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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!!!
I ate at Mel's back in the day and haven't found a Sweet-N-Sour Cabbage Soup to match it UNTIL now. Made as written - it is wonderful and I know it will even be better tomorrow. Thank you!
I made this soup back in the early 1980s for a dinner party and it received rave reviews. I lost the recipe and now am so thankful to find it again!
Really easy to make and flavor is great!! I used Splenda sugar and I couldn't be more happy with this soup. Thanks for the great recipe!
My Chicago deli closed a year ago, and I have been looking for this recipe ever since...perfect Jewish style sweet and sour cabbage soup! I have made it with a hunk of pot roast as well. It is very easy to make.