1/2 cup dried mushrooms (porcini preferred, but any dried mushroom will work)(optional)
2 lbs. sauerkraut; drained, rinsed and liquid squeezed out
1 to 2 lbs. pork ribs (country style) with bone
about 8 cups water
28-ounce can tomatoes, chopped
1 large carrot, sliced
1 medium onion, chopped
1 package CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend
1 can cream of mushroom soup (preferably low)
salt, pepper

If using dried mushrooms, reconstitute in 1 cup hot water for 30 minutes. Drain, reserving the mushroom soaking liquid. Coarsely chop mushrooms.
Combine all ingredients (except cream of mushroom soup) in a large pot, adding in the reserved mushroom soaking liquid. Hit with kitchen hammer or heavy item a muslin bag of CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend to crush whole spices. Tuck into mixture.
Bring to a boil. Reduce heat, cover, and simmer 2 to 3 hours, until the meat readily falls off the bones. .

Pick out the bones, leaving the meat in chunks, and remove spice bag. Stir in the cream of mushroom soup, adjust salt and pepper.

Serve with boiled or fried potatoes on the side.

6 generous servings.

Variations: Substitute smoked pork for pork ribs. Continue as per recipe.
Substitute chicken broth for water and pork. Continue as per recipe.
For a delicious vegetarian version, eliminate pork and use vegetable broth instead of water, Continue as per recipe.

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