Czech cabbage soup

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)

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