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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
When I was a newlywed, my sister-in-law gave me a recipe for an Israeli soup. Many years and some tweaks later, I now share the recipe with you.
3 tablespoons oil, such as Gefen Canola Oil
1/2 pound boneless flanken, cut into bite-sized pieces
1 onion, finely diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 carrots, cut in half circles
3 stalks celery, chopped
1 zucchini, cubed
1 large Yukon gold potato, cubed
1 large beef tomato, cubed
1/4 teaspoon allspice
1/2 teaspoon pepper
1/2 tablespoon Haddar Kosher Salt
1/4 cup fresh, cleaned cilantro
6 cups water
In a medium-sized pot, heat the oil.
Sear the flanken for three minutes on each side.
Add the onion and sauté until soft and translucent.
Add the garlic and sauté until fragrant, approximately two minutes.
Add the rest of the vegetables and sauté for an additional five minutes.
Add the spices and mix to incorporate.
Put the cilantro into a soup bag and add to the pot along with the water.
Bring to a boil, then lower the heat and allow to simmer for two hours.
Serve with fresh pita or pita chips for a meal in one.
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