I saw this recipe and it sounded yummy – it reminded me of the cabbage soup diet, but with a little more substance.
For this recipe, you will need beef soup bones, one small onion, carrots, bay leaves, beef short ribs, thyme, paprika, one head of cabbage, two cans of diced tomatoes, salt, Tabasco sauce, parsley, lemon juice, sugar, and sauerkraut.
To prep for this recipe, chop enough onion to make one cup. Peel and chop three carrots. Chop the head of cabbage and chop enough parsley to make 1/4 cup. Peel and chop two cloves of garlic.
Preheat the oven to 450 degrees. Place the beef bones, one cup of chopped onion, the three chopped carrots, two cloves of chopped garlic, and a bay leaf in a large roasting pan. Place two pounds of beef short ribs on the top of the ingredients. Sprinkle the ribs with 1 teaspoon of thyme and 1/2 teaspoon of paprika. Roast these ingredients in the oven, uncovered, for 20 to 30 minutes or until the ribs are browned.
Place the ribs and vegetables in a large kettle. Use a small amount of water to scrap the brown pieces off the bottom of the roasting pan and put those in the kettle. Add 8 cups of water, the head of chopped cabbage, two cans of diced tomatoes, 2 teaspoons of salt, and 3/4 cup of Tabasco sauce. Bring this to a boil, and then reduce to simmer and cover. Let this cook for 1 1/2 hours then skim the fat off the top. Add 1/4 cup of chopped parsley, 3 tablespoons of lemon juice, 3 tablespoons of sugar, and a can of sauerkraut. Stir well and let this cook uncovered for one hour.
Remove the short ribs from the kettle. Let them cool slightly then remove the meat from the bones. Cut the meat into cubes then return it to the kettle. Let the soup cook for 5 minutes more then it is ready to serve.