MEL MARKON'S SWEET-AND-SOUR CABBAGE SOUP

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Mel Markon's Sweet-And-Sour Cabbage Soup image

Mel Markon's was an old Southside Chicago delicatessen, which has long since closed. This is the best Jewish-style cabbage soup I've found. Source: Gourmet Magazine December 1980.

Provided by Alan in SW Florida

Categories     Onions

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 cups water
1 1/2 lbs short rib of beef
1 head cabbage, cut into 1-inch pieces (about 3 pounds)
1 onion, chopped
1 cup ketchup
1 cup canned tomato, drained and chopped
1/2 cup brown sugar (or to taste)
1/3 cup lemon juice
2 tablespoons sweet paprika
1 -2 tablespoon salt

Steps:

  • Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
  • Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.

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