|Lean short ribs||4 Pound (Meaty, Flanken)|
|Beef stock||2 1⁄2 Quart (10 Cups)|
|Canned whole tomatoes||16 Ounce, undrained (1 Can)|
|Onions||2 Large, minced|
|Garlic||3 Clove (15 gm), minced|
|Green cabbage||5 Pound, cored, coarsely shredded|
|Sauerkraut||1⁄2 Pound, undrained|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Cornstarch||2 Tablespoon, dissolved in 0.5 cup dry red wine|
|Dry red wine||1⁄2 Cup (8 tbs) (For Dissolving The Cornstarch)|
|Sour cream||2 Tablespoon (For Garnish)|
Combine first 6 ingredients in 8 quart stockpot and bring to boil, skimming off any foam that accumulates on surface.
Add cabbage and sauerkraut, reduce heat, cover and simmer until meat is tender, about 2 hours.
Blend in lemon juice and sugar to taste (soup should have sweet-sour flavor).
Season with salt and pepper.
Blend in cornstarch mixture, stirring until slightly thickened.