Czech cabbage soup

Main Ingredient: Cabbage
Course: Various soups and stews
Cuisine: Continental Czech
Yield:

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).