3 lbs. beef soup bones (neck bones will do)
1 c. chopped onion
3 carrots, pared & chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 (1 lb.) cans tomatoes
2 tsp. salt
1/2 tsp. Tabasco sauce
1/4 c. parsley
1 (1 lb.) can sauerkraut
2 tbsp. lemon juice
2 tbsp. sugar

Brown soup bones with meat on in soup kettle. First sprinkle with thyme and paprika. Add onions, carrots and garlic and bay leaf until lightly browned, tossing. Meanwhile, add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover and simmer two hours. Skim fat. Add parsley, lemon juice, sugar and sauerkraut. Cook another hour. Remove bones. Cut meat in cubes, return to kettle. Serves 12.