Czech cabbage soup

Czech cabbage soup
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Czech cabbage soup 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)

Cooking Czech cabbage soup

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).

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