Czechoslovakian 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 a 450 degrees F 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 for 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 bite size pieces and return to kettle. Cook about 5 minutes longer.

Serve with warm freshly baked dark bread or rolls and butter.