Czechoslovakian Cabbage Soup (Nutbread & Nostalgia)
By: Boris Mann
Published: Friday, December 25, 2009 - 12:25pm

Ingredients




2 pounds beef soup bones
1 cup chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 pounds beef short ribs
1 teaspoon dried leaf thyme
1/2 teaspoon paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 cans (1 lb) tomatoes
2 teaspoons salt
1/2 teaspoon Tabasco or to taste
1/4 cup chopped parsley
3 tablespoons lemon juice
3 tablespoons sugar
1 can (1 lb) sauerkraut

Preparation

1 In a roasting pan place beef bones, onion and garlic, carrots and bay leaf, top with short ribs and sprinkle with thyme and paprika and bake uncovered at 450°F for 20 minutes or until meat is brown. 2 Transfer meat and vegetables to a large soup kettle, add water, cabbage, tomatoes, salt and Tabasco sauce. Then bring it to a boil. 3 Cover and simmer for 1 1/2 hours. Skim off fat. 4 Add parsley, lemon juice, sugar, and sauerkraut. 5 Cook uncovered for 1 hour. Remove bones and short ribs from kettle. 6 Remove meat from bones, cut into cubes, and put back in to kettle. 7 Simmer 5 additional minutes.

About


Originally from the cookbook "Nutbread and Nostalgia"