Mel Markon's Sweet-And-Sour Cabbage Soup

READY IN: 2hrs 15mins
Recipe by Alan in SW Florida

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.

Top Review by Astarac

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.

Ingredients Nutrition

Directions

  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.

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