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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
The fragrant aroma of vegetables and flanken sautéing are a sure sign that Pesach cooking season has begun!
1 tablespoon oil, such as Gefen Cottonseed Oil
1 large onion, diced
2 packages flanken
4 medium zucchini, peeled and cubed
1/2 celery knob (root), peeled and cubed
Gefen Salt, to taste
Pereg Pepper, to taste
In a pot, heat oil over medium heat. Sauté onions for 10 minutes.
Add flanken and sauté another 10 minutes.
Add zucchini and celery knob and continue cooking 30–40 minutes more.
Add salt and pepper to taste. Add water to cover the vegetables, cover the pot, and bring to a boil. Cook for one to one and a half hours.
Remove flanken from the pot and set aside. Blend the soup, taste, and adjust seasoning as needed.
Flanken can be shredded and returned to the soup, or you can opt to serve a chunk in each bowl.
Photography by Chay Berger
Styling by Nina Braun
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