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Cover the smoked pork ribs with 12 cups of water.
Add crushed black pepper grains, marjoram, allspice berries, and bay leaves.
Cook slowly for about 1-2 hours until the ribs are soft.
In the meantime, peel and dice an onion.
Fry it on lard.
While the onion is frying, finely chop the sauerkraut.
Add it to onion after it has changed color to brownish.
Fry together for another 10-15 minutes.
Peel and dice the potatoes.
When the ribs are soft, cool them off and remove the bones.
Strain the stock until it's clear.
Add diced potatoes to the clear stock and cook slowly until soft.
In the meantime, dice the smoked bacon and fry it for about 10 minutes.
Cut the ribs' meat into smaller pieces.
Mix all the ingredients together. Season with salt and pepper.