"Succos Soup" with Flanken and Vegetables

Naomi Nachman Recipe By
 
  • Cooking and Prep: 2 h 20 m
  • Serves: 8
  • No Allergens

There’s nothing like a chunky bowl of hot soup on Succos night. This vegetable soup is loaded with meat for flavor — an extra special dish you won’t quickly forget.

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Soup

  1. Heat oil in a large soup pot over medium-high heat. Sear flanken for about five minutes per side, or until the meat releases itself. Remove meat and set aside.

  2. In the same pot, add onions and sauté until translucent. Add garlic and sauté for two minutes. Lower heat to medium-low. Add celery, carrots, zucchini, chickpeas, broccoli, and cauliflower.

  3. Place the meat back into the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil. Reduce heat to low and simmer, covered, for two hours.

  4. Remove meat and shred off the bones, then return meat to the pot.

Note:

Add broth or water until just below the top of the vegetables. Too much water will make for a thin soup.

Credits

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

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