Title: Czech Cabbage Soup
Categories: Soup
Yield: 12 Servings
| 2 | lb | Beef soup bones |
| 1 | c | Onion; chopped |
| 3 | | Carrots; pared & chopped |
| 1 | | Bay leaf |
| 2 | lb | Beef short ribs |
| 1 | ts | Thyme (dried leaf) |
| 1/2 | ts | Paprika |
| 8 | c | Water |
| 8 | c | Cabbage; chpd (1 head) |
| 2 | lb | Tomatoes; (2 cans) |
| 2 | ts | Salt |
| 3/4 | c | Tabasco sauce |
| 1/4 | c | Parsley; chopped |
| 3 | tb | Lemon juice |
| 3 | tb | Sugar |
| 1 | lb | Sauerkraut (1 can) |
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 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 cubes; return to kettle. Cook 5 minutes longer. (From
a Texas cook now unknown)