{"id":628,"date":"2014-05-12T19:35:38","date_gmt":"2014-05-12T19:35:38","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=628"},"modified":"2014-05-12T19:38:46","modified_gmt":"2014-05-12T19:38:46","slug":"czech-cabbage-soup","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/czech-cabbage-soup\/","title":{"rendered":"CZECH CABBAGE SOUP"},"content":{"rendered":"

Hearty and filling!<\/strong><\/strong><\/span><\/p>\n

2 lb. Beef soup bones<\/strong><\/span>
\n 1 cup Onion chopped (red or sweet yellow)<\/strong><\/span>
\n 3 Carrots – chopped<\/strong><\/span>
\n 1 Bay Leaf (make sure it is the European Bay not CA. Bay!)<\/span><\/strong><\/span>
\n 2\u00a0\u00a0 lb.\u00a0 Beef short ribs<\/strong><\/span>
\n 1 tsp. Thyme (dried leaf)<\/strong><\/span>
\n 1\/2\u00a0tsp. Paprika<\/strong><\/span>
\n 8\u00a0 cups\u00a0 Water<\/strong><\/span>
\n 8\u00a0 cups\u00a0green Cabbage — chopped (1 head)<\/strong><\/span>
\n 2\u00a0 lb. Tomatoes — (2 cans)<\/strong><\/span>
\n 2\u00a0 tsp. Salt<\/strong><\/span>
\n 3\/4 cup Tabasco sauce<\/strong><\/span>
\n 1\/4\u00a0cup\u00a0 Parsley — chopped<\/strong><\/span>
\n 3\u00a0tb\u00a0 Lemon juice<\/strong><\/span>
\n 3\u00a0tb\u00a0\u00a0 Sugar<\/strong><\/span>
\n 1\u00a0lb.\u00a0 Sauerkraut (1 can)<\/strong><\/span><\/p>\n

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top\u00a0\u00a0 with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. <\/strong><\/span><\/p>\n

Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. <\/strong><\/span><\/p>\n

Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1\/2 hours. Skim off fat. Add\u00a0\u00a0 parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.\u00a0\u00a0<\/strong><\/span><\/p>\n

Remove bones and short ribs from kettle. Cool slightly; remove meat from\u00a0\u00a0 bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.<\/strong><\/span><\/p>\n

and always remember that<\/span> A mad German is a Sauerkraut!<\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Hearty and filling! 2 lb. Beef soup bones 1 cup Onion chopped (red or sweet yellow) 3 Carrots – chopped 1 Bay Leaf (make sure it is the European Bay not CA. Bay!) 2\u00a0\u00a0 lb.\u00a0 Beef short ribs 1 tsp. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yoast_head":"\nCZECH CABBAGE SOUP - THE SENFT GENEALOGY AND RECIPE PAGES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/sweetgeodes.com\/senft\/czech-cabbage-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CZECH CABBAGE SOUP - THE SENFT GENEALOGY AND RECIPE PAGES\" \/>\n<meta property=\"og:description\" content=\"Hearty and filling! 2 lb. 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