Recipe - Czechoslovakian Cabbage Soup

2 pound Beef soup bones
1 cup Chopped onion
3 Carrots; pared & coarsely
chopped
2 Cloves garlic; chopped
1 Bay leaf
2 pound Beef short ribs
1 teaspoon Dried leaf thyme
One half teaspoon Paprika
8 cup Water
8 cup Coarsely chopped cabbage (1
head)
2 cn (16oz) tomatoes
2 teaspoon Salt
One half (up to)
Three fourths teaspoon Tabasco
One fourth cup Chopped parsley
3 tablespoon Lemon juice
3 tablespoon Sugar
1 cn (16oz) sauerkraut

From: CookieTstr@aol.com

Date: Sat, 4 May 1996 14:39:05 0400

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450F
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 1One 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 bitesize pieces, return to kettle. Cook 5 minutes
longer.

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