Polish Cabbage Soup
1 lb. Grassfed Beef meaty soup bones
2 lbs. Grassfed Beef short ribs
1 cup chopped onion
3 carrots, coarsely chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried leaf thyme
1 tsp. paprika
Place all together in a roasting pan, after sprinkling seasonings over bones and ribs. Roast, uncovered, in a 450 degree oven for about 30 minutes until meat is well browned. Transfer to a large soup pot; scrape pan to remove browned meat bits and add to pot.
Add:
8 cups water
1 head coarsely chopped cabbage
2 (1 lb.) cans tomatoes
2 tsp. Salt
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Bring to a boil; cover and simmer
1 1/2 to 2 hours. Skim off fat.
Add:
1/4 cup chopped parsley
3 Tbsp. brown sugar
3 Tbsp. cider or wine vinegar
1 (1 lb.) canned sauerkraut
Cook, uncovered, for 1 hour. Remove bones and ribs. Trim off meat and return to kettle. Cook 5 minutes longer. Serve with a dollop of sour cream, if desired.
