1 lb. beef soup bones
1/2 c. chopped onion
2 carrots, pared and coarsely chopped
1 clove garlic, chopped
1/2 bay leaf
1 lb. beef short ribs
1/2 tsp. dried leaf thyme
1/4 tsp. paprika
4 c. water
4 c. coarsely chopped cabbage (1 head)
1 (1 lb.) can tomatoes
1 tsp. Tabasco sauce
1/8 c. chopped parsley
1 1/2 tbsp. lemon juice
1 1/2 tbsp sugar (granulated)
1 (1/2 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 to 30 minutes or until meat is brown. Transfer meat and vegetables (onions and carrots) into a large kettle. Using a small amount of water, scrape browned meat bits from roaster into soup kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to a boil.

Cover and 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 into cubes - return to kettle and cook 5 minutes longer. Good and hearty soup!! Serves 12.