Title: Czechoslovakian Cabbage Soup
Categories: Soup
Yield: 12 Servings

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 ts Dried leaf thyme
1/2 ts Paprika
8 c Water
8 c Coarsely chopped cabbage (1
-head)
2 cn (16-oz) tomatoes
2 ts Salt
1/2 -(up to)
3/4 ts Tabasco
1/4 c Chopped parsley
3 tb Lemon juice
3 tb Sugar
1 cn (16-oz) sauerkraut

From: CookieTstr@aol.com

Date: Sat, 4 May 1996 14:39:05 -0400

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450F
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
longer.

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