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Soup 'n Fleisch (Flanken)

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“From COOKS.COM. but altered a bit by me. My husband loved this soup! It is a vegetable soup with meat that I made creamy by using a blender after removing the meat (and all bones). It is an orange tinted soup. I was trying to find a soup like my Grandmother's. This wasn't really like her soup (her's was greener, maybe from split peas and less carrots) but this was very good nevertheless. I didn't add the dill but think it would be good next time.”
2hrs 55mins
3-4 quarts

Ingredients Nutrition


  1. Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
  2. In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
  3. Bring this fresh water with flanken to a boil.
  4. Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
  5. Cook for 1/2 hour.
  6. Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
  7. Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
  8. Taste for seasoning and adjust if necessary.
  9. When ready to serve, remove bay leaf.
  10. If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
  11. Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
  12. Once the veggies are blended, you can add it back to the pot with the soup to mix.
  13. You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
  14. Serve with bread as a meal in one.

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