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Place beef bones in a roasting pan.
Sprinkle short ribs over beef bones.
Add onion, carrots, garlic, bay leaf, thyme, paprika, and water.
Bring to a boil, then reduce heat and simmer for several hours.
Add cabbage, canned tomatoes, salt, parsley, lemon juice, sugar, and sauerkraut.
Simmer for an additional 30 minutes.
Serve hot with sour cream.