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Czechoslovakian Cabbage Soup
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- #6499
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds beef soup bones
1 cup onion, chopped
3 medium carrots, coarsely chopped
2 cloves garlic, chopped
2 pounds beef short ribs
1 teaspoon thyme
1/2 teaspoon paprika
8 cups water
8 cups cabbage, coarsely chopped
2 teaspoons salt
1/2 teaspoon Tabasco sauce
1/4 cup parsley, chopped
3 tablespoons lemon juice
3 tablespoons sugar
1 pound sauerkraut
2 pounds canned tomatoes
1 bay leaf
directions
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.
added by
Shunick
nutrition data
Nutritional data has not been calculated yet.
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