Czechoslovakian Cabbage Soup

"Originally from A Taste Of The Country cookbook."
photo by a user photo by a user
Ready In:
3hrs 10mins




  • 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.

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  1. 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.
  2. 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.
  3. I first saw this recipe in a magazine, The Taste of Home” or “The Taste of Country”, not sure which. This soup is absolutely fabulous. I have made it every year for at least 20 years on the day after Christmas, and it is such a hit that December 26th is known in my house as “Sauerkraut Soup” Day. My husband has some Czech roots so it really speaks to him! As with so many soups, this one gets better and better as the days go by so I make it 2-3 days ahead. Hearty, soul-satisfying, and it cuts through all the rich food you’ve eaten over the holidays. It’s one of those perfect soups for chilly weather, anytime! A dollop of sour cream on top and good rye bread on the side and I’m a very happy camper! Love it.
  4. 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!
  5. I originally got this recipe from Taste of Home, or one of their sister publications. DH and I made it the first time and we absolutely loved the soup. After that, we always made double batches of it and froze it in two serving portions. It is a labor intensive soup to make - lots of steps and lots of chopping, etc., but we feel very much worth it. The last time we made it, we had to place an order for the soup bones and short ribs - our supermarket doesn't stock them any longer. We haven't made any for 3 or 4 years and I think it is time to get those ingredients ordered again!


<p>Happily married mom of two wonderful kids. Enjoy outdoors, reading good nonfiction and simplicity. Can't ask for much more than that out of life. <br /> <br /> <br /><br /></p>
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