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.
- Cook Time
- Prep Time
- 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
- In a 6-quart stockpot, heat olive oil over medium heat.
- Rinse meat and pat dry. Season with salt and pepper.
- 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.
- Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
- Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.
- If refrigerating overnight and reheating, you may have to add 1 to 2 cups of water and mix well to prevent burning.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW