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A seriously hearty split pea soup with a beef broth base, generous servings of flanken, and delicious smoky flavor from smoked paprika – a chef’s secret savory ingredient.
1.5 to 2 pounds bone-in flanken
2 tablespoons smoked paprika, divided
1 large onion, diced
1 pound carrots, peeled and diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
2 packages Manischewitz Split Pea & Barley Soup mixes and seasoning packets
4 cups Manischewitz Beef Broth
8 cups water
Season flanken with one tablespoon of smoked paprika.
Heat a large pot or Dutch oven over medium high heat. Once heated, sear the flanken until browned on all sides. Remove from the pot and set aside.
Add onion and carrots and sauté in the juices from the meat until onions are translucent and carrots are softened.
Add garlic and sauté until fragrant (two minutes). Add remaining tablespoon of smoked paprika and two seasoning packets from the soup mixes. Sauté for two minutes, then add the peas from the soup mix and stir.
Add four cups of beef broth and, using a wooden spoon, scrape the bits from the bottom of the pot. Add remaining water and return meat to the pot. Bring to a boil then lower to a simmer, cover, and cook for 45 minutes, stirring occasionally.
Uncover and allow to thicken to desired consistency. Remove bones and shred meat before serving.
Serve hot with crusty bread or croutons and enjoy! Reheats well.
Sponsored by Manischewitz
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