Czech Cabbage Soup

Ingredients

2 lb beef soup bones
1 c onion
3 carrots
1 bay leaf
2 lb beef short ribs
1 ts thyme
1/2 ts paprika
8 c water
8 c cabbage
1 head
2 lb tomatoes
2 cans
2 ts salt
3/4 c tabasco sauce
1/4 c parsley
3 tb lemon juice
3 tb sugar
1 sauerkraut

Instructions

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)