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

Place bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered at 450 degrees for 20 to 30 minutes. Transfer meat and vegetables into large kettle. Using 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. Cook, remove meat from bones, cut into cubes. Return to kettle, cook for 5 minutes longer. Yield: 12 servings.