Czechoslovakian Cabbage Soup

* Exported from MasterCook II *

CZECHOSLOVAKIAN CABBAGE SOUP

Recipe By :
Serving Size : Preparation Time :
Categories : International, Soup

Amount Measure Ingredient -- Preparation Method
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2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut

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
degree 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 1-1/2 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 bite-size pieces, return to kettle. Cook 5 minutes
longer.

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