Shelly's Recipe

CABBAGE SOUP

Category: Soups

2 lbs beef soup bones
1 cu chopped onion
3 carrots, pared and coarsely chopped
2 clove garlic, minced
1 bay leaf
2 lbs beef short ribs
1 tsp dried leaf thyme
1/2 tsp paprika
8 cups water
1 heat coarsely chopped cabbage, about 8 cups
2 (1 lb) cans tomatoes
1 tsp salt
1/2 - 3/4 tsp Tabasco sauce
1/4 cup chopped parsley
3 tbsp lemon juice and sugar
1 (1 lb) can sauerkraut

Place first 5 ingredients in a roasting pan. Top with ribs and sprinkle with thyme and paprika. Roast, uncovered, at 450 for 20 minutes or until meat is brown. Trans meat and vegetables into a large kettle.

Using a small amount of water, scrap browned meat bits from roasting pan into kettle. Add next 5 ingredients and bring to a boil. Cover; simmer for 1 1/2 hours. Skim off fat. Add remaining ingredients and cook, uncovered, about 1 hour. Remove bones and short ribs from pan. Cool slightly; remove meat from bones and cut into cubes. Return to kettle and cook 5 minutes longer.