Hungarian cabbage soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | each | Bay leaf |
| 4 | pounds | Beef short ribs |
| ½ | teaspoon | Paprika |
| 2 | eaches | 16-ounce cans tomatoes |
| ¾ | teaspoon | Tabasco sauce |
| 3 | tablespoons | Lemon juice |
| 8 | cups | Coarsely shredded cabbage |
| 3 | eaches | Carrots, pared, chopped |
| 2 | eaches | Garlic cloves, chopped |
| 1 | teaspoon | Dried thyme |
| 8 | cups | Water |
| 2 | teaspoons | Salt |
| ¼ | cup | Chopped parsley |
| 1 | each | 16-ounce can sauerkraut |
Directions
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees F.
Place onion, carrots, bay leaf and garlic in a roasting pan, top with short ribs and sprinkle with thyme and paprika. Roast uncovered 20 minutes or until meat is browned.
Transfer to a large kettle, add water, tomatoes, salt and Tabasco.
Bring to a boil, simmer 1-½ hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Simmer uncovered 1 hour. Remove bay leaf, chew carefully. [No, I'm kidding. It says "discard".] Remove short, ribs, discard bones, cut meat into cubes and return [meat] to kettle. Add shredded cabbage, cook 8 minutes or until barely done.
To serve, garnish with a spoonful of sour cream.
Note: This soup is best made a day or two ahead and reheated before serving.
Submitted By EARL SHELSBY On 02-04-95