Chop the onion finely and fry in 4 -5 tbsp sunflower oil. Add sauerkraut, chopped, which is well drained juice and continue roasting. Put red pepper, stir several times and add sliced ​​smoked ribs. Bay with cabbage juice and trying to taste before Pozo. Boil on low heat. Serve with pickle. The dish can be prepared with fresh cabbage, then instead of cabbage juice added tomato juice.