Czech Cabbage Soup

http://www.cookadvice.com/recipes/czech_cabbage_soup-33309-recipe.htm

Yield 12.

Ingredients:

• 2 lb beef soup bones
• 1 c Onion, chopped
• 3 Carrots, pared & chopped
• 1 Bay leaf
• 2 lb Beef short ribs
• 1 t Thyme (dried leaf)
• 1⁄2 t Paprika
• 8 c water
• 8 c Cabbage, chpd (1 head)
• 2 lb Tomatoes, (2 cans)
• 2 t Salt
• 3⁄4 c Tabasco sauce
• 1⁄4 c parsley, chopped
• 3 T Lemon juice
• 3 T Sugar
• 1 lb Sauerkraut (1 can)

Directions:

1. Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika.
2. Roasti, uncovered, in 450* oven for 20-30 minutes or until meat is brown.
3. Transfer meat and vegetables into large kettle.
4. Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
5. Add water, cabbage, tomatoes, salt and tabasco.
6. Bring to boil.
7. Cover; simmer 1 ½ hours.
8. Skimi off fat. Add parsley, lemon juice, sugar and sauerkraut.
9. Cook, uncovered, for 1 hour.
10. Remove bones and short ribs from kettle.
11. Cool slightly; remove meat from bones.
12. Cut meat into cubes; return to kettle.
13. Cook 5 minutes longer.
14. (from a texas cook now unknown).