Czechoslovakian Cabbage Soup

• 2 lb. beef soup bones
• 1 c. chopped onions
• 3 c. 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 c. water
• 8 c. coarsely chopped cabbage
• 2 (1 lb.) cans tomatoes
• 2 tsp. salt
• 1/2 to 3/4 tsp. Tabasco
• 1/4 c. chopped parsley
• 3 Tbsp. lemon juice
• 3 Tbsp. sugar
• 1 (1 lb.) can sauerkraut

1. Place 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 20 to 30 minutes, or until meat is brown.
4. Transfer meat and vegetables into large kettle.
5. Using small amount of water, scrape browned bits from roasting pan into kettle.
6. Add water, cabbage, tomatoes, salt and Tabasco.
7. Bring to boil, cover and simmer 1 1/2 hours.
8. Skim off fat.
9. Add parsley, lemon juice, sugar and sauerkraut (with juice). Cook, uncovered, for 1 hour.
10. Remove bones and short ribs from kettle.
11. Cool slightly.
12. Remove meat from bones and cut into cubes.
13. Return to kettle and cook 5 minutes longer.
14. Yield: 12 servings.

beef soup bones, onions, carrots, garlic, bay leaf, beef short ribs, dried leaf thyme, paprika, water, cabbage, tomatoes, salt, tabasco, parsley, lemon juice, sugar, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230748 (may not work)