Recipe: Czechoslovakian Cabbage Soup (using short ribs)

CZECHOSLOVAKIAN CABBAGE SOUP

2 lb. beef soup bones
1 cup chopped onion
3 carrots, pared and coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 cans (1 lb. each) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco sauce
1/4 cup chopped fresh parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 (1 lb.) can 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 F 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 remaining water, cabbage, tomatoes, salt and Tabasco. Bring to boil. cover; simmer 1 to 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.

Makes 12 Servings
Source: Sam Waring