Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

greenford evangelical lutheran church’S “175th anniversary commemorative cookbook”

CZECHOSLOVAKIAN CABBAGE SOUP

by TIFFANY KAISER

2pounds beef soup bones

3carrots pared and coarsely chopped

2cloves garlic, chopped

2pounds beef short-ribs

1teaspoon dried leaf thyme

8cups water

8cups coarsely chopped cabbage (one head)

2teaspoons salt

1/2 to 3/4 teaspoon Tabasco sauce

3tablespoons sugar (or 1/2 tablespoon honey)

1can 16 ounces sauerkraut

1cup chopped onion

1bay leaf

1/2teaspoon paprika

2cans (16 ounces) tomatoes

1/4cup chopped parsley

3tablespoons lemon juice

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short-ribs; sprinkle with thyme and paprika. Roast uncovered in 450 degree oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables to large kettle. Using a small amount of water, scrape browned meat bits from roasting pan to kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover, simmer 11/2 hours. Skim off fat. Add parsley, lemon juice, sugar or honey and sauerkraut. Cook uncovered for one hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. Yield 12 servings.

HOW TO obtain a copy

Stop at the church office at 7450 W. South Range Road, Salem, or call 330-533-5324 between 9 a.m. and 4 p.m. weekdays. The cost is $12.

Or, to order by mail, send $17 (includes shipping and handling) to P.O. Box 104, Greenford, OH 44422.

For information call Shirley Martz at 330-533-2098.