Mel Markon's Sweet-And-Sour Cabbage Soup

By SMorrissey

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.

Ingredients

• 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 sugar (or to taste)
• 1/3 cup lemon juice
• 2 tablespoons sweet paprika
• 1 -2 tablespoon salt

Details

Servings 1
Preparation time 15mins
Cooking time 135mins
Adapted from food.com

Preparation

Step 1

1 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. 2 Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.