1Brown pork ribs and kielbasa in the fat in a large stock pot, remove from pot.
2Brown onions, celery, carrots, potatoes and garlic in the pot.
4Return meat to the pot, Add the rest of the ingredients, except for the sauerkraut juice, flour, parsley, dill, and sour cream. Bring to a boil.
6Reduce heat to medium-low, and simmer until the pork is tender, about 2 hours.
7Remove ribs from the soup, cut into small pieces discarding bones and gristle. Return the pork to the soup.
9Stir a little of the sauerkraut juice into the flour until thoroughly mixed and liquefied (about ¼ - 1/3 cup of the juice). Stir flour mixture into the soup and heat until the soup is thickened.
11Season the soup with salt and pepper to taste. To serve, top each serving with a dollop of sour cream and a sprinkling of the parsley and dill.