Many years ago, when our children were very young, we had Shabbat lunch at the home of Jack Levy and Judy Bass. They served the following soup to us and they were kind enough to share the recipe, which came from Jack’s mom. I still make this beefy soup and I think of them and of Jack’s mom when I do.
Ingredients
Beef marrow bones, 5 or 6
2 strips flanken
2 stalks celery, cut in thirds
2 large carrots, cut in thirds
1 large onion, peeled and left whole
1 turnip, peeled and cut in half
2 packages Manischewitz split pea soup mix, discard spice mix
10-ounce package frozen mixed vegetables, without lima beans
Salt and pepper to taste
8-ounce can tomato sauce
4 sprigs each parsley and dill, tied together with kitchen twine
Preparation
Place marrow bones and flanken in 8-quart soup pot. Fill pot ¾ full with water and bring to a boil. As foam forms, remove and continue to cook at rolling slow boil.
Add celery, carrots, onion and turnip.
When stock has cooked for ¾ hour, add two packages of Manischewitz split pea soup mix.
Lower the heat to medium, then cover, leaving lid slightly ajar. Stir periodically for 30 minutes. Add frozen vegetables and adjust seasoning with salt and pepper.
Cover pot and slowly cook for 30 minutes. Add tomato sauce, parsley and dill.
Simmer for 10 minutes. Taste for seasoning and then adjust and stir. Remove parsley and dill before serving.
Yield: 10 – 12
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