Goral kwasnica with porcini mushrooms and bacon

Soak the dried white mushrooms. Let them steep, then rinse well to remove sand and dirt.

In a sufficiently large container, place the beef shoulder (with bone) and pre-cut smoked pork ribs. Pour water above the meat level and simmer on low heat (periodically skimming off the foam) at a minimal boil for 2 hours. At the end, add black pepper and bay leaf to taste. Be careful with salt — it is usually present in smoked products, cabbage, and bacon. Salt only at the end to taste.

After 2 hours, take out the meat, cut it off the bones (in that time the bones will come out on their own) and cut it into portions. Put the meat back in the broth and set it on low heat. Or do not remove the bones if you want to decorate the finished dish.

Add mushrooms to the broth.

Finely chop the bacon, onion, and garlic. Place the bacon in a pan and wait for the fat to render, then add the onion and garlic and sauté the mixture until golden (this can be started 20 minutes before the broth is ready).

Add fried bacon, onion, and garlic to the broth. Cook for 5 minutes.

Add sauerkraut to the soup and pour in the juice from the cabbage. Decide how much juice to add based on how much acidity you want in the final dish. Cook until the cabbage is half done.

Add diced potatoes and cook until the potatoes are done. Check for salt. Add salt if needed.

The soup is ready. The consumption principle is similar to our shchi — with sour cream or without.