Hungarian cabbage soup

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
1 each Bay leaf
4 pounds Beef short ribs
½ teaspoon Paprika
2 eaches 16-ounce cans tomatoes
¾ teaspoon Tabasco sauce
3 tablespoons Lemon juice
8 cups Coarsely shredded cabbage
3 eaches Carrots, pared, chopped
2 eaches Garlic cloves, chopped
1 teaspoon Dried thyme
8 cups Water
2 teaspoons Salt
¼ cup Chopped parsley
1 each 16-ounce can sauerkraut

Directions

INGREDIENTS

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 1-½ 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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