cabbage soup (sauerkraut soup)

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 cut up onion
2 bay leaves
1-2 cubed potatoes
5 peppercorns
can of 14.4oz. sauerkraut
beef bullion (optional)

1. Put your meat & salt into a large pot and cover with water.
2. Bring to a boil, skim off any foamy crud that may float to the surface then immediately reduce heat to bring it to a simmer.
3. Add: onion, potatoes, bay leaves, and peppercorns, then simmer on medium-low 40 min. (potatoes should be soft).
4. Add sauerkraut (first: drain and wash the sauerkraut to reduce the sharp acid flavor - don't over wash), and simmer additional 15 min. stirring occasionally. Add bullion during final 5 min of cooking.
5 Remove bay leaves and peppercorns before serving.