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                            CZECH CABBAGE SOUP

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Beef soup bones
   1       c            Onion -- chopped
   3                    Carrots -- pared & chopped
   1                    Bay leaf
   2       lb           Beef short ribs
   1       t            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)
 


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