Mel Markon's Sweet-And-Sour Cabbage Soup
9
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MAKE IT SHINE!
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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.
- Ready In:
- 2hrs 15mins
- Serves:
- Units:
9
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ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@Alan in SW Florida
Contributor
@Alan in SW Florida
Contributor
"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."
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This recipe will do right by your cabbage soup cravings! Back in the day, I would have said Mel Markon's for French Onion soup, and that little deli behind Michigan Avenue (Was is Mel's?) for Sweet 'n Sour cabbage soup. Either way, this recipe meets the challenge. Add 9 whole allspice berries and a couple of bay leaves, and it's even better. Easy to make -- and (for soup) it's also quick. Thanks!!!Reply
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Love this soup! I've always made it with tomato paste in place of tomatoes because I want the smooth consistency. Otherwise, made as written. Best take to work lunch in winter/fall months. Thanks for sharing!Reply
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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!!!Reply
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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!!!Reply
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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!1Reply
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