*  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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