HEARTY FLANKEN SOUP

When we say Succos is “early” or “late,” we’re talking about one or two weeks max in either direction, but when it comes to the temps dropping in the succah, especially at night, those weeks really make a difference. All I ever want is a hearty bowl of soup, which is then on repeat all winter long.

SERVES 6–8

• oil, for sauteing
• 2 medium onions, diced
• 1. lbs (. kg) boneless flanken, cubed
• 1 beefsteak tomato, chopped
• 4 cloves garlic, minced
• 1 large carrot, finely diced
• 1–2 stalks celery, finely diced (optional)
• 2 yellow zucchini, finely diced
• 1 16-oz (450-g) can tomato sauce
• 32 oz (450 g) water (fill the tomato sauce can twice)
• 2 Tbsp soy sauce
• 1 Tbsp salt
• ⅛ tsp cracked black pepper
• 1 tsp onion soup mix (optional)

1. In a large pot, heat oil for sautיing. Add onions and flanken and sautי for 10–15 minutes on medium heat until just golden. Add tomato and garlic and simmer for 15 minutes while the juices release from the tomato. Add remaining ingredients.
2. Simmer on medium-low heat for 4–5 hours or until meat is totally tender.
3. If you like a smooth soup, remove the meat and blend the liquid in the pot with an immersion blender. Return beef to the pot. Otherwise, leave as is.

(Originally featured in FamilyTable, Issue 660)