2 lb. beef soup bones
2 lb. beef short ribs
1 cup onion, chopped
3 carrots, peeled and chopped
1 bay leaf
1 tsp. dried thyme
1/2 tsp. paprika
8 cups water
8 cups (l head) cabbage; chopped
2 cans (1 lb. ea.) tomatoes, undrained
2 tsp. salt
1/2 tsp. Tabasco sauce, or to taste

1. 1/4 cup fresh parsley, chopped 3 TB lemon juice 3 TB sugar 1 can (1 lb.) sauerkraut, drained
    
2. Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450 degree F., oven for 20-30 minutes or until meat is brown.
    
3. Transfer meat and vegetables into 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 boil. Cover; simmer 1-1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.