2 lb Beef soup bones

      1 c  Onion; chopped

      3    Carrots; pared & chopped

      1    Bay leaf

      2 lb Beef short ribs

      1 ts Thyme (dried leaf)

    1/2 ts Paprika

      8 c  Water

      8 c  Cabbage; chpd (1 head)

      2 lb Tomatoes; (2 cans)

      2 ts Salt

    3/4 c  Tabasco sauce

    1/4 c  Parsley; chopped

      3 tb Lemon juice

      3 tb Sugar

      1 lb Sauerkraut (1 can)

  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*
  oven for 20-30 minutes or until meat is brown. 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. (From
  a Texas cook now unknown)