6 to 8 good sized boneless country style pork ribs
3 fourteen ounce cans of chicken broth
2 Cups potatoes cut to bite size
2 Cups carrots cut to bite size
1 Cup rutabaga cut to bite size
1 small cabbage, about 4 or 5 inches diameter, quartered
How to make it
Place the pork in a six quart dutch oven, cover with water and simmer for one hour.
Remove meat and trim off the remaining fat.
Save 1 quart of the water the pork simmered in. Remove fat by pouring through a gravy separator, or refrigerate until the fat has solidified. (Takes up to 3 hours.) Remove with a slotted spoon.
Return meat and the one quart of water in the dutch oven and add all ingredients. A six quart pot gets quite full, but it's never been too much. If it looks like it won't fit, hold back one can of chicken broth and add it later when it's cooked down some. Cover and simmer two hours.
Serve in soup plates WITH the broth. Include a plate of panini or french bread to lavish in the exquisite broth. Salt and pepper to taste at the dinner table.
NOTE: The rutabaga and cabbage add so much to the broth flavor, and a lot of nutrition, too. We quarter the cabbage so that I can pick around it. My wife loves it and eats my share as well as her own.