Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
1 c Chopped onion 3 ea Carrots, pared, chopped
1 ea Bay leaf 2 ea Garlic cloves, chopped
4 lb Beef short ribs 1 t Dried thyme
1/2 t Paprika 8 c Water
2 ea 16-ounce cans tomatoes 2 t Salt
3/4 t Tabasco sauce 1/4 c Chopped parsley
3 T Lemon juice 1 ea 16-ounce can sauerkraut
8 c Coarsely shredded cabbage

-------------------------DIRECTIONS------------------------------

Preheat oven to 450 degrees F.

Place onion, carrots, bay leaf and garlic in a roasting pan, top with
short ribs and sprinkle with thyme and paprika. Roast uncovered 20
minutes or until meat is browned.

Transfer to a large kettle, add water, tomatoes, salt and Tabasco.
Bring to a boil, simmer 1-1/2 hours. Skim off fat. Add parsley, lemon
juice, sugar and sauerkraut. Simmer uncovered 1 hour. Remove bay
leaf, chew carefully. [No, I'm kidding. It says "discard".] Remove
short, ribs, discard bones, cut meat into cubes and return [meat] to
kettle. Add shredded cabbage, cook 8 minutes or until barely done.

To serve, garnish with a spoonful of sour cream.

Note: This soup is best made a day or two ahead and reheated before
serving.

Submitted By EARL SHELSBY On 02-04-95

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