A comforting and flavorful soup perfect for chilly days.
Preheat your oven to 450°F (230°C).
Preheating ensures even roasting of the ingredients.
Place the beef bones, onions, carrots, garlic, and bay leaves in a roasting pan. Sprinkle with thyme and paprika.
Cut the vegetables into similar sizes for even cooking.
Roast the ingredients in the oven for 25 minutes, or until the meat is browned.
Keep an eye on the roasting to avoid burning.
Transfer the roasted ingredients to a large pot. Add a small amount of water to the roasting pan to deglaze, scraping up any browned bits, and pour this into the pot.
Deglazing adds depth to the soup's flavor.
Add water, cabbage, tomatoes, salt, and hot sauce to the pot. Bring to a boil.
Ensure the water covers all the ingredients for even cooking.
Reduce the heat, cover, and simmer for 1.5 hours.
Simmering allows the flavors to meld together beautifully.
Skim off any fat from the surface. Add parsley, lemon juice, sugar, and sauerkraut. Cook uncovered for another hour.
Taste and adjust seasoning at this stage.
Remove the bones and any meat from the pot. Let the meat cool slightly, then cut it into cubes and return it to the soup. Cook for an additional 5 minutes.
Cutting the meat into uniform pieces ensures even distribution in the soup.
Serve the soup hot, garnished with extra parsley if desired.
Pair with crusty bread for a complete meal.
