2 lbs. beef soup bones
1 bay leaf
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
2 lbs. beef short ribs
1 tsp. dried leaf 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 to 3/4 tsp. Tabasco sauce
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 (1 lb. can sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.

Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover, simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly, remove meat from bones. Cut meat into cubes, return to kettle. Cook 5 minutes longer. Yield: 12 servings.