CZECHOSLOVAKIAN CABBAGE SOUP

Czechoslovakian Cabbage Soup image

Provided by ladyfingers

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 17

2 lbs beef bones with marrow
1 cup chopped onion
3 coarsely chopped and pared carrots
2 chopped garlic cloves
1 bay leaf
2 lbs beef short ribs
1 teaspoon dried leaf thyme
1/2 teaspoon paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 (1 lb) cans tomatoes
2 teaspoons salt
1/2-3/4 teaspoon Tabasco sauce
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
3 tablespoons sugar
1 (1 lb) can sauerkraut

Steps:

Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
Transfer meat and vegetables into a 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 a boil.
Cover and simmer 1 1/2 hours.
Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle.
Cool slightly and remove meat from bones.
Cut meat into cubes and return to kettle. Cook 5 minutes longer.