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Czech Cabbage Soup
Yield: 12 servings
2 lb beef soup bones
1 cup onion, chopped
3 carrots, pared & chopped
1 bay leaf
2 lb beef short ribs
1 tsp thyme (dried leaf)
1/2 tsp paprika
8 cups water
8 cups cabbage, chopped (1 head)
2 lb tomatoes, (2 cans)
2 tsp salt
3/4 cup Tabasco sauce
1/4 cup parsley, chopped
3 Tbsp lemon juice
3 Tbsp 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.
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Cabbage 06