Chicken Soup With Flanken Food

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CHICKEN SOUP WITH FLANKEN



Chicken Soup With Flanken image

Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.

Provided by Alex Witchel

Categories     lunch, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 18

4 1/2 pounds chicken pieces
4 pounds flanken
1 beef shinbone with meat
5 carrots, peeled, in large chunks
4 celery stalks in large chunks
1 parsnip, peeled, in chunks
1 turnip, peeled, in chunks
2 parsley roots, peeled and halved
1 onion, peeled and halved
5 garlic cloves, peeled
1 leek, white and light green parts only, halved lengthwise and washed
1 zucchini, trimmed, in chunks
1 bunch parsley
1 bunch dill
2 marrow-bone ends
4 thinly sliced, peeled carrots
4 thinly sliced celery stalks
Salt and freshly ground black pepper

Steps:

  • In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
  • When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
  • When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
  • Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 1123, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 67 grams, Fiber 5 grams, Protein 108 grams, SaturatedFat 20 grams, Sodium 1725 milligrams, Sugar 7 grams, TransFat 0 grams

SOUP 'N FLEISCH (FLANKEN)



Soup 'n Fleisch (Flanken) image

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.

Provided by Oolala

Categories     Potato

Time 2h55m

Yield 3-4 quarts, 8 serving(s)

Number Of Ingredients 13

2 -3 lbs beef short ribs, known as flanken
4 -5 quarts water
6 ounces vegetable soup mix, Manischewitz brand (dried)
1 bay leaf
2 beef bouillon cubes
5 medium carrots
2 stalks celery
2 medium onions
2 potatoes, cubed
2 -3 garlic cloves, crushed, to taste, can use garlic powder too
1 1/2 teaspoons salt, to taste
1/2 teaspoon black pepper, to taste, can use whole peppercorns
fresh dill (optional)

Steps:

  • 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.
  • 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).
  • Bring this fresh water with flanken to a boil.
  • Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
  • Cook for 1/2 hour.
  • Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
  • Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
  • Taste for seasoning and adjust if necessary.
  • When ready to serve, remove bay leaf.
  • 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.
  • Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
  • Once the veggies are blended, you can add it back to the pot with the soup to mix.
  • You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
  • Serve with bread as a meal in one.

Nutrition Facts : Calories 582.3, Fat 42.4, SaturatedFat 18.4, Cholesterol 86.9, Sodium 2121.8, Carbohydrate 29.3, Fiber 3.5, Sugar 4.5, Protein 20.8

BALABOOSTA'S JEWISH FLANKEN RECIPE



Balaboosta's Jewish Flanken Recipe image

This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).

Provided by petlover

Categories     Meat

Time 3h30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lbs beef short ribs, flanken cut
1 (28 ounce) can crushed tomatoes
1 large onion, chopped
4 -5 garlic cloves, minced
1 tablespoon parsley
1 1/2 teaspoons thyme
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
1 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra light olive oil
salt & pepper
1 cup hot water

Steps:

  • 1. Sprinkle the meat well, with salt and pepper, on both sides.
  • 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
  • 3. In same oil sauté onion until golden.
  • 4. In same oil add and sauté garlic for about 1 minute.
  • 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
  • 6. Preheat oven to 300 degrees F.
  • 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
  • 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.

CHICKEN MUSHROOM BARLEY SOUP



Chicken Mushroom Barley Soup image

a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator.

Provided by Abba Gimel

Categories     Chicken Breast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

4 garlic cloves
1 leek
1 onion, quartered
1/2 cup fresh rosemary (you will be amazed how much flavor it adds wait till you taste it) or 1/4 chopped rosemary (you will be amazed how much flavor it adds wait till you taste it)
olive oil
1/2 cup white wine
3 quarts chicken broth
1 1/2 lbs white button mushrooms
1/2 cup pearl barley
1 1/2 lbs chicken breasts
pepper
1 sprig thyme
bay leaf
2 cups chopped carrots
1 cup chopped celery

Steps:

  • Mince garlic; slice leek longways then chop.
  • Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
  • Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
  • Add white wine and stir gently for one minute.
  • Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
  • Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
  • Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
  • Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

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