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Czechoslovakian Cabbage Soup

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      Title: CZECHOSLOVAKIAN CABBAGE SOUP
 Categories: Soups, Czech
      Yield: 12 Servings
 
      2 lb Beef soup bones
      1 c  Onion; chopped
      3    Carrots, pared & coarsely
           -chopped
      2    Garlic clove; chopped
      1    Bay leaf
      2 lb Beef short ribs
      1 ts Thyme, dried whole
    1/2 ts Paprika
      8 c  ;Water
      8 c  Cabbage; coarsely chopped
      2 lb Tomato; canned
      2 ts Salt
    1/2 ts Tabasco sauce
    1/4 c  Parsley; chopped
      3 tb Lemon juice
      3 tb Sugar
      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 a 450 F. oven for 20 to 30 minutes or until the meat is
  brown. Transfer the meat and vegetables into a large kettle. Using a
  small amount of water, scrape the browned meat bits from the roasting
  pan into the kettle. Add water, cabbage, tomatoes, salt and Tabasco.
  Bring to a boil. Cover; simmer 1-1/2 hours.  Skim off the fat.  Add
  parsley, lemon juice, sugar and sauerkraut.  Cook, uncovered, for one
  hour. Remove bones and short ribs from kettle.  Cool slightly; remove
  the meat from the bones. Cut meat into cubes; return to kettle. Cook
  five minutes longer.
 
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