1 1/2 lb. spareribs
1 bag split peas
4 med. white potatoes (cut up)
2 lb. bag fresh sauerkraut (rinse thoroughly)
2 onions (cut up)
5 cloves garlic, minced
6 cups of water or broth
1 tbsp. of salt (optional, or to taste)

Combine all ingredients except sauerkraut in a large soup pot. Simmer for about 1 1/2 hours or until split peas are tender, adding water as needed. Alternatively, cook for 30 minutes in a pressure cooker (pre-soak split peas first), or 8 hours in a slow cooker.

Add sauerkraut and cook for about 10 more minutes.