astray recipes: Czech cabbage soup

Categories: Soup/stew
Yield: 12 servings

Measure	Ingredient
2 pounds	Beef soup bones
1 cup	Onion; chopped
3	Carrots; pared & chopped
1	Bay leaf
2 pounds	Beef short ribs
1 teaspoon	Thyme (dried leaf)
½ teaspoon	Paprika
8 cups	Water
8 cups	Cabbage; chpd (1 head)
2 pounds	Tomatoes; (2 cans)
2 teaspoons	Salt
¾ cup	Tabasco sauce
¼ cup	Parsley; chopped
3 tablespoons	Lemon juice
3 tablespoons	Sugar
1 pounds	Sauerkraut (1 can)

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* 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 1½ 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 cubes; return to kettle. Cook 5 minutes longer. (From a Texas cook now unknown)

czech cabbage soup