Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef soup bones
1 c Onion; chopped
3 Carrots, pared coarsely
-chopped
2 Garlic clove; chopped
1 Bay leaf
2 lb Beef short ribs
1 ts Thyme, dried whole
1/2 ts Paprika
8 c ;Water
8 c Cabbage; coarsely chopped
2 lb Tomato; canned
2 ts Salt
1/2 ts Tabasco sauce
1/4 c Parsley; chopped
3 tb Lemon juice
3 tb Sugar
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 a 450 F. oven for 20 to 30 minutes or until the meat is
brown. Transfer the meat and vegetables into a large kettle. Using a
small amount of water, scrape the browned meat bits from the roasting
pan into the kettle. Add water, cabbage, tomatoes, salt and Tabasco.
Bring to a boil. Cover; simmer 1-1/2 hours. Skim off the fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for one
hour. Remove bones and short ribs from kettle. Cool slightly; remove
the meat from the bones. Cut meat into cubes; return to kettle. Cook
five minutes longer.

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