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Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 20 Minutes
Diets
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.
oil, for sautéing
2 large onions
2–3 strips flanken
2 (16 ounce/450 gram) containers sliced mushrooms
1 (24 ounce/680 gram) package Beleaf Frozen Cauliflower
1 (12 ounce/340 gram) bag shredded cabbage (optional)
water, to cover
1 cup Alfasi Cabernet Sauvignon or other red wine
1 tablespoon Haddar Kosher Salt
1 heaping teaspoon thyme
cracked black pepper, to taste
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.
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.
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I have the same q as 5 yrs ago, how much soup does this make
ampunt of water can u give a specific amount of water?