*  Exported from  MasterCook II  *
 
                           CZECHOSLOVAKIAN CABBAGE SOUP
 
 Recipe By     :
 Serving Size  :      Preparation Time :
 Categories    :  International, Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  lb.           beef soup bones
        1  c.            chopped onion
        3                carrots, pared & coarsely chopped
        2  cloves        garlic, chopped
        1                bay leaf
        2  lb.           beef short ribs
        1  tsp.          dried leaf thyme
      1/2  tsp.          paprika
        8  c.            water
        8  c.            coarsely chopped cabbage (1 head)
        2  cans          (1 lb.) tomatoes
        2  tsp.          salt
                         1/2 to 3/4 tsp. Tabasco
      1/4  c.            chopped parsley
        3  tbsp.         lemon juice
        3  tbsp.         sugar
        1  can           (1 lb.) sauerkraut
 
 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 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 bite-size pieces, return to kettle.  Cook 5 minutes
  longer.
 
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