1 lb. meaty soup bones and 2 lbs. short ribs
1 c. chopped onion
3 carrots, coarsely chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried leaf thyme
1 tsp. paprika

Place all together in a roasting pan, after sprinkling seasonings over bones and ribs. Roast, uncovered, in a 450 degree oven for about 30 minutes until meat is well browned. Transfer to a large soup pot; scrape pan to remove browned meat bits and add to pot. Add 8 cups water, 1 head coarsely chopped cabbage, 2 (1 pound) cans tomatoes, 2 teaspoons salt, 1/2 teaspoon Tabasco sauce, and 1 teaspoon Worcestershire sauce. Bring to a boil; cover and simmer 1 1/2 to 2 hours. Skim off fat. Add 1/4 cup chopped parsley, 3 tablespoons cider or wine vinegar, 3 tablespoons brown sugar, and 1 (1 pound) canned sauerkraut. Cook, uncovered, for 1 hour. Remove bones and ribs. Trim off meat and return to kettle. Cook 5 minutes longer. Serve with a dollop of sour cream, if desired.