Czechoslovakian Cabbage Soup

READY IN: 3hrs 10mins
Recipe by ladyfingers

Originally from A Taste Of The Country cookbook.

Top Review by MissPenny

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.

Ingredients Nutrition


  1. Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
  2. Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
  3. Transfer meat and vegetables into a large kettle.
  4. Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
  5. Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
  6. Cover and simmer 1 1/2 hours.
  7. Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
  8. Cook, uncovered, for 1 hour.
  9. Remove bones and short ribs from kettle.
  10. Cool slightly and remove meat from bones.
  11. Cut meat into cubes and return to kettle. Cook 5 minutes longer.

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