Czech Cabbage Soupsoups/stews 2 lb beef soup bones 1 cup onion; chopped 3 carrots; pared & chopped 1 bay leaf 2 lb beef short ribs 1 teaspoon thyme (dried leaf) 1/2 teaspoon paprika 8 cup water 8 cup cabbage; chpd (1 head) 2 lb tomatoes; (2 cans) 2 teaspoon salt 3/4 cup tabasco sauce 1/4 cup parsley; chopped 3 tablespoon lemon juice 3 tablespoon sugar 1 lb sauerkraut (1 can) 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) |
