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.
Steps
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.
Ingredients
water, short rib of beef, cabbage, onion, ketchup, canned tomato, brown sugar, lemon juice, sweet paprika, salt