1 tbsp. oil
2 lbs. beef chuck
2 qts. beef stock
8 c. chopped cabbage
1 c. chopped onion
1 c. thin sliced carrots
2 tbsp. sugar
1/2 tsp. paprika
1/4 tsp. hot pepper sauce
2 beef bouillon cubes
16 oz. sauerkraut, drained
16 oz. can tomatoes, cut up

In Dutch oven, brown meat in hot oil, add stock. Heat to boiling, simmer partially covered 2 1/2 hours. Remove meat, set aside to cool. Skim off fat from stock. Add remaining ingredients except meat to stock. Simmer partially covered for about 1 hour or until carrots are done. Cut cooled meat into bite size pieces, return to soup. Heat through. Serves 9.