Czech Cabbage Soup
Serves:
Ingredients:
2
lb
Beef soup bones
3
tb
Sugar
3
tb
Lemon juice
1/4
c
Parsley; chopped
3/4
c
Tabasco sauce
2
ts
Salt
2
lb
Tomatoes; (2 cans)
8
c
Cabbage; chpd (1 head)
8
c
Water
1/2
ts
Paprika
1
ts
Thyme (dried leaf)
2
lb
Beef short ribs
1
Bay leaf
3
Carrots; pared & chopped
1
c
Onion; chopped
1
lb
Sauerkraut (1 can)
Method:
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)