Mel Markon's was an old Southside Chicago delicatessen known to have the best cabbage soup this side of the old country. #vintagedeli
Mel Markon's sweet and sour cabbage soup
12 cups water
1.5 pounds beef short ribs
1 head cabbage, cleaned and sliced
1 onion, chopped
1 cup each of ketchup and chopped tomatoes
1/2 cup sugar
1/3 cup lemon juice
2 T paprika
2 T salt
Yield: 8-12 servings
In a stainless pot, bring water and beef to boil, skim froth, simmer 1 hour. Add remaining ingredients, cook until tender (2-3 hours).
Skim fat, slice meat, remove excess gristle or fat, remove bones. Return the meat to the pot, and reheat.
This can be frozen in individual portions or an entire pot to later warm in the microwave or on the stove.
Gourmet Magazine, Volume XL, December 1980
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