Mel Markon's Sweet-And-Sour Cabbage Soup
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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
- 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
- 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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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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