Prep 10 mins
Cook 3 hrs
Originally from A Taste Of The Country cookbook.
- 2 lbs beef bones with marrow
- 1 cup chopped onion
- 3 coarsely chopped and pared carrots
- 2 chopped garlic cloves
- 1 bay leaf
- 2 lbs beef short ribs
- 1 teaspoon dried leaf thyme
- 1⁄2 teaspoon paprika
- 8 cups water
- 8 cups coarsely chopped cabbage (1 head)
- 2 (1 lb) cans tomatoes
- 2 teaspoons salt
- 1⁄2-3⁄4 teaspoon Tabasco sauce
- 1⁄4 cup chopped fresh parsley
- 3 tablespoons lemon juice
- 3 tablespoons sugar
- 1 (1 lb) can sauerkraut
- Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
- Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
- Transfer meat and vegetables into a 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 a boil.
- Cover and simmer 1 1/2 hours.
- Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
- Cook, uncovered, for 1 hour.
- Remove bones and short ribs from kettle.
- Cool slightly and remove meat from bones.
- Cut meat into cubes and return to kettle. Cook 5 minutes longer.
I just love this soup. The method of cooking the beef gives this soup such depth of flavor and the saurekraut gives it a little zing. I have been making this recipe for years and always look forward to the cold months when I can make it again.
Have spent a good part of the week simmering beef bones and meaty short ribs, freezing the stock and soups to have on hand when it gets time to get gardening. Made for the perfect time to make your Cabbage Soup. This is so like one I remember except we used vinegar - happy to once again find a recipe and have it on paper. Made as posted - the sauerkraut and cabbage making for a wonderfully delicious hearty old fashioned soup - one that makes for seconds. Made as posted and wouldn't change a thing. Thank you ladyfingers for sharing this Country cookbook recipe that has been added to my soup collection.
This is probably the first soup recipe I ever made ... and that was at least 40+ years ago. This is constantly satisfying and a go-to recipe when you want a little something off the grid. I also add some kielbasa to add another dimension. Just LOVE this soup! Add a dollop of sour cream or Greek yogurt when serving. Simply divine!