Czech cabbage soup
12 servings
Ingredients
| Quantity | 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) |
Directions
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)