Czech Cabbage Soup
Ingredients
- 2 pound beef soup bones
- 1 cup onion, chopped
- 3 carrots, pared & chopped
- 1 bay leaf
- 2 pound beef short ribs
- 1 tsp thyme (dried leaf)
- 1/2 tsp paprika
- 8 cup water
- 8 cup cabbage, chopped (1 head)
- 2 pound tomatoes, (2 cans)
- 2 tsp salt
- 3/4 cup Tabasco sauce
- 1/4 cup parsley, chopped
- 3 Tbsp lemon juice
- 3 Tbsp sugar
- 1 pound sauerkraut (1 can)
Instructions
Yield: 12 servings. 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 20-30 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 1/2 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.