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Czech Cabbage SoupRecipe : Czech Cabbage Soup
Procedure :
2 lb Beef soup bones 1 c Onion; chopped 3 Carrots; pared & chopped 1 Bay leaf 2 lb Beef short ribs 1 ts Thyme (dried leaf) 1/2 ts Paprika 8 c Water 8 c Cabbage; chpd (1 head) 2 lb Tomatoes; (2 cans) 2 ts Salt 3/4 c Tabasco sauce 1/4 c Parsley; chopped 3 tb Lemon juice 3 tb Sugar 1 lb 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 450* 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) |
