Czechoslovakian cabbage soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef soup bones |
| 1 | cup | Chopped onion |
| 3 | Carrots -- parred & coarsley chopped | |
| 2 | Cloves garlic -- chopped | |
| 1 | Bayleaf | |
| 2 | pounds | Beef short ribs |
| 1 | teaspoon | Dried leaf thyme |
| ½ | teaspoon | Paprika |
| 8 | cups | Water |
| 8 | cups | Cabbage -- 1 head coarsely |
| Chop | ||
| 2 | cans | Tomatoes -- 1 lb |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Tabasco sauce |
| ¼ | cup | Chopped parsley |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Sugar |
| 1 | can | Sauerkraut -- 1 lb |
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 deg 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 1-½ hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and shart ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. Yield: 12 servings Recipe By : Country Woman