Czechoslovakian Cabbage Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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Originally from A Taste Of The Country cookbook. Ingredients:
2 lbs beef bones with marrow |
1 cup chopped onion |
3 coarsely chopped and pared carrots |
2 chopped garlic cloves |
1 bay leaf |
2 lbs beef short ribs |
1 teaspoon dried leaf thyme |
1/2 teaspoon paprika |
8 cups water |
8 cups coarsely chopped cabbage (1 head) |
2 (1 lb) cans tomatoes |
2 teaspoons salt |
1/2-3/4 teaspoon tabasco sauce |
1/4 cup chopped fresh parsley |
3 tablespoons lemon juice |
3 tablespoons sugar |
1 (1 lb) can sauerkraut |
Directions:
1. Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
2. Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
3. Transfer meat and vegetables into a large kettle.
4. 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 a boil.
6. Cover and simmer 1 1/2 hours.
7. Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
8. Cook, uncovered, for 1 hour.
9. Remove bones and short ribs from kettle.
10. Cool slightly and remove meat from bones.
11. Cut meat into cubes and return to kettle. Cook 5 minutes longer.
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