Sauerkraut Soup

2 # short ribs of beef
2 # beef bones
1 c onion, chopped
3 carrots, coarsley chopped
2 ea garlic, peeled
1 t thyme, Dried
1 bay leaf
2 qt water
1 cn tomatoes, 20 oz.
3 T sugar
8 c cabbage, shredded
salt and pepper
3 T lemon juice
1 lb sauerkraut, washed & squeezed
dry.

Preheat the oven to 450 degrees.

Place the short ribs, beef bones, onions, carrots, garlic, thyme and bay leaf in a roasting pan. Bake for about 20 min. untilthe meat is brown.

Transfer the ixture to a kettle.
Place the roasting pan over heat and add a little of the water.
Stir to dissolve the brown particles, then pour this into the dettle.
Add the ramining water, tomatoes, cabbage and salt and pepper to taste.

Bring the mixture to a boil and skim the fat fromthe top. Skimmer for one and one half hours.
Add the lemon juice, sugar, sauerkraut and more water if necessary. Cook for one hour longer. Serve with sour cream.

1983 Texas State Fair