<< Back

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.

 

CSA Snapshot

Mailing list sign-up