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1
Soup Stock: Preheat oven to 500F.
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2
Place the ribs, shinbone, and marrow bones in a large baking pan.
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3
Cut the vegetables into quarters and add to the pan.
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4
Brown these ingredients in the hot oven for about 20 minutes, turning occasionally to brown evenly.
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5
Remove the baking pan from the oven, and put the browned bones into a large stock pot.
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6
Remove the grease from the baking pan; pour 3 cups water into the pan and cook, stirring, over high heat until all the brown bits are loosened.
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7
Add this broth to the stock pot with 9 cups of water, tomato, herb bouquet, salt, about 1 Tbsp.
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8
and pepper to taste.
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9
Bring the broth to a boil, skim, reduce heat, and simmer, partially covered, for 2 to 2 1/2 hours.
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10
Discard the vegetables and the bones, strain broth.
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11
Chill the stock so the grease can be removed easily.
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12
I do this a day ahead, and continue with the soup the next day.
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13
Soup: Shred the cabbage to obtain approximately 14 cups.
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14
Melt the oil and butter into a large pan and saute the chopped onion, celery, carrots, and leeks over medium-low heat for about 10-15 minutes until they begin to wilt.
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15
Add the shredded cabbage and the sauerkraut; cook over low heat until wilted, another 5 minutes or so.
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16
Add 1 cup of liquid from stock pot, cover pan and simmer for 30-40 minutes, adding more stock if necessary.
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17
Add the cabbage mixture to the de greased soup stock.
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18
Add the diced tomatoes, lemon juice, and sugar.
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19
Simmer for another 30 minutes.
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20
Check the seasoning.
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21
Serve with a couple of spoonfuls of sour cream and sprinkle with fresh dill or dried dillweed.
