Mel Markon’s Sweet-And-Sour Cabbage Soup: A Culinary Journey Back to Chicago

The scent of simmering cabbage always takes me back. Not just any cabbage, mind you, but the particular aroma of sweet and sour cabbage soup, wafting through the air on a chilly Chicago evening. It’s a smell that instantly conjures up memories of my Bubbe’s kitchen, where a pot of this very soup was perpetually bubbling on the stove, ready to warm both body and soul after a long day battling the Windy City’s elements. While I never had the pleasure of visiting Mel Markon’s, the old Southside Chicago delicatessen this recipe originates from, each spoonful of this soup feels like a taste of that vanished culinary landmark. It’s a taste of home, history, and pure comfort.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes to 2 hours
• Total Time: 2 hours to 2 hours 30 minutes
• Servings: 10-12
• Yield: Approximately 4-5 quarts
• Dietary Type: Varies (see notes below)

Note on Dietary Type: This recipe can be adapted to be gluten-free by ensuring the ketchup used is gluten-free. It is naturally dairy-free. It is not vegetarian or vegan due to the inclusion of short ribs.

Ingredients

• 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 tablespoons salt

Ingredient Notes:

• For a richer flavor, consider using bone-in short ribs.
• Adjust the amount of brown sugar to your preference for sweetness.
• Smoked paprika can be substituted for sweet paprika for a deeper, smokier flavor.

Equipment Needed

• Large stainless steel or enameled kettle (at least 6-quart capacity)
• Slotted spoon
• Cutting board
• Knife

Instructions

1. Bring the water to a boil in your stainless steel or enameled kettle.

2. Add the short ribs to the boiling water.

3. As the water comes back to a simmer, skim off any froth that rises to the surface. This step is important for clarifying the broth and achieving a cleaner flavor.

4. Reduce the heat to low and simmer the meat for 1 hour, allowing it to become tender and infuse the broth with its rich flavor.

5. Using a slotted spoon, transfer the meat to a cutting board.

6. Once the meat is cool enough to handle, trim away the bones and excess fat. This step helps prevent the soup from becoming overly greasy.

7. Skim any remaining fat from the surface of the broth in the kettle. This can be done with a spoon or by using a fat separator if you have one.

8. Cube the meat into small pieces – about 1/2-inch to 1-inch cubes are ideal.

9. Return the cubed meat to the broth.

10. Add the remaining ingredients: the cabbage, chopped onion, ketchup, chopped tomato, brown sugar, lemon juice, sweet paprika, and salt.

11. Stir well to combine all the ingredients.

12. Bring the soup back to a simmer, then reduce the heat to low.

13. Simmer for 30 to 60 minutes, or until the cabbage is tender but still slightly firm. Stir occasionally to prevent sticking. Taste and adjust seasonings (salt, brown sugar, lemon juice) as needed.

Cooking Tips:

• Don’t skip the skimming step! Removing the froth and fat is crucial for a clear and flavorful soup.
• The simmering time may vary depending on the toughness of the short ribs. Check for tenderness after 1 hour.
• Be careful not to overcook the cabbage. You want it to be tender, but not mushy.

Expert Tips & Tricks

• For a deeper flavor, brown the short ribs in a skillet before adding them to the water. This will create a richer, more complex broth.
• If you prefer a smoother soup, you can use an immersion blender to partially puree it after it has simmered. Be careful not to over-blend, as you still want some texture.
• Make it ahead! This soup tastes even better the next day, as the flavors have had time to meld together.
• Spice it up! Add a pinch of red pepper flakes or a dash of hot sauce for a little extra kick.
• For a richer flavor, add a tablespoon of tomato paste along with the ketchup and chopped tomatoes.

Serving & Storage Suggestions

Serve Mel Markon’s Sweet-And-Sour Cabbage Soup hot, garnished with a dollop of sour cream (if not keeping it dairy-free) or a sprinkle of fresh parsley. It’s fantastic served with a side of crusty bread or rye bread for dipping.

Storage:

• Room Temperature: Do not leave the soup at room temperature for more than 2 hours.
• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	365.9 kcal	N/A
Calories from Fat	N/A	62%
Total Fat	25.1 g	38%
Saturated Fat	10.8 g	54%
Cholesterol	51.7 mg	17%
Sodium	1062.1 mg	44%
Total Carbohydrate	25.4 g	8%
Dietary Fiber	3.3 g	13%
Sugars	20.4 g	N/A
Protein	11.9 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients used. The “% Daily Value” for sugars is not provided in the original nutrition data.

Variations & Substitutions

• Vegetarian Option: Substitute the short ribs with hearty mushrooms like portobellos or shiitakes for a vegetarian version. You can also add vegetable broth instead of water for added flavor.
• Vegan Option: In addition to substituting the short ribs, ensure your ketchup is vegan.
• Spicier Version: Add a pinch of cayenne pepper or a chopped jalapeño pepper to the soup for a spicy kick.
• Different Sweetener: Replace the brown sugar with honey, maple syrup, or even a sugar substitute, adjusting the amount to your desired sweetness level.
• Different Acid: Substitute the lemon juice with vinegar (apple cider vinegar or white vinegar) for a slightly different tang.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage to save time?

A: While you can, freshly cut cabbage will provide a better texture and flavor. Pre-shredded cabbage tends to be drier and may not hold its shape as well during cooking.

Q: How do I prevent the soup from being too sweet?

A: Start with less brown sugar (about 1/4 cup) and taste as you go. You can always add more, but you can’t take it away. Also, ensure you balance the sweetness with enough lemon juice and salt.

Q: Can I make this soup in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the short ribs first, then add all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: Is it necessary to skim the froth off the broth?

A: While not absolutely necessary, skimming the froth helps to clarify the broth and remove impurities, resulting in a cleaner, more flavorful soup.

Q: How long will this soup last in the freezer?

A: Properly stored in freezer-safe containers, this soup can last for up to 2-3 months in the freezer without significant loss of quality.

Final Thoughts

Mel Markon’s Sweet-And-Sour Cabbage Soup is more than just a recipe; it’s a taste of Chicago history, a comforting bowl of nostalgia, and a testament to the enduring power of simple, honest food. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to adjust the sweetness and sourness to your liking, and most importantly, share it with loved ones. Let me know what you think, and what little tweaks you’ve made! Perhaps serve it alongside some hearty rye bread and a crisp dill pickle for the full deli experience.