Prep 15 mins
Cook 2 hrs
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.
- 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
- 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.
I used stew meat instead of short ribs to lower the fat. I also added sliced carrots and golden raisins. I found simmering the soup for 60 minutes after adding the cabbage instead of 30 improved the taste and consistency.
Sooo good and very easy! I added a few extras - celery seed, worchestershire, and caraway seeds. Ate it over hot cooked rice. Everyone loved it!
Very Good Easy to make. Just like the original I use to have at Markons on Lincoln Park West in the 80s. Used sirloin top roast instead of the short ribs cut in small pieces and used beef broth. Otherwise as is. Yum!!!