2 lb. country style spareribs
5 peppercorns
2 bay leaves
1 c. chopped onions
1 c. chopped celery
8 to 10 c. water
1 can (16 oz.) tomatoes
1 head cabbage, chopped
1 can (16 oz.) sauerkraut
1 kielbasa (Polish sausage), optional

Put meat (except kielbasa) in large kettle with spices tied for easy removal. Add onions, celery, undrained tomatoes and water. Bring to boil, reduce heat to simmer, cover loosely and simmer 1 1/2 to 2 hours until meat almost falls off bone. Remove meat. Later chops and remove bones from meat and return to soup. Add coarsely chopped cabbage; bring to boil and simmer 20 minutes. Add undrained sauerkraut. Discard spices. Add chopped meat. If using kielbasa, add on top to cook and cut into soup as you desired later. Simmer 15 to 20 minutes more.