Prep 30 mins
Cook 2 hrs 30 mins
Ronnie's was a great Jewish type deli restaurant on Highway 50 on the east side of Orlando. I have fond memories of it from the early 80's on. Sometime in the 90's, I think, it closed. They used to have stainless bowls on the tables with pickles, sauerkraut, pickled beets, etc. I don't live in the Orlando area any more, but my mom does and she cut this recipe out of the Orlando Sentinel for me from a column they have called "Thought You'd Never Ask" where they get recipes from local restaurants. I haven't made this myself yet, but I thought I'd put it here for safekeeping. I will also add this Test Kitchen note: "We used only 1/2 cup sugar preparing this recipe. That amount could even be cut back to 2 tablespoons."
- In a large pot, sear ribs. When well seared, remove from pot.
- Add onions, cabbage, and tomatoes to drippings in pot. Cook vegetables until soft.
- Put meat back into pot and add remaining ingredients. Simmer over medium heat for 2 1/2 hours.
I made half the recipe, using 1 tablespoon sugar and coleslaw mix for the cabbage. Since my stroke I'm not good at slicing and dicing cabbage heads and I value my digits! LOL! Followed the rest of the recipe as posted and this soup is delicious and really easy to make. Thanks for sharing Denise. Made for your Football Pool win Week 5 2010.
Great tasting! I reduced the amount of sugar and lemon juice. I also used minced garlic and added with the other veggies. Didn't notice the fact that the beef short ribs weren't included in the calorie count! Oops! I knew it didn't sound right....but was so craving a good soup...lol! So when I noticed the fat on top of the broth I soaked it up with a paper towel. Hope that helped save my diet! I think this would be nice just using beef broth instead of water, and adding a bit more tomatoes. Better for my diet, but then it wouldn't be authentic to the restaurant's recipe. Made for Football Tag, week 5....congrats on your win!