Czech Cabbage Soup

Ingredients

2 pounds beef soup bones
1 cup onion, chopped
3 carrots, pared & chopped
1 bay leaf
2 pounds beef short ribs
1 tsp thyme (dried leaf)
1/2 tsp paprika
8 cups water
8 cups cabbage, chopped (1 head)
2 pounds tomatoes, (2 cans)
2 tsps 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.