This robust Czechoslovakian cabbage soup is a masterclass in comfort food, combining slow-roasted beef bones and short ribs with the bright acidity of sauerkraut and canned tomatoes. The long simmering process extracts deep, savory flavors from the meat, creating a rich, gelatinous broth that coats the palate. Aromatics like garlic, thyme, and paprika add warmth, while a final splash of lemon juice and parsley brightens the heavy richness. It is the perfect dish for cold winter evenings or when you need a restorative, warming meal. The meat falls off the bone, making it incredibly tender and satisfying. Serve with crusty bread to soak up every drop of the flavorful broth.
Czechoslovakian Cabbage Soup
Description
This robust Czechoslovakian cabbage soup is a masterclass in comfort food, combining slow-roasted beef bones and short ribs with the bright acidity of sauerkraut and canned tomatoes. The long simmering process extracts deep, savory flavors from the meat, creating a rich, gelatinous broth that coats the palate. Aromatics like garlic, thyme, and paprika add warmth, while a final splash of lemon juice and parsley brightens the heavy richness. It is the perfect dish for cold winter evenings or when you need a restorative, warming meal. The meat falls off the bone, making it incredibly tender and satisfying. Serve with crusty bread to soak up every drop of the flavorful broth.Ingredients
Directions
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Preheat your oven to 450&# 194;°F (230ðC).
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Place the beef soup bones, chopped onion, coarsely chopped carrots, minced garlic, and bay leaf into a large roasting pan.
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Arrange the beef short ribs on top of the vegetables and bones.
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Sprinkle the dried thyme and paprika evenly over the meat and vegetables.
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Roast uncovered in the preheated oven for 20 to 30 minutes, or until the meat is nicely browned.
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Transfer the roasted meat, bones, and vegetables into a large stockpot or kettle.
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Pour a small amount of water into the roasting pan, scrape up the browned bits (fond) with a wooden spoon, and pour this liquid into the stockpot.
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Add the remaining water, coarsely chopped cabbage, canned tomatoes, salt, and Tabasco sauce to the pot.
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Bring the soup to a rolling boil over high heat.
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Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 1.5 hours.
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Skim off any excess fat that rises to the surface during simmering.
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Stir in the chopped parsley, lemon juice, sugar, and sauerkraut.
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Continue to cook uncovered for another hour, allowing the flavors to meld.
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Carefully remove the bones and short ribs from the kettle using tongs.
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Let the meat cool slightly, then pull the tender meat off the bones and discard the bones.
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Cut the meat into bite-sized cubes and return it to the soup.
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Simmer uncovered for an additional five minutes to heat the meat through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 622.2kcal
- % Daily Value *
- Total Fat 34.3g53%
- Saturated Fat 13.6g68%
- Cholesterol 177.1mg60%
- Sodium 217.6mg10%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 3.1g13%
- Sugars 6.0g
- Protein 60.4g121%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
