20 Servings
2 Hours, 30 Minutes
Allergens
This is one of those classic recipes handed down from generation to generation — from my bubby a”h, to my mother, and then to me. I have many fond memories connected to this flavorful soup. It will enhance any Yom Tov seudah. It freezes beautifully, too.
Place all ingredients in an eight-quart pot and cover with water almost until the top. Bring to a boil, lower flame, and cook for two hours. Adjust seasoning if necessary.
Notes:
This soup can be made parve as well. First sauté an onion in a little oil and then add all the remaining ingredients except for the flanken, marrow bones, and turkey neck. You might want to add a bit more cabbage and a small amount of tomato sauce for more flavor. Cook for just one hour and 15 minutes.
