CZECKOSOLOVAKIN CABBAGE SOUP

By conniebrady

Ingredients

• 2 LB SOUP BONES, BEEF
• 1 C CHOPPED ONION
• 3 CARROTS, CHOPPED
• 2 CLOVES GARLIC
• 1 BAY LEAF
• 2 LB BEEF SHORT RIBS
• 1 TSP THYME LEAF
• 1/2 TSP PAPRIKA
• 8 C WATER
• 8 C CHOPPED CABBAGE
• 2 CANS #1 TOMATOES
• 2 TSP SALT
• 1/2 TSP TABASCO SAUCE
• 1/4 C PARSLEY
• 3 T LEMON JUICE
• 3 T SUGAR
• 1 C #1 SAUERKURAT

Preparation

Step 1

PLACE BONES, ONIONS,GARLIC, & BAY LEAF IN PAN. TOP WITH RIBS, SPRINKLE WITH THYME & PAPRIKA, ROAST UNCOVERED AT 450 FOR 20 TO 30 MINUTES OR BROWN. TRANSFER INTO LARGE KETTLE ALONG WITH VEGETABLES. ADD WATER, CABBAGE, TOMATOES, SALT & TABASCO. BOIL COVERED & SIMMER 1 1/2 HOURS. SKIM FAT. ADD PARSLEY, LEMON JUICE, SUGAR & SAURERKRAUT - COOK UNCOVERED 1 HOUR. REMOVE BONES & MEAT. TAKE MEAT FROM RIBS & ADD TO SOUP.