Mel Markon's Sweet and Sour Cabbage Soup
Source: Gourmet Magazine, December 1980

12 cups water
1-1/2 lbs short ribs
1 head cabbage (3 lbs) cut into 1 inch pieces
1 onion chopped
1 cup ketchup
1 cup drained seeded chopped canned tomatoes
1/2 cup sugar
1/3 cup lemon juice
2T sweet paprika
1 - 2 T 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 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 the broth. Add remaining ingredients and simmer for 30 minutes.