Title: Czech Cabbage Soup
 Categories: Soups
      Yield: 12 servings

      2 lb Beef soup bones
      1 cup  Onion; chopped
      3    Carrots; pared & chopped
      1    Bay leaf
      2 lb Beef short ribs
      1 tsp Thyme (dried leaf)
    1/2 tsp Paprika
      8 cup  Water
      8 cup  Cabbage; chopped (1 head)
      2 lb Tomatoes; (2 cans)
      2 tsp Salt
    3/4 cup  Tabasco sauce
    1/4 cup  Parsley; chopped
      3 Tbsp Lemon juice
      3 Tbsp Sugar
      1 lb Sauerkraut (1 can)

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)