2 lb beef soup bones
1 C chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp dried leaf thyme
1/2 tsp. paprika
8 C. water
8 C. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco
1/4 C. chopped parsley
3 T lemon juice
3 T sugar
1 can (1 lb.) sauerkraut

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 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 bite-size pieces, return to kettle. Cook 5 minutes longer.