Recipe - Czech Cabbage Soup

2 pound Beef soup bones
1 cup Onion; chopped
3 Carrots; pared & chopped
1 Bay leaf
2 pound Beef short ribs
1 teaspoon Thyme (dried leaf)
One half teaspoon Paprika
8 cup Water
8 cup Cabbage; chpd (1 head)
2 pound Tomatoes; (2 cans)
2 teaspoon Salt
Three fourths cup Tabasco sauce
One fourth cup Parsley; chopped
3 tablespoon Lemon juice
3 tablespoon Sugar
1 pound Sauerkraut (1 can)

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 2030 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 One half hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From
a Texas cook now unknown)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini