• Email
  • Pin It

Beef Porridge


Contributed by:

Beef Porridge


11 comments | Leave Comment

6 Ratings6 Ratings6 Ratings6 Ratings6 Ratings (6 Ratings)
Loading ... Loading ...


Beef Porridge

A Geller Classic, passed down from Grandma Martha, this is a perfect winter soup. It was by special request that I learned how to make it. Hubby used to ask his grandma, "Could you make both chicken and porridge for Shabbos, so I can have a ladle of each in my bowl?" Now he tries the same shtick with me. I haven't been daring enough to try the combination of the two−yet. After cooking for 3 hours, the flanken gets so soft it just melts in your mouth. This hearty soup could be a meal with a nice, thick slice of challah.


  • Prep Time : 8 min min
  • Ready Time : 8 min


6 servings


  • 1 tablespoon olive oil
  • 1 (2-pound) flanken
  • 1 large onion, chopped
  • 12 cups water
  • 1 (6-ounce) package split pea soup mix with spice packet
  • 1 (6-ounce) package barley and lima bean soup mix with spice packet
  • 15 baby carrots
  • 1 teaspoon sea salt
  • 2 stalks celery, cut in 1/4- inch slices



  1. In a 6-quart stockpot, heat olive oil over medium heat.
  2. Rinse meat and pat dry. Season with salt and pepper.
  3. Place flanken and onions in pot and sear meat by cooking it over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.
  4. Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
  5. Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.
  6. If refrigerating overnight and reheating, you may have to add 1 to 2 cups of water and mix well to prevent burning.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




11 Responses to Beef Porridge

  1. avatar says: myrose113

    hi! can I substitute the flanken with a different meat? (the flanken sold in the stores has very little meat on it!)

    also would this recipe freeze well?

  2. This recipe freezes excellently! Make a huge batch and freeze it in individual containers. Cubed stew beef is the perfect substitute here for flanken – it softens as it cooks and at a better price per pound it’s more economical and you will have more meat to go around. Enjoy!

  3. Can this be made in a slow cooker (crock pot) or kept on a blech over night?

    • it should work both ways and is a great idea for a winter shabbos day meal!

  4. This is interesting my mom did either the split pea or the barley but this would make a great cold weather soup…
    As for the flanken, my butcher does korean ribs I’m going to ask him to save me some before he cuts it thin. I can almost taste it.

    • it is such a great combo – so happy you are so excited for it. come back and let us know how you loved it :-)

  5. I’m certainly going to try this after the nine days! What would you suggest I substitute for the barley for a gluten free version? Also the spice pack often has gluten…what spices would mimmick it?

    • cool please do try it – also note that I sometimes use chicken legs in place of the flanken. as for the gluten, re the spice pack: you can use 12 cups vegetable broth or chicken broth or beef broth in place of the spice pack and water – that will give you plenty of flavor. As for the barley… you can just leave it out or use rice or buckwheat/kasha, or quinoa or gluten free pasta to bulk up the soup and make it heartier.

  6. We tried this in the crockpot for Shabbos lunch but did not adjust the amount of water and it was way too soupy. Would love to hear if anyone has had success in the crockpot and if so how much water they used.

    • Hey there so sorry it was too soupy — of course when it’s uncovered so much water evaporated and the soup thickens — the crockpot is another story — I will try it with half the water and bli neder report back with my results.

  7. avatar says: bracha

    This recipe was outstanding. A real winner. Thanks for sharing!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in