Servings: 2-qts.

sour cream sour cream
2 lbs. beef short ribs/brisket 2 lbs. beef short ribs/brisket
2 c. chopped onion 2 c. chopped onion
3 cloves garlic 3 cloves garlic
2 bay leaves 2 bay leaves
1 lb. sauerkraut 1 lb. sauerkraut
2-3 tbsp. sugar 2 to 3 tbsp. sugar
2 lbs. cracked beef soup bones 2 lbs. cracked beef soup bones
2 c. chopped celery with leaves 2 c. chopped celery with leaves
3 qts. water 3 qts. water
3 tsp. salt 3 tsp. salt
4 tbsp. lemon juice 4 tbsp. lemon juice
2 c. chopped carrots 2 c. chopped carrots
8 c. shredded cabbage 8 c. shredded cabbage
28 oz. canned tomatoes 28 oz. canned tomatoes
½ tsp. black pepper ½ tsp. black pepper

Preheat oven to 450° F.
Crush garlic.
Rinse & drain sauerkraut.
Place meat & bones in oven for 20 to 25 mins., turning once, till meat is brown.
Place meat & bones in 8-qt. kettle & add carrot, onion, celery, cabbage (not sauerkraut), garlic, water, tomato, bay leaves, salt, & pepper. Bring to boiling, skimming off foam.
Reduce heat, cover, & simmer 1½ to 2 hrs. till meat is tender.
Remove soup bones & meat.
Cut meat into chunks & return to kettle.
Stir in sauerkraut, lemon juice, & sugar to taste. If necessary, add more water.
Heat to boiling; reduce heat, cover, & simmer 1-hr.
Serve immediately while very hot.
Pass sour cream with soup

My mother-in-law cut this recipe out of the January 11, 1981, edition of "Family Weekly."  My mother-in-law cut this recipe out of the January 11, 1981, edition of "Family Weekly."