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Czechoslovakian Cabbage Soup

Ingredients

  • 2  lb.  beef soup bones
  • 1  c. chopped onion
  • 3 carrots, pared & coarsely chopped
  • 2  cloves garlic, chopped
  • 1 bay leaf
  • 2  lb. beef short ribs
  • 1  tsp. dried leaf thyme
  • 1/2  tsp. paprika
  • 8  c. water
  • 8  c. coarsely chopped cabbage (1 head)
  • 2  cans (1 lb.) tomatoes
  • 2  tsp. salt
  • 1/2 to 3/4 tsp. Tabasco
  • 1/4  c. chopped parsley
  • 3  tbsp. lemon juice
  • 3  tbsp. sugar
  • 1  can (1 lb.) sauerkraut
  1. Place beef bones, onion, carrots, garlic and bay leaf in roasting pan.
  2. Top with short ribs; sprinkle with thyme and paprika.
  3. Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
  4. Transfer meat and vegetables into large kettle.  Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
  5. Add water, cabbage, tomatoes, salt and Tabasco.  Bring to boil.  cover; simmer 1-1/2 hours.  Skim off fat.
  6. Add parsley, lemon juice, sugar and sauerkraut.  Cook, uncovered for 1 hour. Remove bones and short ribs from kettle.
  7. Cool slightly; remove meat from bones.  Cut meat into bite-size pieces, return to kettle.
  8. Cook 5 minutes.

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