14 oz. can sauerkraut
16 oz. can diced tomatoes
2 lbs. beef short ribs
2 lbs. beef soup bones
3 qt. water
2 cups chopped carrots
2 cups chopped celery
8 cups cabbage, shredded
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
1 tbs. salt
½  tsp. pepper
4 tbs. lemon juice
1 cup sour cream

In large pot, put short ribs, bones and 3 qts. of water. Add carrots, onion, celery, cabbage, garlic, diced tomatoes, bay leaves, salt and pepper: bring to a boil.

1. Skim off top layer of foam with a slotted spoon.
2. Reduce heat and simmer; cook covered for around 2 hours until meat is tender.
3. Remove soup bone; add sauerkraut, lemon juice, and sugar to taste. If necessary, add more water.
4. Replace lid and simmer for 1 hour.
5. Pour into bowls and serve with a dollop of sour cream.

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