| Czech Cabbage Soup
2 pounds of beef soup bones
1 cup of onion; chopped
3 carrots, pared & chopped
1 Bay leaf
2 pounds of beef short ribs
1 teaspoon of thyme (dried leaf)
1/2 teaspoon of paprika
8 cups of water
8 cups of Cabbage , chopped (1 head)
2 pounds of tomatoes; (2 cans)
2 teaspoons of salt
3/4 cup of Tabasco sauce
1/4 cup of parsley, chopped
3 tablespoons of lemon juice
3 tablespoons of sugar
1 pound of 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 450ºF. 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) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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