Ingredients:
- 2 slices flanken (beef short ribs)
- marrow bones
- 2 packs dried soup vegetables (bean, barley, split, peas)
- 1 large potato diced
- 1 pk dried mushroom or small can sliced mushrooms
Directions:
Put flanken, marrow bones, and onion into water and cook for 1 1/2 hours covered. Remove onion and bones and skim fat off the top. Put in dried vegetables and potato and mushrooms and plenty of salt. Cook for another hour and be sure meat is tender. If meat is tender before this time, remove. Meat should be eaten with horseradish. Let soup stand overnight and remove fat. if soup is too thick add water and boil again.
Oven Temp:
Various Stove Top Temps
Time:
Hours and overnight
Comments:
From Miriam Reiss. I’m not sure what marrow bones are, but this is yummy without them too.