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Czech Cabbage Soup Recipe

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This recipe for Czech Cabbage Soup, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanna
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef soup bones,
1 c. chopped onion,
3 chopped carrots,
1 bay leaf,
2 lbs. beef short ribs,
1 tsp. thyme,
1/2 tsp. paprika,
8 c. water,
8 c. chopped cabbage (1 head),
2 lbs. tomatoes (2 cans),
2 tsp. salt,
3/4 c. Tabasco sauce,
1/4 c. chopped parsley,
3 T. lemon juice,
3 T. sugar,
1 lb. sauerkraut (1 can)

Directions:
Directions:
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Put short ribs on top, and sprinkle with thyme and paprika. Roast, uncovered, in preheated 450 oven for 20-30 minutes.

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. When boiling, lower heat and simmer, covered, for 1 1/2 hours. Skim off fat from time to time.

Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.

Remove bones and short ribs from kettle. Cool slightly. Cut meat into cubes; return to kettle. Cook 5 more minutes.

 

 

 

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