soup for a hearty winter supper!

Ingredients
700g pork ribs
1kg sauerkraut
2–3 potatoes
2 carrots
2 tablespoons tomato paste
1 onion
1 teaspoon paprika powder
Pork lard for frying
Pinch of chili powder (optional)
Water
Handful of barley
Salt to taste
Sugar to taste (to balance acidity)

In a pot, fry ribs in lard or oil on both sides until brown. Remove ribs and set aside. In the same pot, fry chopped onion and carrot sliced in half-rounds. After a few minutes, add tomato paste, paprika and chili. Fry for a while, add sauerkraut. When heated through, place ribs back in the pot and submerge in water, allowing some extra for potatoes and barley. Cover the pot and boil on medium heat for 20 minutes. Add diced potatoes and a handful of barley. Stir, season with salt and sugar to taste. Sugar will balance the acidity of tomato paste. Cover the pot, bring to a boil and simmer on low heat for 20 minutes. If needed, adjust the seasoning.