Czechoslovakian Cabbage Soup

CZECHOSLOVAKIAN CABBAGE SOUP

Recipe By :

Serving Size : Preparation Time :

Categories : International, Soup

Amount Measure Ingredient -- Preparation Method -- -- --

2 lb. beef soup bones

1 c. chopped onion

3 carrots, pared & coarsely chopped

2 cloves garlic, chopped

1 bay leaf

2 lb. beef short ribs

1 tsp. dried leaf thyme

1/2 tsp. paprika

8 c. water

8 c. coarsely chopped cabbage (1 head)

2 cans (1 lb.) tomatoes

2 tsp. salt

1/2 to 3/4 tsp. Tabasco

1/4 c. chopped parsley

3 tbsp. lemon juice

3 tbsp. sugar

1 can (1 lb.) sauerkraut

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

degree 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 bite-size pieces, return to kettle. Cook 5 minutes

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