Czech - Cabbage Soup
Source of Recipe
from JoanieG
Recipe Link: http://www.sauerkrautrecipes.com/recipe12737.shtml Czech - Cabbage Soup
2 pounds beef soup bones
2 pounds beef short ribs
1 cup onion, chopped
3 carrots, peeled and chopped
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon ground paprika
8 cups water
8 cups (l head) cabbage; chopped
2, 16 ounce cans tomatoes, undrained
2 teaspoons salt
1/2 teaspoon hot sauce, or to taste
1/4 cup fresh parsley, chopped
3 Tablespoons lemon juice
3 Tablespoons granulated white sugar
1, 16 ounce can sauerkraut, drained
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 degree F. oven,
for 20-30 minutes or until meat is brown. Transfer meat
and vegetables into a large kettle.
Pour a small amount of water into pan. Scrape browned
meat bits from roasting pan (deglazing). Pour into kettle.
Add water, cabbage, tomatoes, salt and hot sauce. Bring
to boil. Cover and 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 and
let cool slightly. Remove meat from bones, cut into cubes.
Return to kettle and cook 5 minutes longer.
Makes 12 servings.
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