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This flavorful, meaty soup adds a sophisticated touch to your seudah. Pair it with chicken-filled kreplach for a real Purimdik feel.
oil, for sautéing
2 large onions, diced
2 large sweet potatoes, cubed
2 cups sliced portobello mushrooms
2 strips bone-in flanken
1/2 teaspoon garlic pepper
1 and 1/2 teaspoons salt
In a large pot, sauté onions in oil until beginning to brown.
Add sweet potatoes and mushrooms and sauté an additional 10 minutes. Add flanken and brown on both sides.
Pour in water to generously cover vegetables and add spices; mix to combine.
Bring soup to a boil and lower heat. Simmer for two hours.
Remove flanken from pot and cut into small pieces. Return to soup and serve.
Photography and Styling by Hudi Greenberger
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