Hungarian Cabbage Soup Recipe

2 1/2 pounds meaty beef bones
1 cup chopped yellow onion
2 large garlic cloves, pressed
2 tablespoons paprika, preferably Hungarian
1 1/2 tablespoons caraway seed
8 cups water
5 cups canned, chopped tomatoes, with juice
1 1/2 pounds green cabbage, finely shredded
1 pound apples, cored and coarsely chopped
2 teaspoons sugar
4 large bay leaves
2 tablespoons fresh thyme leaves (4 to 6 sprigs) or 2 teaspoons dried leaves
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper 

In heavy pan (not a deep soup kettle), brown beef on all sides. Add onion and garlic; cook until golden but not browned. Add paprika and caraway and cook briefly to toast spices.

Add remaining ingredients except lemon juice, salt and pepper. Bring to boil, reduce heat, and let cook at least 1 1/2 hours until vegetables are soft and flavor is rich. Add more water to keep soup at approximately same volume. Add lemon juice, salt and pepper toward end of cooking time; taste and correct seasoning, adding additional thyme, salt, pepper and/or lemon juice. Remove bones, remove and chop any meat still on bones, and return to soup.

Note: This soup can be prepared with diced beef stew meat or with canned or homemade beef stock; adjust salt as needed.