Czechoslovakian soup
Recipe by Courtney Glantz
2 lbs beef bones
2 lbs short ribs
1 cup onion, chopped
3 carrots, chopped
2 cloves of garlic, chopped
1 bay leaf
1 tsp dried thyme
1/2 tsp paprika
8 cups water
1 head cabbage, chopped
1 lbs canned tomatoes, diced
2 tsp salt
3/4 tsp tabasco
1/4 cup freshly chopped parsley
3 TBS lemon juice
2 TBS sugar
1 1lbs can sauerkraut
1. Place beef bones, onion, carrots, garlic, and bay leaf in roasting pan. Top with short ribs. Sprinkle with thyme and paprika and roast uncovered at 425 degrees for 25 minutes.
2. Transfer meat and vegetables into a large pot, scarping the browned meat bits from bottom.
3. Add water, cabbage, tomatoes, salt and tabasco and bring to a boil. Cover and let simmer 1 1/2 hours.
4. Skim off the fat from the surface.
5. Add parsley, lemon juice, sugar, and sauerkraut. Cook uncovered another hour.
6. Remove beef bones and short ribs from pot. Once cooled, remove meat and return to the pot. Discard the bones.
7. Simmer low until dinner, adjusting the seasonings as needed.
starters February 18, 2016 16:28
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