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.
- 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
Directions See How It's Made
- 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.