Flanken soup <meat>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Plate flank |
| Beef bones | ||
| 3½ | quart | Water |
| 1 | Onion | |
| 1 | tablespoon | Salt |
| Soup greens | ||
| 1 | Bay leaf | |
| ¼ | teaspoon | Peppercorns |
Directions
Combine the beef, bones and water in a deep saucepan. Bring to a boil and skim. Add the onion, salt, soup greens, bay leaf and peppercorns. Cover loosely and cook over low heat 2 hours, or until meat is tender. Remove beef and strain the soup. Makes about 2½ quarts soup. Serve the beef with horseradish. Serves 8 to 10. Recipe Source: THE ART OF JEWISH CO
Recipe By : Jennie Grossinger - "The Art Of Jewish