2 lbs. beef chuck roast
2 qts. water
8 c. coarsely chopped cabbage
1 c. thinly sliced carrots
2 tbsp. sugar
1/2 tsp. paprika
1/4 tsp. hot pepper sauce
16 oz. can sauerkraut, drained and rinsed
16 oz. can tomatoes
6 oz. can tomato paste

Brown pot roast; add water. Bring to a boil. Reduce heat, cover, and simmer 2 to 2 1/2 hours until meat is tender. Remove meat from broth; cool. Cut meat into bite-size pieces. Skin fat from broth. Add remaining ingredients to broth except meat. Cover, simmer 45 to 60 minutes. Return meat to soup. Season with salt and pepper.