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Receta Czech Cabbage Soup

by Global Cookbook

Ingredientes

2 lb Beef soup bones 1 c. Onion, minced 3 x Carrots, pared & minced 1 x Bay leaf 2 lb Beef short ribs 1 tsp Thyme (dry leaf) 1/2 tsp Paprika 8 c. Water

8 c. Cabbage, chpd (1 head) 2 lb Tomatoes, (2 cans) 2 tsp Salt 3/4 c. Tabasco sauce 1/4 c. Parsley, minced 3 Tbsp. Lemon juice 3 Tbsp. Sugar 1 lb Sauerkraut (1 can)

Direcciones

1. 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*
2. oven for 20-30 min or possibly till 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 in water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hrs. Skim off fat. Add in parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
3. Remove bones and short ribs from kettle. Cold slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 min longer. (From a Texas cook now unknown)

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