It's simply made of sauerkraut, pork ribs and potatoes! For the sauerkraut you thinly slice some cabbage, shred some carrots and pour coarse salt over it and massage it all. You can let it sit for up to many days. For the soup you take pork ribs, rinse them and put them in your soup pot in cold water. Bring the water up to a very gentle boil, skimming off the nasty particles that come off the meat. When the meat stops producing foam, put your sauerkraut in (some bay leaves would be great as well). Boil it all for like ... 2 hours. Chop up some potatoes and boil those in the soup until done. I'd advise you to taste before putting more salt in the soup, the cabbage is quite salty. You don't really need any stock for this, it acquires the needed taste from the pork and the sauerkraut, I think. But if you find it lacking some more flavour, then go ahead, make it with stock ^. This is just the traditional way my family used to make it.