Cabbage Soup
CATEGORIES
INGREDIENTS
  • 2 lb. beef soup bones
  • 1 c. chopped onion
  • 3 carrots, pared & 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 (1 head)
  • 2 cans (1 lb.) tomatoes
  • 2 tsp. salt
  • 1/2 to 3/4 tsp. Tabasco
  • 1/4 c. chopped parsley
  • 3 tbsp. lemon juice
  • 3 tbsp. sugar
  • 1 can (1 lb.) sauerkraut
DIRECTIONS
  1. Place beef bones, onion, carrots, garlic and bay leaf in
  2. roasting pan. Top with short ribs; sprinkle with thyme and
  3. paprika.
  4. Roast, uncovered, in 450 degree oven for 20-30 minutes or until
  5. meat is brown. Transfer meat and vegetables into large kettle.
  6. Using a small amount of water, scrape browned meat bits from
  7. roasting pan into kettle. Add water, cabbage, tomatoes, salt and
  8. Tabasco.
  9. Bring to boil. cover; simmer 1-1/2 hours. Skim off fat. Add
  10. parsley, lemon juice, sugar and sauerkraut.
  11. Cook, uncovered for 1 hour. Remove bones and short ribs from
  12. kettle. Cool slightly; remove meat from bones.
  13. Cut meat into bite-size pieces, return to kettle. Cook 5 minutes
  14. longer.