Polevka s zelimi (Cabbage Soup)

Ingredients

• •2 pounds beef soup bones
• •1 cup onion, chopped
• •3 carrots, pared and chopped
• •1 bay leaf
• •2 pounds beef short ribs
• •1 teaspoon thyme
• •½ teaspoon paprika
• •8 cups water
• •8 cups cabbage, chopped
• •2 pounds tomatoes
• •2 teaspoons salt
• •¾ cup tabasco sauce
• •¼ cup parsley; chopped
• •3 tablespoons lemon juice
• •3 tablespoons sugar
• •1 pound sauerkraut

Directions

1. 1Place beef bones, onion, carrots, garlic and bay leaf in a 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.
2. 2Transfer meat and vegetables into a large kettle.
3. 3Using a small amount of water, scrape browned meat bits from a roasting pan into a kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover, simmer 1 1/2 hours.
4. 4Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
5. 5Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.