Start by boiling the smoked ribs in 2.5 - 3 quarts/liters of water. Add 3 bay leaves and 6-8 allspice corns. Boil until the meat becomes tender.
Once the meat is tender, take the ribs out of the pot and let cool down. Do NOT discard the stock we have just made! We will use it to make the kale soup in a few minutes.
Heat up some olive or vegetable oil in a large 4 quarts/liters soup pot. Add 2 finely sliced onions and sauté on high until translucent.
Add 4-5 finely sliced garlic cloves and sauté for 2 minutes, then add sliced sausage and sauté for 2-3 more minutes.
Add 2 heaping tablespoons of tomato puree and sauté for 2 minutes again.
Go on with 1 teaspoon of crushed caraway, 2 tablespoons of red paprika and 2 tablespoons of flour. Keep sautéing for 2 minutes, while mixing frequently.
Add the stock we have made a few minutes ago when boiling the ribs. Mix properly to deglaze the bottom of the pot.
Add 2 chopped carrots and all of the kale. Mix in 1 teaspoon of Italian herbs, cover the pot and simmer on low.
Now back to the ribs. These should be cool enough to handle by now so use your hands to take the meat off the bones. Cut the meat into small chunks with a knife.
Dice about 1 pound or 500 grams of yellow potatoes and add them to the soup, along with the meat. If there is still space left in the pot, fill it with water or extra stock if you have some left. Add half a teaspoon of black pepper and simmer on low until the potatoes are fully cooked.
Give the soup a taste and add salt now, if needed, which should be the case. I had to add almost a full teaspoon, but it always depends on how salty the smoked meat was.
Finish it up with a teaspoon of dried marjoram, cook for 3 more minutes and we are done.
Serve this kale soup with fresh bread, sourdough works the best. Enjoy!