Flanken-Mushroom-Cauliflower Soup

Chanie Nayman Recipe By
  • Cooking and Prep: 3 h 20 m
  • Serves: 8
  • No Allergens

There’s nothing that screams comfort food for a cold Succos night more than a hearty meat soup. You’ll go back to this one all winter long for a great meal-in-a-bowl recipe.

Ingredients (11)

Soup

Start Cooking

Make the Soup

  1. Sauté onions in oil over medium–high heat until very well browned. This will be the base and color of your soup. Add the meat and allow it to brown for a few minutes on all sides.

  2. Add the mushrooms, cauliflower, cabbage (if desired), and water to cover. Add wine, salt, thyme, and pepper. Allow soup to simmer for two to three hours, or until meat is tender and falling off the bone.

Note:

This soup freezes well.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP