Slovakian Cabbage Soup

• 2 lb. beef soup bones
• 2 lb. beef short ribs
• 1 c. chopped onion
• 3 chopped carrots
• 1/2 tsp. garlic powder
• 1 bay leaf
• 1 tsp. thyme
• 1/2 tsp. paprika
• 1 small box barley
• 1 small head cabbage
• 1 (1 lb.) can tomatoes
• 2 tsp. salt
• 1/2 tsp. Tabasco sauce
• 1/4 c. parsley
• 3 Tbsp. lemon juice
• 3 Tbsp. sugar
• 1 (1 lb.) can sauerkraut

1. Combine beef bones, onion, carrots, garlic and bay leaf in roasting pan.
2. Top with short ribs; sprinkle with thyme and paprika.
3. Roast, uncovered, in 450u0b0 oven for 25 minutes or until meat is brown.
4. Transfer into a kettle scraping meat from roaster; add remaining ingredients.
5. Cover with 8 to 10 cups water; boil. Cover; simmer 1/2 hour.
6. Remove bones; cut meat in cubes.
7. Return to kettle.

beef soup bones, beef short ribs, onion, carrots, garlic powder, bay leaf, thyme, paprika, barley, cabbage, tomatoes, salt, tabasco sauce, parsley, lemon juice, sugar, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167515 (may not work)