This is one of my favourite soup recipes! I make large batches of it, and the kitchen smell so cozy and wonderful while it is simmering. I often take the time while it is simmering to bake some bread to have with it, so the combined smells are truly yummy! A meal in itself for cooler evenings, wonderful with fresh bread!
Preheat oven to 450 degrees.
Place short ribs, beef bones, onion, carrots, garlic, thyme, and bay leaf in roasting pan and bake for about 20 minutes (until meat is brown).
Transfer roaster contents to a large soup kettle. Add a little water to the roaster and stir to dissolve brown particles and add to kettle. Add remaining water, cabbage, and tomatoes, to kettle and salt and pepper to taste.
Bring mixture to boil. Simmer for 1 ½ hours, skimming any fat from the top.
Add lemon juice, sugar, sauerkraut (and more water if necessary. Cook for one hour more.
Serve with a dollop of sour cream.
If I have left over soup, I sometimes add some sliced beets to it to make a kind of Borscht.