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Dinner-in-a-Bowl Soup


This soup is as hearty as it gets! My mother-in-law serves this every Hoshana Rabbah and there literally isn’t a barley left in sight—that’s how good it is. Thanks, Ma!


1. In a large soup pot, sauté onion and garlic in oil until fragrant. Add all other ingredients besides flanken, marrow bones, barley and half the carrots.
2. Bring to a boil, then lower the flame and cook for one hour. Blend the soup until pureed.
3. Add the flanken, marrow bones, barley and remaining two carrots. Cover and cook on low flame for three additional hours.