Mel Markon's Sweet-And-Sour Cabbage Soup
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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INGREDIENTS
Nutrition- 12cups water
- 1 1⁄2
- 1
- 1
- 1cup ketchup
- 1
- 1⁄2
- 1⁄3cup lemon juice
- 2tablespoons sweet paprika
- 1 -2tablespoon salt
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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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