Czech Cabbage Soup

12 Servings

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Czech Cabbage Soup Ingredients

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

Instructions for Czech Cabbage Soup

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) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized