Sweet-and-Sour Cabbage Borscht, Mel Markon's
When my husband and I were dating in the late '60's, we often ate a late dinner at Mel Markon's Delicatessen in the South Shore neighborhood of Chicago, and later
in Lincoln Park, Chicago. I have always loved cabbage soup, particularly the version at Mel Markon's, so I was delighted to find their recipe in
Gourmet Magazine, Volume XL, December 1980. I make this frequently during the winter, either as a one dish meal
or as a first course on Friday nights (Shabbat dinner). It gets better as it sits for awhile and makes a wonderful
snack while watching a late night movie!
Yield: 8-12 servings
- 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
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.