SOUP 'N FLEISCH (FLANKEN)

Soup 'n Fleisch (Flanken) image

Provided by Oolala

Categories Potato

Time 2h55m

Yield 3-4 quarts, 8 serving(s)

Number Of Ingredients 13

2 -3 lbs beef short ribs, known as flanken
4 -5 quarts water
6 ounces vegetable soup mix, Manischewitz brand (dried)
1 bay leaf
2 beef bouillon cubes
5 medium carrots
2 stalks celery
2 medium onions
2 potatoes, cubed
2 -3 garlic cloves, crushed, to taste, can use garlic powder too
1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper, to taste, can use whole peppercorns
fresh dill (optional)

Steps:

Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
Bring this fresh water with flanken to a boil.
Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
Cook for 1/2 hour.
Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
Taste for seasoning and adjust if necessary.
When ready to serve, remove bay leaf.
If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
Once the veggies are blended, you can add it back to the pot with the soup to mix.
You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
Serve with bread as a meal in one.